Cottage Cheese Pancakes

We've tried a lot of cottage cheese pancake recipes and we think we have found a winner!

Ingredients:

2 cups rolled oats
1 large banana
2 t. vanilla
4 t. baking powder
2 t. cinnamon
4 eggs
1 c. cottage cheese 

Directions:

Blend rolled oats in blender until flour consistency. Add the rest of the ingredients and blend. Cook on buttered skillet. 

Banana Bread Baked Protein Oats

I've made this a couple times now, so I figured I'd post it and share. I feel like the name is a bit deceiving. I blended my oats to make oat flour so this comes out more like a banana bread...dense cake-like texture. It is from @jenneatsgoood on Instagram. She makes it with dairy free milk and chocolate chips. I used almond milk but regular chocolate chips and just the protein powder I had on hand.

3 medium-sized ripe bananas, mashed

2 large eggs

1 c. unsweetened milk of choice

1/4 c. maple syrup

1 t. vanilla

2 1/4 c. oat flour (I blended just over 2 1/4 c. oats)

120 g vanilla protein powder (she uses CSE; I used something different, but she says protein powder can cause varying bake times)

2 t. baking powder

1/2 t. salt

2/3 c. chocolate chips

Preheat the oven to 350 degrees. Grease a 9x13 pan (the first time mine stuck so I greased it really well the next time).

In a large bowl combine the mashed bananas and the eggs. Add the milk, maple syrup, and vanilla extract and mix until evenly combined.

Add the oat flour, protein powder, baking powder, and salt to the mixing bowl. Stir until just combined. Fold in the chocolate chips. 

Transfer to the greased pan. Top with more chocolate chips if desired. Bake until a toothpick comes out clean and the edges are lightly golden, about 25 minutes.

Cool completely and then cut into 8 pieces.

Lee's Protein Crepes

 Ingredients:

2 cups of oats

12 eggs

1 cup milk

1 scoop protein powder (we love Clean Simple Eats Coconut Cream, but any vanilla protein powder words)

1/4 tsp salt

Directions:

Blend oats in high speed blender until course flour consistency. Add remaining ingredients and blend. Let batter sit a few minutes until no longer foamy. 

Cook on a crepe pan or non stick pan. Stir between each crepe as the oats will settle to the bottom. 

Sausage Muffins

 This recipe is from https://www.mamagourmand.com/sausage-muffins/. Loved theses!

 INGREDIENTS

• 1 pound ground breakfast sausage, cooked and crumbled (maple sausage would be delicious)
• 2 cups all purpose flour 
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pure maple syrup
• 2 cups grated cheddar cheese (she recommends sharp, I just used what I had)
• 1 cup milk
• 1 egg
• 6 tablespoons unsalted butter, melted & cooled 

INSTRUCTIONS

Preheat the oven to 400ºF. 

Begin by cooking the sausage, breaking up with a wooden spoon, until browned and cooked through. Drain on a paper towel lined plate. Grease the muffin tins liberally with nonstick cooking spray and set aside. 

In a large bowl whisk together the flour, baking powder, and salt. Stir in the cooked sausage and cheddar cheese. 

In a small bowl whisk together the milk, egg, and maple syrup. Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated. 
Spoon into muffin tins, filling to the top of each tin. Sprinkle additional cheese on top, if desired.
Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.

Buttermilk Lemon Poppy Seed Pancakes

Ingredients 

1 3/4 c. flour (I used 1 c. Bob's Red Mill gluten free all-purpose flour and 3/4 c. almond flour)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

2 large eggs

1 c. buttermilk

1/4 c. melted butter 

1 T. poppyseeds

1 t. vanilla

Zest of one lemon

Juice of one lemon

Directions

Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Whisk in the poppy seeds and lemon zest. 

In a separate bowl crack and whisk eggs, then add buttermilk, lemon juice, and vanilla. Beat until the eggs are fully mixed in. 

Mix wet and dry ingredients. Once fully combined stir in melted butter and whisk until fully incorporated. 

Cook on hot skillet that has been brushed with butter. 

*This recipe doubled fed our family perfectly. Our favorite topping for these was raspberry jam. 

Baked Oatmeal

 

I loved this so much. We ate it with fresh berries and whipped cream. It was like cake for breakfast. I omitted the honey and added a scoop of protein powder instead and sprinkled the top with coconut sugar. 

1 ½ cups milk

⅔ cup coconut oil, melted

½ cup honey
3 eggs
1 tsp vanilla extract
3 ½ cups old fashioned oats
2 tsp baking powder
1 tsp cinnamon
½ tsp salt

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• In a medium bowl, combine milk, melted coconut oil, honey, eggs, and vanilla. Whisk until smooth.
• In a large separate bowl, combine oats, baking powder, cinnamon and salt.
• Pour liquid mixture into dry ingredients and stir until well combined.
• Spray a 9×13" baking dish with nonstick spray. Pour oat mixture into dish.
• Bake for 30 minutes until lightly golden around the edges and set in the center.

Butter Syrup

1/2 c. butter

1 cup sugar

1/2 cup milk

1/2 teaspoon baking soda

2 teaspoons vanilla extract (can also use almond extract)

1. Add butter, sugar, and milk to saucepan.

2. Bring to a rolling boil and boil for 2 minutes

3. Off heat add baking soda and vanilla and whisk until combined. 

The Most Delicious Bacon

Finally tried this this week.  Seems to be an adult taste as not many of the kids appreciated it.

1 c. brown sugar
2 t. cinnamon
1 lb. bacon

Mix brown sugar and cinnamon in a shallow dish. Pat mixture onto both sides of raw bacon. Twist each piece and lay on a baking sheet.  Bake at 400 for 15-25 min. depending on thickness.

"Cloud Pancakes" (German Pancakes)

3 Tbs butter
6 eggs
1 C milk
1 tsp vanilla
1 C flour
1/4 tsp salt

Place butter in a 9x13 pan and preheat in the oven at 400 degrees. In a blender, combine eggs, milk and vanilla. Blend until combined. Add flour and salt, blend just until combined, don't over mix. Pour batter into the prepared dish over melted butter. Bake for 20 minutes.

I've never loved German Pancakes but the girl I got this recipe from makes it with the buttermilk syrup (here) on top and it's a game changer! I like it with coconut flavor in the syrup but anything would be yummy! You can top with fruit and powdered sugar too. Enjoy!

Peanut Butter, Banana, Oatmeal Muffins

These aren't super sweet muffins, which our family actually likes. If you like them sweeter you could always sprinkle more chocolate chips on top or sprinkle white sugar on top to do a little sugar crust. These were really filling and delicious.

Ingredients

1 1/2 c. all purpose flour (I used half almond flour and half Bob's red mill gluten free flour)
1/2 c. old fashioned oats
1/4 c. packed brown sugar (I used coconut sugar)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs lightly beaten
3/4 cups mashed banana (about 1 medium sized banana)
3/4 cups milk
3 tablespoons oil
1/4 cup peanut butter
1/2 cup chocolate chips (you could mix some peanut butter chips in also if you have them)


Directions

1. Preheat oven to 400F

2. Combine eggs, banana, milk, oil and peanut butter. Whisk to combine.

3. In a separate bowl combine flour, oats, brown sugar, baking powder, baking soda, and salt.

4. Combine wet and dry ingredients just until combined, don't over stir. Fold in chocolate chips.

5. Fill muffin cups 2/3 full. Bake 15 minutes or until toothpick comes out clean. Cool muffins for 5 minutes before removing from muffin cups.

Banana Crumb Muffins

No banana wasting anymore! Not a healthy one but definitely a delicious one! And that's what counts, right?? Makes 12 regular size muffins.

Muffin Batter:

2/3 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 tsp vanilla
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Crumb Topping:

1/4 cup flour
1/4 cup brown sugar
2 Tbs cold salted butter

Preheat oven to 375. Spray or line regular size muffin tin. In a medium bowl combine sugar, oil and eggs. Whisk together, add in mashed bananas and vanilla. Whisk until thoroughly combined. Add in flour, baking soda, salt and cinnamon, stir together. Don't overmix.

In a separate bowl, combine flour and brown sugar for crumb topping. Cut in cold butter with a pastry cutter or fork until butter is pea sized.

Fill each muffin cup 3/4 of the way with batter and top with a heaping tablespoon of crumb topping.

Bake for 17-21 minutes. *I like to put a cookie sheet on a lower rack to catch any crumb topping that may fall.

Enjoy!

Western Omelet Quiche

Easter 2019

https://www.melissassouthernstylekitchen.com/western-omelet-quiche/

Ingredients

• 1 9 inch deep dish pie shell
• 4 green onion thinly sliced
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 2 Tbsp butter
• 4 oz smoked ham chopped and divided
• 1 1/2 cup colby jack or cheddar cheesedivided
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard

Instructions

• Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
• In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
• Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
• Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
• Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
• Place onto a baking sheet and place into the oven. Bake for 10 minutes.
• Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
• Rest on a cooling rack for at least 30 minutes before serving.

Sun-Dried Tomato Goat Cheese Frittata

This recipe said it makes 6 servings, but I would say 4. This would be really good made into little muffin tins too.

8 eggs (I used half egg whites)
1/4 c. whole milk
1 t. salt
1/8 t. pepper
2 T. fresh basil, chopped (or 2 t. dried)
2 T. fresh parsley, chopped (or 2 t. dried)
1/4 t. crushed red pepper
1 t. dried oregano
2 T. olive oil
1/4 c. onion, chopped
1 c. red bell pepper, chopped
2 oz. sundried tomatoes, thinly sliced
1 c. fresh spinach
2 garlic cloves, minced
2 oz. crumbled goat cheese

Preheat oven to 400 degrees.

Whisk together eggs, milk, salt, and pepper. Stir in the basil, parsley, crushed red pepper flakes, and oregano.

In large cast iron skillet, heat olive oil. Saute onion for 2 minutes then add garlic and red pepper and saute until soft. Add sundried tomatoes and spinach and stir until spinach is wilted.

Slowly pour the egg mixture over the vegetables, and move the eggs around until vegetables are covered. Sprinkle goat cheese evenly over frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.

Transfer pan to oven and bake for 10-12 minutes, until the eggs are set and don't run when frittata is cut into.

Garnish with additional parsley and basil (and of course I garnished with more goat cheese).

Pumpking Waffles

Ingredients

2 large eggs
1 1/2 cup buttermilk
1 stick butter, melted and cooled
1 tsp vanilla extract
1/2 cup pumpkin puree
1 3/4 cups all-purpose flour
2 tsp pumpkin pie spice
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Serve with freshly whipped cream, pecans, and buttermilk syrup

Directions:

1. Preheat waffle iron
2. Mix egg, buttermilk, butter, vanilla, and pumpkin puree until combined.
3. In a separate bowl, combine all the dry ingredients, flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
4. Add the dry ingredient to the wet ingredients, mix just until combined.

Shakshuka

This is one of our favorite breakfasts.  There are lots of spins on Shakshuka, but I love the flavors of this so much, we always come back to this one.

Makes 4 servings
(For Aaron and I, we half everything except the eggs)

1 small onion, finely sliced
2 zucchini, diced
1 orange bell pepper, diced (you can use any variation)
2 cloves garlic, finely minced
2 c. tomato pasta sause
1 c. baby spinach leaves
1 t. cumin
1 t. sweet paprika
1/8 t. cayenne
4 eggs
salt and pepper to taste
Garnish:
feta cheese
pinch of Za'atar (I've never had this, so I haven't done it)

Preheat oven to 375 degrees.  Heat the oil in a medium cast iron skillet over medium heat.  Add the onion, and cook until softened and slightly browned.  Add the zucchini and bell pepper, and stir until they develop a bit of color.  Then add in the garlic, and saute for an extra 30 seconds until fragrant.  Add in the tomato sauce spinach, cumin, paprika, and cayenne and stir until combined.  Season with a pinch each of salt and pepper, then create 4 wells in the mixture.  Crack the eggs into the wells, and transfer the pan to the oven.  Bake for 7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.  Garnish with feta cheese and Za'atar, and serve with crusty bread.

Peanut Butter Chocolate Chip Muffins

These are delicious and so filling!
(makes 2 pans of muffins)

Ingredients

3 cups flour (I used 1 cup spelt flour, 1 cup almond flour, and 1 cup of oats)
1 1/2 tbsp baking powder
2 tsp salt
1 cup creamy peanut butter
1 cup chocolate chips
1 1/2 cup milk
3/4 cup sugar (I used 1/2 cup honey)
1/2 oil
3 eggs
1 1/2 tsp vanilla

Instructions

1. Preheat oven to 375 degrees.
2. Stir the flour, salt and baking powder in a large bowl.
3. Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
4. Fill up muffin liners in muffin pan ¾ full – almost full.
5. Sprinkle the top of each muffin with a little more sugar. 
6. Bake at for approx. 18 minutes, or until done.

Peanut butter Banana Oatmeal

This is from eatingbirdfood.com. It was such a nice mix-up instead of our usual oatmeal, it was delicious!! I made it just like it says, with half coconut milk and half water. I topped with equal parts peanut butter and coconut oil mixed and raspberries instead of banana. 

Serves 2     ADJUST SERVINGS

INGREDIENTS

• 1 cup old fashioned oats
• 1 banana, sliced (save a few for topping) 
• 1 Tablespoon chia seeds
• 1 teaspoon cinnamon 
•  pinch of sea salt 
• 3 cups of water, non-dairy milk or a blend of both 
• 2 Tablespoons peanut butter or another type of nut butter 

INSTRUCTIONS

1. Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
2. Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

Caramel Cinnamon Rolls

Caramel Cinnamon Rolls - Made for Easter 2017

I used this roll recipe but I have simplified it a little so I am reposting.


4 cups flour
4 Tablespoon sugar
1 teaspoon salt
2 pkg. yeast (4 teaspoons)
1 cup milk
1/2 cup water
1/4 cup butter (1/2 of a stick)

Mix 2 cups of flour, salt, and yeast (undissolved).

In a sauce pan heat milk, water, and butter until warmed. The butter does not need to be melted. Add to dry ingredients and beat with whisk beaters for about 2 minutes. Change to dough hook and add remaining flour (I add the last 1/2 cup slowly and stop when no dough is sticking to the sides) and knead for 5 minutes.

Place dough in a greased bowl, cover, and raise for a minimum of 15 minutes (I have let these raise only 15 minutes and I have let them raise as much as over an hour and both ways turns out great).

For rolls: divide dough into 12 equal sections, allow to raise while oven preheats, and bake at 425 degrees for 12 minutes.

For cinnamon rolls: roll to about the size of a 9x13 rectangle, spread 1/2 cup of softened butter, sprinkle with brown sugar and cinnamon, roll and cut into 12 equal sizes cinnamon rolls. Allow to raise while oven preheats. Bake at 350 degrees for about 22 minutes.

*I always at least double this recipe. 24 rolls/24 cinnamon rolls fits perfectly on a normal size cookie sheet. 


Caramel Frosting 

(One and a half of this recipe is perfect for 24 cinnamon rolls)


1/2 cup butter (1 stick)
1 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
2-1/2 cups powdered sugar

Melt the butter in a saucepan over medium/low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar. Spread on cooled cinnamon rolls.

Quick Scones

This recipe comes from here: http://www.raininghotcoupons.com/scone-recipe-easy-and-homemade/
These were so easy, quick, and delicious!

• 4 cups flour (I used whole wheat)
• 1 cup dried milk
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 2 cups warm water
• Vegetable oil (enough to fill a pan about 4-5 inches) it's usually about 1 bottle but you can save it and reuse it again (I used coconut oil and had only abpit a half inch to an inch in the pan and it was plenty)

1. Mix all of the ingredients together
2. Roll out and cut into pieces (whatever size you'd like your scones)
3. Fill a pan 4-5 inches high with vegetable oil and heat (you will want this to be hot so when you put the scones in them they start to bubble right away and float)
4. Fry them until they turn light golden brown
5. Serve with optional topping (we always like powdered sugar)!

Acai Smoothie

I just wanted to share this smoothie I've made a few times because I'm so obsessed with it! I don't really measure so I'm guessing here but add more or less of stuff depending on consistency and taste preference. This is also yummy as a bowl, just add less liquid.

Makes 1 smoothie-

1 Packet of frozen acai (I buy the unsweetened-whole foods for sure has them but you can find them in the frozen fruit section, my regular grocery store just started carrying them)
1 c Almond Milk
1/2 c Frozen Blueberries
1 Tbs Almond Butter
2 Tsp Flax/ground flaxseed