We’ve all heard the mantra: breakfast is the most important meal of the day. But for me, morning is the busiest time of the day and it seems I’m always just too late to do anything more than grab something as I head out the door. These yummies can be eaten on the fly, so don’t skip breakfast when you can eat it on the fly!
BACON BISCUIT CUPS
- 2 tablespoons milk
- 1 large egg
- 2 (3 ounce) packages cream cheese, softened
- 1/2 cup shredded swiss cheese ( 2 ounces)
- 1 green onion, chopped
- 1 (10 ounce) cans refrigerated biscuits
- 5 slices bacon, cooked and crumbled
- Beat cream cheese, milk and egg at medium speed with an electric mixer until blended.
- Stir in cheese and green onion.
- Set aside.
- Separate biscuits into 10 portions.
- Pat each portion into a 5 inch circle, and press on bottoms and up sides of greased muffin cups, forming a 1/4 inch edge.
PUFF PASTRY CHERRY BLOSSOMS
- puff pastry sheet
- pie filling, of your choice
- egg wash ( one beaten egg)
- turbinado sugar
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
- Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there. I was left with 3 strips. I cut each strip into 3 squares. They are not perfectly square, but that’s o.k! You can make yours larger if you like. Take one of your squares and place 1 tablespoon of filling in the center. Don’t use more than that, or you will have a mess.
- Grab two opposite corners and pull up to center and pinch together.
- Do the same with the other corners. Now, pinch closed two seams and leave two open.
- Lay your cherry blossoms on a parchment lined baking sheet.
- If you don’t have parchment paper, grease your pan lightly.
- Brush with egg wash.
- Sprinkle sugar over pastry.
- Bake at 375 degrees until very golden.
- 15 to 20 minutes.
- Don’t worry if a bit of your filling runs out.
- You can take a knife and push it right back inches.
- Prepare the glaze while the blossoms are baking . . .Mix confectioners sugar, milk and vanilla.
- Make the glaze the consistency you like.
- Once the blossoms have finished baking, glaze them while still warm.
The dishes below aren’t mine, and haven’t been tested by me. BUT they sound delicious. I’d love to hear it if you try any of these!
APPLE SANDWICHES WITH ALMOND BUTTER AND GRANOLA
These are great little sandwiches on the run that are packed with protein to keep you full until lunch. From Garnish with Lemon blog
Strawberry Chia Overnight Oats
The ultimate make-ahead healthy breakfast. Just don’t forget your spoon! This recipe from Kristine’s Kitchen Blog
Delicious Avocado Ranch Dressing is a very versatile recipe. Make a batch, eat it on your salad and then use it up on twists on classic recipes.
- 2 ripe avocados
- 1 cup ranch dressing
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 2 teaspoons hot sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Cut avocados in half; scoop pulp into a food processor or blender.
- Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.
Use it up by making:
Avocado Ranch Chicken Salad Sandwich from Spend with Pennies
Another brilliant idea is Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce from Carrie’s Experimental Kitchen
It would be cool and creamy on these Chili Nachos from Ragu
Ok, so I’m 49. But I still dream of living amidst the wizards of Hogwart’s halls. Is there anyone in America who has not been charmed by this movie? For a fun Friday night, we catch repeats of the movies on the Family Channel and then make some treats that Harry would love. Our favorite is the Butterbeer! It is creamy and sweet and frothy…and not fat free. But yummy for a treat once in a great while.
- 1 cup brown sugar
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 3/4 cup heavy cream, divided
- 4 (12 ounce) bottles cream soda, chilled
- In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.
In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.
Here are some other Harry Potter treats from around the web that I’ve yet to try, but shall presently.
Harry’s Favorite Treacle Tart courtesy of The Traveler’s Lunchbox: Click here for Recipe
Licorice Wands Courtesy of Pastry Affair: Click here for the recipe.
Mrs. Weasley’s Rock Cakes courtesy of the barest hint of sweetness : Click here for recipe
Lord have mercy, but I have a sweet tooth. I’m not much of a baker, but when I do, I make sure it has chocolate somewhere in it. These desserts are some of my best creations 🙂
I have tried a LOT of Fudge Pies. Some are too gooey. Some are too dry. This one is like Baby Bear’s porridge: just right. I topped it with Cherry Garcia.
I found the original recipe at Southern Living. Printer friendly version: Fudge Pie
- 2/3 cup evaporated milk
- 0.5 (12 ounce) packages semisweet chocolate morsels
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup chopped pecans
- 1 (9 inch) frozen unbaked piecrust shell ice cream
- Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
- Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
- Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.
- 2 eggs
- 3 cups sugar
- 1 1/4 cups oil
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped walnuts (optional)
- 1 1/2 cups unsweetened applesauce
- Beat together eggs, sugar and oil. Fold in remaining ingredients.
- Spray bundt pan very well with nonstick spray and flour.
- Bake at 300°F for one hour, one hour fifteen minutes for a bundt pan.
Source: Mommy’s Kitchen
- 1 – 9 inch pie crust
- 1 1/2 – cups sugar
- 3 – tablespoons flour
- 1 – cup well shaken buttermilk
- 1 – tablespoon fresh squeezed lemon juice
- 2 – tablespoons vanilla extract
- 2 – large eggs room temperature
- 1/2 – cup unsalted butter ; melted and cooled to room temperature
Preheat the oven to 415 degrees. Place the pie crust in a deep dish pie pan and flute the edges.
If desired use store bought pie crust. Set aside. In a large mixing bowl whisk together the sugar, flour, buttermilk, lemon juice, vanilla., eggs and melted butter.
Bake the pie crust for 5 minutes or until golden brown.
Remove the pie crust from the oven and pour the filling into the warm crust. Return the pie to the oven and bake until warmed, about 10 minutes.
Then without opening the door , reduce the heat to 350 degrees and bake until set, about 40 minutes. If the crust begin to brown to quickly add foil around the crust edges.
Remove from oven and place on a wire rack to cool completely. Serve at room temperature.
Tonight the kids went to dinner with their dad, so I took that opportunity to make myself something only I would eat (in this house): SHRIMP CAKES!
They were so good, and a different texture than crab cakes. Next time I’m going to make them in tiny bite size nuggets for an appetizer.
1 lb large shrimp, peel, deveined, chopped
1 1⁄2 cups Ritz crackers, crushed
1⁄2 cup Best Foods Mayonnaise
1⁄4 cup panko breadcrumbs
1⁄4 cup red onion, minced
2 teaspoons brown mustard
1 teaspoon creole seasoning
FOR THE HOT MAYONNAISE
1⁄2 cup Best Foods Mayonnaise
- Peel, devein, and finely chop shrimp, leaving a few chunks.
- In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
- Fold in shrimp and panko bread crumbs.
- Form into 4 patties or you could make appetizer size if desired.
- Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
- Patties can also be placed under the broiler and cooked for about 8 minutes per side.
- Drain on paper napkin.
- To prepare hot mayo, mix all ingredients together and serve on top of patties.
We’ve all been there. Wanting to make supper, needing it to be quick but not a tired old sandwich. Get ready for the swanky sammie.
This delicious creation comes from Blue Apron. It came together quickly and had a satisfying crunch when we bit into it. Yum!
PESTO CHICKEN PANINIS
1 1⁄2 lbs chicken breasts, chopped
1⁄4 cup grated pecorino cheese
4 ounces fresh mozzarella cheese
2 tablespoons gheeor 2 tablespoonsbutter
1 tablespoon italian seasoning
- Halve the rolls.
- Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
- While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
- Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding), and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle.
I’m such a foodie. I’m a foodie that desperately wants to eat healthier. But I find that some healthy recipes just aren’t great tasting. Feels like I’m settling. These recipes don’t make me feel that way.