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Breakfast Quesadillas I’m sharing a recipe today that you should *most definitely* feed your family for breakfast sometime soon: Breakfast Quesadillas ! And I might even add that they’d make a good breakfast on a school morning too- they’re pretty easy to whip up. My son recently sat mesmerized watching a recipe video from one of my favorite people- Catherine McCord of Weelicious.com - and he immediately declared that we needed to make this for breakfast (we, meaning ME). It looked so good and so easy that I was definitely on board for this idea. Here’s a little how-to on how you make this recipe:
I’m traveling for Thanksgiving but I just had to make SOMETHING before I left. I’ve been experimenting with pumpkin muffins and thought they’d make a good breakfast treat for Thanksgiving morning. These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins.
This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just…
Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me. I know how I like my eggs, although I will say that it depends on the day.
I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update : Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe.
The Hot Cereal You Never Saw Coming The wonder seed quinoa may have found a place on lunch and dinner plates, but the economical, versatile and protein-rich food is also fantastic for breakfast. Buttery-tasting pistachios, a tiny dash of vanilla extract, sweet honey and tangy low-fat yogurt make this dish almost dessert-like. Per serving: 260 calories, 11 grams protein, 7 grams fat, 11 grams fiber.
Another installment of Happy Hour at Home , this week it was not only alcohol free, it had a Vietnamese theme. This was the first time I have made fresh salad rolls. I paired them with one of my favorites from my recipe testing, the Vietnamese “Omelet”. As part of the recipe testing , I cannot share this one with you, but I can say it really is one of my favorites and is incredibly tasty.
Sometimes I bake things purely for the challenge and not because I'm really excited to eat them. These English muffins are an example. I don't dislike English muffins but they are by no means a go-to breakfast option around here. When I saw this recipe in The Bread Baker's Apprentice I was amazed by its simplicity. I had no idea making English muffins was so easy and I knew I wanted to give it a shot.
A few days ago, I put a call out on Twitter for help. Marscapone help, to be specific. Many people came to the rescue, however it was @Ivoryhut her responded with a recipe idea that went beyond delectable. Tiramisu Pancakes. oh. hell yeah. Why not have dessert for breakfast?