One Good Tastin Omelet

3 Eggs (beaten)
Smokies(or lunch meat, pepperoni.. whatever you have)
Cilantro
Green Onions
Olives
Tomato
Cheese
Salt
Pepper
Mrs Dash

Sometimes you need a good hearty Omelet.. Here is one for you :)

Waffles

Ingredients

 2 eggs

 2 cups all-purpose flour

 1 3/4 cups milk

 1/2 cup vegetable oil

 1 tablespoon white sugar

 4 teaspoons baking powder

 1/4 teaspoon salt

 1/2 teaspoon vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Then cook:) 

http://allrecipes.com/recipe/waffles-i/

We made a pear syrup that turned out really good. It was pretty simple too. We used two cans of sliced pears. Pour all the pears and juice into a pot. Let it boil, I put it probably about 2/4 cup butter and a big spoonful of sugar. Then add Cinnamon to taste. I used a potato masher to just mash the pears a little bit. But I still like to have chunks of pear.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

    recipe taken from: Six Sisters Stuff

Ingredients:

1/2 loaf of French bread cut into 1 inch bread cubes (or about 4 cups crusty bread cut into bite-size pieces) *I used an entire small loaf of french bread, and would have like to have had more, there seemed to be far more gooey than bread! 
8 large eggs *I only had 7, tasted just fine.
1 cup milk
1 tsp vanilla
2 tsp pumpkin pie spice
2 tbsp maple syrup
1 tbsp brown sugar
3/4 c pumpkin puree
3-4 tbsp brown sugar for topping
nuts like pecan or walnuts (optional) *I didn't have nuts on hand (unless you count chocolate covered almonds), but I think the crunch would really complement these.

Directions:

1. Preheat oven to 350 degrees (unless you're preparing it the night before).
2. Spray a 9x13 baking dish with cooking spray and place bread cubes in dish (dish should be almost full)
3. In a large bowl, whisk together eggs, milk, vanilla, syrup, 1 tbsp brown sugar, and pumpkin until well combined. 
4. Pour over bread mixture and mix well (large spoon or hands!)
5. Cover with plastic wrap or lid if you're going to refrigerate it overnight, or just pop it in the oven!
6. Bake for 35-45 minutes or until golden brown and no longer wet. *I baked mine for 50 minutes and it was still wet in the middle, we ate around the edges (yum!), but next time I'll add more bread or bake longer.
7. Serve with warm syrup! Yum! 

Asparagus Quiche

Asparagus, Spinach, & Feta Quiche Recipe | Vegetarian Quiche | Two Peas & Their Pod

So there is the link where we found the original recipe :) Josh and I did it a little different just cuz we didnt have all the ingredients.

We did not have any spinach at the time.. So we just used asparagus and we didnt squeeze the juices out and we actually really were glad we didnt. And no Feta Cheese during pregnancy so we used more Moz. Cheese and actually added a little sour cream. We then instead of the pie crust.. I layed down crescent rolls(The dough you get at the store) and we added some spices we thought might be good with it. ha. So we really winged it.. BUT it was GREAT!

ingredients:

1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust

directions:

1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

Blueberry Orange Muffins

While reading through one of my many parenting magazines and found a recipe for blueberry orange muffins that sounded scrumptious --- but when I actually went to make them, I couldn't find the recipe! So here is the replacement recipe, and it's a good one. I followed the advice of some folks and added vanilla and 1/4 c more orange juice. Delicious! 

• Ingredients:
• 1 cup quick rolled oats
• 1 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 cup vegetable oil
• 3 eggs, beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups fresh blueberries
• 1/2 tsp vanilla
• 
  
• Topping:
• 1/2 cup finely chopped nuts
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 
  

Directions:

Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.

Via Blueberry Orange Muffins

Banana Crumb Muffins

We had some overripe bananas that were just screamin' to be used for something delicious. I've been wanting to make banana muffins for quite some time...these were scrumptious! And super quick and easy (I even made them with Olivia!). They are definitely best warm.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.               
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.               

Bisquick Pumpkin Pancakes

These are delicious, not too pumpkin-ee and not too thick and SUPER quick to make. I think we'll be eating these year round! 

Ingredients

2 cups Bisquick
2 large eggs
1 1/4 c milk
1/2 c pumpkin (I like to add a little more pumpkin than this)
2 Tbs. sugar

Spices: (I don't measure these out, it's your basic pumpkin pie blend. Definitely use whole nutmeg or a nutmeg grinder --- makes the taste that much better.)

cinnamon (about 1/2 tsp)
nutmeg (several grinds)
ginger (about 1/4 tsp)
ground cloves (about 1/4 tsp)

Directions

Set your griddle to 375 degrees. Mix ingredients in a large bowl - don't over mix! Let the batter rest for a few minutes (the original recipe says 10 minutes, however, you don't have to let them rest that long). Turn griddle down to 350 degrees (best to start the griddle hot, not sure why, but it works!). Spoon batter onto griddle, when the side is golden brown - flip. Let cook for another 1-3 minutes until cooked through. Enjoy with butter, syrup and a perhaps some more cinnamon and nutmeg! :)

Bisquick Banana Pancakes

These have got to be one of Jordan's and my favorites. Not to heavy...not too banana-y, just the perfect blend of deliciousness. We've had them at least 4 times in the last month. Also - we found that you can use overripe bananas that you've stuck in the freezer! Just peel, defrost on a plate for a few minutes - and voila!

Ingredients
2 ripe bananas
1 1/2 C Bisquick
1 egg
1/2 C milk
1/2 tsp cinnamon
nutmeg
1/4 tsp vanilla
Directions

With a fork mash bananas leaving some lumps. Add in Bisquick and egg stir until just blended. Add in milk, cinnamon, vanilla & a pinch a nutmeg. Stir until blended there will be lumps from the banana.

Makes 12 pancakes.

Absolutely Delicious Apple Cinnamon Crumb Muffins

I woke up this morning craving blueberry muffins.
Sadly, all I had were frozen blueberries, and defrosting them quickly results in not so fantastic gooey muffins.
I ran (well, walked with intention) to the pantry, hoping perhaps I had some quick blueberry muffin mix.
Negative.

It was then I remembered I had 2 Granny Smith apples left!
I did a quick review of ingredients in my head, and I realized I probably had everything for apple cinnamon muffins! Yes!

However, I'd never made them before...thank goodness for the Internet and food blogs.
I found this jewel of a recipe from a food blog I love. The only thing I added was fresh ground nutmeg, I put some in almost every recipe I use nowadays. :)

Talk about a fragrant, delicious morning!

From: Two Peas and Their Pod

Apple Cinnamon Crumb Muffins

Yield: 12 regular size muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Spiced apple muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

ingredients:

1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups diced peeled apples (I use Granny Smith)

For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter

directions:

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.

3. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Blueberry Pancakes

Olivia is currently obsessed with blueberries.
Seriously.
Obsessed.

She would eat an entire little carton of them if I'd let her. The thought of what that would mean in diapers later usually stops me. Haha.

But, because of her little obsession, we had beautiful fresh blueberries in our fridge just aching to be made into blueberry pancakes this morning. I came across this super simple and tasty recipe in my stash and thought I'd share. Again, it's your basic pancake recipe but delicious. Enjoy!

Ingredients:

1 1/4 c flour
2 tbs sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
2 tbs oil
1 c buttermilk (I didn't have any on hand, but thank goodness for vinegar to make my own)
1 c blueberries (fresh are the best, but if using frozen, be sure to thaw them out the night before - also, I always end up using 1 1/2 c blueberries)

Directions:

Sift together dry ingredients into a large bowl. Mix wet ingredients together in a smaller bowl. Add wet to dry and gently mix, leaving batter a little lumpy. Pour batter 1/4 c at a time onto a lightly greased griddle or pan (I had my griddle at 350). Plop blueberries onto pancakes (I like LOTS of blueberries in mine). Cook until bubbles form on top and the edges start to brown. Flip and cook until bottom is light brown (somewhere between 1-3 minutes). Serve with maple syrup and butter! This makes about 8 pancakes.

I've also seen recipes for blueberry syrup online....tempted to make some for these pancakes, or do you think I'd be going overboard with the blueberries?! :)

Homemade Banana Pancakes

My go to recipe for banana pancakes uses Bisquick - I love that it's quick and easy. Unfortunately, no Bisquick in the house this morning - and I had a serious craving for banana pancakes. But I didn't despair, there were pancakes before Bisquick - I would just have a couple extra steps. I did a quick search online - looking for the simplest recipe, after all, Olivia and I were starving. Here's what I came across:

Banana Pancakes

Ingredients:

1 c flour

1 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 egg
1 c milk

2 tbsp veg oil (I used melted butter)

2 ripe bananas (mashed)

1/2 tsp of cinnamon (I added this)

1/4 tsp of ground nutmeg 

Directions:

1. Combine dry ingredients (flour, sugar, baking powder and salt) in a medium bowl (I sifted mine today). In a separate large bowl, mix together wet ingredients.
2. Stir dry mixture into wet mixture (I add mine gradually). Don't over stir! The batter should be lumpy. Stir in cinnamon and nutmeg (I just add in however much makes the batter smell irresistible).
3. Spoon 1/3 c of batter (I really love large pancakes) onto hot griddle (I set mine at 375 degrees, and then lower the temp to 350 degrees right before adding batter - I always love the slow golden brown technique!). Cook on first side until batter bubbles, flip and cook until golden brown.
4. Serve with warm maple syrup and butter!

These pancakes turned out considerable thinner and lighter than my Bisquick Banana Pancakes. Loved them. I'll be using this recipe again.