Garlic Roasted Cauliflower with Baked Eggs

Looking for a vegetarian dinner option? This is such a yummy treat and so easy to make. It is great with a side salad!

You will need:

• 4 c cauliflower florets
• 4 T olive oil
• 6 cloves garlic, peeled
• 1 T paprika
• 1 t garlic powder
• 1/2 t chili powder
• 1/2 t pepper
• 1/4 t salt
• 1/3 c Panko breadcrumbs
• 6 eggs, lightly whisked
• 1/2 c shredded cheddar cheese

Then you will…

1. Preheat your oven to 425 degrees.
2. In a large mixing bowl, toss the cauliflower with the olive oil, garlic cloves, paprika, garlic powder, chili powder, pepper and salt.
3. Spread the seasoned cauliflower in a 9×13 baking dish.
4. Sprinkle the Panko on top.
5. Bake for 50 minutes, stirring at 25 minutes.
6. Pour the eggs on top of the cauliflower and sprinkle with the cheese.
7. Return to the oven for another 3-5 minutes, or until the eggs are set through.
8. Serve hot!

Banana Cinnamon Muffins

These are the perfect mid-afternoon snack and are kid breakfast approved. They taste like a cross between banana bread and cinnamon sugar donut holes!

You will need:

• 1/3 c sugar
• 1/3 c brown sugar
• 2 eggs
• 1/2 c vegetable oil
• 2 t vanilla extract
• 2 small bananas mashed, about 2/3 cup
• 1 c all-purpose flour
• 2/3 c whole wheat flour
• 1 t baking soda
• 1 t ground cinnamon, divided
• 1/4 t ground nutmeg
• 1/2 c sugar
• 2 T unsalted butter, melted

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a mini muffin tin with nonstick cooking spray.
2. In a medium mixing bowl, whisk together 1/3 cup sugar with the brown sugar, eggs, oil, and vanilla extract.
3. Stir in the mashed banana.
4. Mix in the flours, baking soda, 1/2 teaspoon of the cinnamon, and the nutmeg.
5. Fill the mini muffin cups 3/4 of the way to the top (these muffins get a lot of rise!).
6. Bake for 9-11 minutes, or until a tester in the center comes out clean and the sides are golden. (You could also try regular size muffins, which would bake 15-20 minutes).
7. Remove the muffins from the tin and allow to cool on a wire rack.
8. In a small bowl, combine the remaining 1/2 teaspoon of cinnamon with the 1/2 cup of sugar.
9. Dip the muffin tops in the melted butter and then the cinnamon sugar. Enjoy!

Raspberry Cream Cheese Danish

In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.

You will need:

• 1 box frozen puff pastry sheets, defrosted according to the box instructions
• 8 oz reduced fat cream cheese, room temperature and divided
• 3 T sugar
• 2 t vanilla extract, divided
• Zest of 1 lemon
• 1/4 c raspberry jam, divided
• 1 c powdered sugar
• 3 T butter, melted
• 2 T milk

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. On a clean surface like a cutting board, unfold the two sheets of puff pastry.
3. Lightly roll each one out until it is about 8×12 inches.
4. Arrange the puff pastry so that the short end is facing you.
5. In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
6. Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
7. Spread half of the jam on top the cream cheese.
8. Repeat with the other pastry: cream cheese mixture and then jam.
9. Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
10. Repeat with the right third of the dough.
11. Fold the top and bottom dough flaps over the filling.
12. Starting at the top fold over the top left strip diagonally across the filling.
13. Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
14. Transfer the pastries to the prepared baking sheet.
15. Bake for 25-35 minutes or until golden brown and flaky.
16. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
17. Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
18. In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
19. Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
20. Spread on top of the danish and serve with your favorite coffee or tea.

Walnut and Cheddar Biscuits

These are heavenly when they are warm from the oven. We liked them with a little apricot jam on the side. Note: you need to prep the dough in advance, so that the butter has time to cool again before baking…so plan ahead!

You will need:

• 1/3 c walnuts
• 3 c flour
• 2 T sugar
• 4 1/2 t baking powder
• 1 t salt
• 1/4 t pepper
• 1/2 c (8 tablespoons) unsalted butter, cold
• 1 1/2 c shredded sharp cheddar cheese
• 1 3/4 c whipping cream, cold

Then you will…

1. In a nonstick skillet, toast the walnuts until fragrant, about 5 minutes.
2. Transfer to a cutting board and chop until about halfway between a rough and fine chop.
3. In a large mixing bowl, mix together the flour with the sugar, baking powder, salt and pepper.
4. Cut the butter into smaller pieces and then work it into the flour mixture with your hands until it is integrated throughout the dough.
5. Stir in the walnuts, cheese and cream until just mixed together.
6. Lightly flour a clean and dry work surface and turn the dough out onto the surface.
7. Knead the dough with floured hands, adding small amounts of flour to remove any stickiness.
8. Roll the dough into a rectangle about 12 by 8 inches. Fold in half and rotate 90 degrees.
9. Repeat a second time: roll the dough, fold in half, and rotate 90 degrees.
10. Repeat a third time: roll the dough, fold in half, and rotate 90 degrees.
11. Repeat a fourth time: roll the dough, fold in half, and rotate 90 degrees.
12. Roll the dough into a rectangle about 12 x 8 inches one last time.
13. Transfer to a parchment-lined baking sheet.
14. Refrigerate for an hour to allow the dough to set and butter to chill.
15. Preheat your oven to 400 degrees.
16. Cut the dough in half both lengthwise and widthwise to create four pieces
17. At this point you can cut the sections in half again or not, depending on how large you want your biscuits to be. You will then cut out triangles.
18. Bake 15-20 minutes, until they are golden brown.
19. Remove from the oven and allow to cool on a wire rack.

Pumpkin Spice Coffee Cream

Bonus weekend recipe! Are you a fan of pumpkin and pumpkin spice coffees? This cream is so delicious and the perfect addition to your morning coffee, hot or cold.

You will need:

• 1 1/4 c cream
• 3/4 c milk (suggest: 2% or skim)
• 1/3 c brown sugar
• 1/3 c sugar
• 4 T pumpkin puree
• 1 t vanilla extract
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t ground ginger
• 1/4 t ground cloves

Then you will…

1. Combine everything in a small sauce pan.
2. Heat gently over medium heat until the sugars dissolve, stirring periodically.
3. Pour the spiced cream through a fine mesh strainer to remove any clumps.
4. Store in a sealed container in the fridge for up to 4 days.
5. Add to coffee for a yummy treat!

Cinnamon Monkey Bread

This cinnamon monkey bread is scrumptious! My kids kept calling it doughnut cake, but either way it was gone before we could lick our fingers clean. It’s also simple with only  5 ingredients and a perfect recipe for kids to help prep. We served for a holiday brunch treat along with fresh berries and whipped cream.

You will need:

• ~20 oz buttermilk biscuit dough (I used Pillsbury homestyle), cut into quarters
• 1 c sugar
• 2 T ground cinnamon
• 1/4 t ground nutmeg
• 8 T unsalted butter, melted

Then you will…

1. Preheat your oven to 350 degrees. Grease a bundt pan.
2. In a gallon Ziploc bag, combine the sugar, cinnamon and nutmeg.
3. Add the biscuit pieces to the bag.
4. Close the bag and toss to coat the biscuit pieces.
5. Spread the biscuit pieces in the prepared pan.
6. In a small bowl, mix together any leftover sugar with the melted butter.
7. Pour the butter mixture over the biscuit pieces.
8. Bake 30-35 minutes or until golden and cooked through.
9. Remove from the oven and wait 5 minutes, before you invert the monkey bread onto a plate.
10. Allow to cool at least another 5 minutes before serving, as the caramel sauce will be very hot.

Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

• 1 c (2 sticks) unsalted butter, room temperature
• 1 1/2 c sugar
• 1 c brown sugar, divided
• 2 eggs
• 1 c sour cream
• 1 1/2 t vanilla extract
• 2 t ground cinnamon, divided
• 1 t baking powder
• 1/4 t salt
• 1 3/4 c flour
• 1 pint fresh blueberries (or 1 c frozen blueberries)
• 1/2 c chopped pecans

Then you will…

1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
   
2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
3. Beat in the eggs.
   
4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
5. Beat in the flour until just blended.
6. Fold in the blueberries.
7. Gently spread a third of the batter into the prepared Bundt pan.
8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
   
10. Gently spread the remaining batter in the pan.
11. Bake for 60 to 75 minutes. Tester should come out clean.
12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.

Hashbrown Casserole

This is an indulgent side dish for a special breakfast or brunch, which you can prep the night before and pop in the oven in the morning.

You will need:

• 32 oz shredded hashbrowns (if frozen, thawed)
• 8 T unsalted butter
• 1 can (10.25 oz) condensed cream of onion soup
• 1 can (10.25 oz) condensed cream of cheddar soup
• 1 c sour cream
• 1 onion, chopped
• 3 c shredded cheese, divided (use your favorite!)
• 1/2 t pepper
• 1/2 t garlic powder

Then you will…

1. Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
2. Put the hashbrowns in a large mixing bowl.
3. In a medium saucepan, melt the butter.
4. Mix in the soups until mixed together.
5. Pour into the large mixing bowl.
6. Add the sour cream, onion, cheese, pepper, and garlic powder.
7. Mix well.
8. Spread in the prepared pan.
9. Cover with plastic wrap and refrigerate overnight.
10. Place on the counter, and preheat your oven to 350 degrees.
11. Remove the plastic wrap and bake for 45-60 minutes, or until cooked through and golden.

Sausage, Egg and Cheese Breakfast Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

• 1 can crescent dough sheet
• 1 lb loose breakfast sausage, browned and crumbled
• 1 bunch scallions, trimmed and chopped
• 2 c shredded sharp cheddar cheese
• 12 eggs
• 4 T milk
• 1 t garlic powder
• 1/2 t pepper
• 1/4 t salt

Then you will…

1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
2. Spread the sheet of crescent dough on the bottom.
3. Sprinkle with the sausage, scallions, and the cheese.
4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
5. Pour on top of the ingredients in the baking dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Place on the counter while you preheat your oven to 350 degrees.
8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
9. Allow to rest 10 minutes before slicing and serving.

Bacon, Egg and Cheese Muffin Bites

These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!

You will need:

• 1/2 lb red-skinned potatoes, small diced
• 2 T olive oil
• 1/2 yellow onion, minced
• 1 t onion powder
• 1/2 t garlic powder
• 1/2 t pepper
• 1/4 t salt
• 4 eggs, beaten
• 2 T milk
• 1 t dried chives (or 1 T fresh)
• 1/3 c shredded sharp cheddar cheese
• 1/4 lb bacon, crisped and crumbled

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
2. Put the potatoes in a large pot of lightly salted water.
3. Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
4. Drain the potatoes.
5. In a large nonstick skillet, heat the olive oil over medium heat.
6. Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
7. Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
8. Remove from heat and allow to cool at least 5 minutes.
9. In a large mixing bowl, whisk together the eggs and milk and chives.
10. Stir in the potato-onion mixture, cheese and bacon.
11. Spoon the mixture into the prepared mini muffin cups.
12. Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
13. Allow to cool at least 5 minutes before removing from the pan with a spoon.