Overnight Blueberry French Toast. Be sure and join me on Facebook for the latest updates on new recipes! I was looking for something new and fun for breakfast and stumbled upon this recipe and now it has become a breakfast staple in my home. I love that it can be prepared the night before and popped in the oven the next morning! Not to mention the delicious blueberry syrup! It is AMAZING! And topped with the blueberry syrup….MmmMm! OVERNIGHT BLUEBERRY FRENCH TOASTFound recipe on: Real Mom Kitchen French Toast: 12 slices bread, cut into cubes (french or Texas toast work well. Syrup: 1 cup sugar1 cup water2 Tablespoons cornstarch1 cup blueberries (fresh or frozen)1 Tablespoon butter Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.Top with remaining bread cubes.Mix together eggs, milk, and syrup.Pour over bread cubes and cover pan with foil.
Serves 8. Sauce: Cook water, sugar, and cornstarch until thickened. Enjoy! An Idaho Sunrise: Egg-Stuffed Baked Potatoes. A few weeks ago a friend and I got talking about egg recipes (since she has chickens, and therefore fresh eggs in abundance!) She mentioned she had made egg stuffed potatoes and they sounded so super yummy. I love baked potatoes. There has been a phase during all three of my pregnancies where the only thing I want to eat is a big baked potato with sour cream, chives, and lots of black pepper. And I always scarf them down wishing they were also protein packed so I could feel somewhat justified in eating them so often. This is my answer! These are hollowed out baked potatoes filled with cheese and toppings with an egg cracked right in there. And then take a spoon and gently scoop out the insides. You certainly don’t have to do this next step, but I think it adds extra yuminess and flavor.
Now add some cheese. Choose any fillings you like; think of an omelet or a quiche and what you would like in something like that. Fill it up about 3/4 full, and then crack an egg right on top. “Easy” Cheesy Bacon Biscuit Pull-Aparts. What is it about cheese and bacon that makes me crazy….in the best way possible?! This recipe is so simple, but you will have everyone fooled, trust me. I created this one for my latest post over at Smithfield.com where you can jot down the recipe.
Go grab a can of refrigerated biscuit dough, Pillsbury has their new “Simply” line that we are huge fans of. No added preservatives, yes! I loved these in a rustic cast iron skillet, but if you do not have one, a small baking dish would work too. Hope you will enjoy, bake some up today, you’ll be glad you did Try not to jump when these babies pop, I dare you!
Fresh Mozzarella is preferred here, but feel free to use shredded if needed. More cheese please. This my friends is a skillet of love if you ask me! Enjoy! [ziplist] Easy Cheesy Bacon Biscuit Pull-Aparts 2 tablespoons melted butter One roll refrigerated biscuit dough, 8 count 6 thin slices fresh mozzarella, 1/4-inch thick 1 cup Smithfield cooked, crumbled bacon 1 cup shredded cheddar cheese. Baked eggs recipe. Recipe: baked eggs Crunch. Crunch. Crunch. I plopped my skis down on the snow and looked up at the sky: blue bird day. I could see clouds of my breath billlowing out in front of me, slowly expanding and gently swirling up into the frigid air, illuminated by shafts of sunlight. A calm, brilliant morning – Christmas morning and perfectly silent. Plenty of good skiing to be had in the national forests the winter sun throws long shadows Jeremy and I spent the morning and part of the afternoon skinning up into the local mountains and then skiing back down.
At home, I made a small batch of Chinese potstickers for dinner and we had oranges as dessert. Glowing halo of clouds over james peak (sunset) I’ve completed a few of those rag quilt projects over the weekend. I hope he’ll love it until it’s threadbare Buried in my stash of fabrics was a small metric ton of dark flannel left over from other projects which I decided to turn into a flannel rag quilt for our own baby. Adding goodies. Pumpkin Pie French Toast. Fluffy Pancakes. Blueberry & Raspberry Baked Oatmeal. Blueberry & Raspberry Baked Oatmeal Hi! Welcome to So, How’s It Taste! You may have found this post through Pinterest, so thanks for stopping by! If you’re interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping.
Hope to see you back soon! I am not a fan of instant oatmeal. Those nasty little packets of instant grossness with bits of dried fruit…I’d rather eat wallpaper paste. So, how’s it taste? A million times better than instant. What I like about this recipe is you can make this Sunday night and have breakfast all through the week. Ingredients: Directions: 1. 2. 3. 4. Nutritional value will vary depending on the fruit and ingredients you use. Crunchy Snickerdoodle French Toast. Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips. Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips (optional) ~ I've come up with another recipe/spin on my original Breakfast Cookie.
This newly created recipe turned out so good & we ate it so quick ~ it barely lasted two days around here. This time my recipe includes peanut butter, vanilla protein powder, chopped nuts ~ and a carob / chocolate chip option that is really wonderful. Hands up if you love the flavor combo of Reese's Peanut Butter Cups ~ pb & c, ROCKS! Nutella, spread on top of these cookies, is another winner in my book & the boys agree. Roy told me these cookies really helped to keep the hunger pains away when he had them for a late afternoon snack. The extra protein from the peanut butter & the vanilla protein powder give them that little extra bit of oomph, to give them even more staying power than the original Breakfast Cookies.
I'm really digging eating these different Breakfast Cookies in the mornings... Cheers! Let dough rest for 10 minutes. Bacon, Egg, and Toast Cups. Pumpkin Pie Steel Cut Oats in the Crockpot. I’m afraid I’ve been holding onto this recipe for a while. I’ve been making pumpkin pie oats with rolled oats or steel cut oats on the stove for a couple years now but I thought I’d work on a crockpot recipe before sharing. You can of course cook these on the stove if you so choose, but if you’d like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker :) I do actually prefer these oats after they’ve had a chance to sit in the slow cooker for at least 30 minutes before serving and after cooking as they absorb a lot of extra liquid that I don’t like having in my oatmeal. So if you can work that into your cooking time, do so, but if not they’re just as delicious served immediately.
As a small side note, Food Doodles is finally on Twitter for anyone that would like to follow us or just get in touch that way. Pumpkin Pie Steel Cut Oats in the Crockpot Serves 6-8 Put all ingredients in your crockpot.