cajun hot cereal breakfast

Cajun Turkey greens hot cereal Breakfast

tofu scramble

Cheddar Zucchini waffles a fav.

Savory cheddar zucchini waffles made using cheddar cheese, shredded zucchini and coconut flour. 

 Breakfast Servings: 2 people

 Ingredients 

1 zucchini medium-sized, shredded 

1/2 cup cheddar cheese 

2 eggs 

3 Tbsp Parmesan cheese 

1/4 tsp pink salt 

1/4 tsp garlic powder 

1/4 cup coconut flour 

Add more if necessary to thicken dough 

Olive oil spray 

 Instructions 

Mix all ingredients together in a bowl. Add the coconut flour last in small amounts. You may need more or less flour than 1/4 cup, depending on how watery the zucchini is. Spray waffle maker and cook waffles for 5-10 minutes each. Makes approx. 4 waffles. If making into zucchini fritters, add a tablespoon of olive oil to the pan and allow it to heat for a few minutes before adding a spoonful of dough. Cook 3-4 minutes on each side. Makes about 8-10 fritters, depending on size. 

 recipe from: 

https://www.theharvestskillet.com/savory-zucchini-cheddar-waffles/

strawberry almond oatmeal bake

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup sliced almonds
• 20 ounces strawberries, hulled and quartered
• 1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 large egg
• 1 3/4 cups milk
• 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish

Directions

1. 1.
   Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish. 
2. 2.
   Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly. 
3. 3.
   Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing extra brown sugar at the table.

Cinnamon pancakes in a jar

Dry Mix Ingredients
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 1/4 tablespoons white sugar
2 tablespoons baking powder
1 1/4 teaspoons salt
To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:
3/4 cup milk
1 egg
2 tablespoons vegetable oil
Directions
In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

fast easy yummy pancakes!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Directions

1. Preheat a lightly oiled griddle over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Fat-Free Pumpkin and cranberry Biscuits

Fat-Free Pumpkin and cranberry Biscuits

If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.

2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup dried cranberries

1/2 cup pumpkin (canned or cooked, pureed, and drained)

1/2 cup plain soy milk (plus additional, as needed)

1 tablespoon lemon juice

Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.



Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.



Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Christmas morning pie

Christmas Morning Pie

Any morning, we like to have an Omelette style pie... If you have lots of folks in the house, this can feed many!

Ingredients:

1 pound bulk pork sausage with sage, cooked and crumbled 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 2 (9 inch) unbaked pastry shells

6 eggs, lightly beaten 1 cup milk 1/2 cup chopped onion 1/3 cup chopped sweet red pepper 1/3 cup chopped green pepper

Directions:

1.	In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Yummy Fall Waffles

FALL WAFFLES

We love Waffles in the fall. 

Ingredients:

1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon baking soda 1/4 teaspoon dry mustard 1/4 teaspoon salt

1/3 cup packed brown sugar 1 egg, separated 3/4 cup buttermilk 1/4 cup molasses 3 tablespoons butter or margarine, melted 1/8 teaspoon cream of tartar

Directions:

1.

In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Buttermilk pancakes

Buttermilk pancakes

These are my all time favorites... I could eat them all day....

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Strawberry muffins

Strawberry muffins
quick & easy.

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsps baking powder
1/3 C veggie oil
1 egg
1/3 c milk
1 1/2 c chopped strawberries

Preheat oven to 400 degrees F Grease muffin cups or line with liners

combine flour, sugar, salt, baking powder.
place veggie oil in a 1 cup measuring cup, add egg adn top off with milk to equal 1 cup.

mix with flour mixture... fold in strawberries

Bake 20 -25 minutes in preheated oven or until done.

Rhubarb cookies

RHUBARB COOKIES

1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups diced fresh rhubarb

CREAM CHEESE FROSTING:
1 cup soft cream cheese
1 tablespoon butter, softened
2 teaspoons vanilla extract
1 cups confectioners' sugar


preheat oven to 350 degrees
cream shortening and brown sugar and then the eggs.
Separately, mix the flour, baking soda and salt; slowly add to creamed mixture.
stir in rhubarb, it will be a bit stiff... then form medium size dollops and place on cookie sheet.
bake for about 15 minutes, let cool.
frost with cream cheese frosting if you like. keep in fridge, or freeze.

It is a cake like cookie. Very yummy! You could even add strawberries to these to if you liked! or some pecans! Enjoy!

Strawberry Rhubarb muffins

I was in the mood for Strawberry adn Rhubarb, ANYTHING. So I thougthI'd make some
Strawberry rhubarb muffins, then freeze them, so when I want a treat for breakfast, I toss one in the microwave, and away I go...

Strawberry Rhubarb Muffins

2 cups flour
1 cup sugar
2 1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 c oil
2 eggs
1 cup strawberries chopped
1 cup rhubarb chopped
cinnamon sugar to sprinkle on top.

preheat oven @ 400, butter/grease muffin tins.

mix first 4 ingredients. Separately, mix milk oil and eggs, then add to dry ingredients, stir lightly, and mix in strawberries and rhubarb. then pour into muffin tin, not quite full...
Sprinkle a little sugar and cinnamon over the top....bake 15-20 minutes.

Blueberry Zucchini bread

Blueberry Zucchini bread

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Buttermilk pancakes

Buttermilk Pancakes


We like to add slices of banana and walnuts, chocolate chips or strawberries into the pancake as it cooks... Very good, fluffy pancake!
Also another tasty additive: cinnamon, nutmeg & ginger... or pumpkin pie spice to the batter... YUM!

We ate all the evidence...no picture! Sorry about that!


3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted


In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour the wet mixture into the dry mixture, using a fork to blend. Stir until just blended together. Do not over stir! Scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

banana muffins

• Banana Muffins

A great way to use up a lot of bananas! These were really moist and delicious.

• 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
• 1/4 wheat germ
• 1/4 walnuts
• 1/4 chocolate chips
  

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 salt, wheat germ and walnuts. 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. add a few chocolate chips on top, just for good measure!
   
3. Bake in preheated oven for 18 to 20 minutes

Homemade Vanilla Yogurt

HOMEMADE VANILLA YOGURT

4 Cups FAT FREE Milk
1 Cup instant dry Milk
1/4 Cup agave (I use agave to cut the amount of sugar used)
1/4 Cup sugar
2 Tsp vanilla
5oz Stoneyfield PLAIN yogurt

Thermometer
Large pot

A source for low heat. either an electric stove that can heat to 110-155 degrees, or a gas stove where you just turn the light on, or even to use a heating pad with a towel in a box to keep in the heat...

In large pot, add Milk and powdered milk, stir well, and heat until 180 degrees, stirring often so the milk does not scorch. I find to heat it slowly helps.

Sterilize you jars & lids while the milk is heating. wash them, & pour boiling water into them and let sit...

Also fill the sink with ice water. Once the milk gets to 180, add sugar, agave, set pot into the ice cold water and stir until it cools to 110-115 degrees. Add Vanilla, and then stir in your 5 oz of live yogurt (stoneyfield or 5 oz from a previous batch you've made) Stir up well.

Pour the water out of your jars, and fill them with the yogurt mixture, put on the lids, set them in a small baking pan, and place them in your preheated low heat oven.

The heat needs to stay consistent, and do not be moving the jars around. let them SIT so they can SET, Leave them for 4-6 hours, or up to 12 hours depending on how tart you like it and the longer it sets the more "GOOD" bacteria will grow...

I let mine sit in the oven for 6-8 hours, then move to the fridge to get cold and thicken. do not shake them up when they come out of the oven, or they won't set... IF the heat is not consistent, it also won't set.

Serve when cold. Plain Vanilla, or you can blend up fruit into it, or add a spoon of jelly.

My daughter and husband, LOVE it. better than anything in the stores... Save 5 oz of this batch for your next batch, so you can keep adding your live culture and you wont' have to keep buying a little container of Stoneyfield....

One batch, makes I quart, 1 pint, and a little more..(1/2 pint/jelly jar) see picture... it disappears very quickly around here...

Zucchini Blueberry bread

My family thought this was VERY good. a Bit sweet... So I cut the sugar amount by substitute half agave/half sugar.

Zucchini Blueberry bread

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 cups white sugar ( I like to divide this with half sugar/ half agave)

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries or more!

	Preheat oven to 350 degrees.Lightly grease 2 bread loaf pans.
	In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Pour into bread pans.
	Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Waffles

New recipe. Tried today, and everyone loved them. Nice and crisp.

WAFFLES
(makes about 8 waffles)

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

In a large bowl, mix together flour, salt, baking powder and sugar.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; mix well.

Pour 1/2 cup into preheated waffle maker. cook til done.
serve hot!