Blueberry Muffin Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries

1. Preheat oven to 350F. Spray an  8-inch square pan set aside.
2. In a medium bowl, whisk together the first 6 dry ingredients set aside.
3. In a separate small bowl, whisk together the next 5 wet ingredients.
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
5. Gently and briefly fold in the frozen blueberries.

1. Bake until done and toothpick comes out clean between 40-60 min 

1. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.

* I thought that this was ok I didnt love it and for that reason probably wont make again I give it a 3 1/2

Meat Lovers Quiche

• 1 homemade or store-bought single-crust pie dough
• 6 large eggs, well beaten
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 slices bacon, cooked and crumbled
• 1 cup cooked ground sausage
• 1/2 cup diced ham
• 2 large green onions, chopped
• 1 cup shredded cheese

1. 1.Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
2. 2.In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.

1. 3.Bake for 60-75 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving. Remember to cover the crust for the last 1/2 hour of cooking so it does not get to brown.

* This did take a long time to bake and my crust got a little more brown then I would have wanted but the flavor was great and it was very filling with all the meat and veggies. I give it a 4 1/2

Breakfast Tator Tot Casserole

1/2 lb. cubed ham
1/2lb Cooked Bacon
2 cups shredded cheddar cheese
2 cups milk
6 eggs
2 lbs. frozen seasoned tater tots
salt
pepper
Lawry's seasoning

Preheat oven to 350 degrees.

Spread the ham and bacon evenly on the bottom of a 9 x 13" pan. Top with shredded cheese. 

In a large bowl, beat together the milk and eggs. Pour over the cheese.

Top with frozen tater tots. Sprinkle top with desired amount of salt, pepper and Lawry's.

Bake for around 80 -85 minutes or until eggs are set up in middle tater tots are browned and cheese is melted. Cool for 10 minutes before serving.

Mint Chocolate Chip Pancakes

•    1 1/3 cup flour
•   1 tablespoon sugar
•   1 teaspoon baking powder
•   1/2 teaspoon baking soda
•   1/2 teaspoon salt
•   1 cup buttermilk
•   1 large egg
•   2 tablespoons butter, melted
•   1/2 teaspoon pure vanilla extract
•   1/2 teaspoon pure mint extract (I did not use this I used andes mint chocolate chips     1/4-1/2 Cup of those)
•    3 to 4 drops green food coloring 

1. Mix together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring  in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips.

1. Heat a large skillet over medium heat. Pour about 1/4 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.

* I got this recipe from theidearoom like I added up top I did not use the mint extract I subbed andes mint chocolate chips and that gave it plenty of mint flavor. I thought that these were good but to sweet for breakfast I dont think that I would make them again.

Lemon Blueberry Pancakes

1-1/2 cup Cake Flour

1 Tablespoon (additional) Cake Flour

1/4 teaspoon Salt

1 Tablespoon (heaping) Baking Powder

3 Tablespoons Sugar

1-1/2 cup Evaporated Milk (more If Needed)

1 whole Lemon (more If Needed)

1 whole Large Egg

1-1/2 teaspoon Vanilla

2 Tablespoons Butter, Melted

 Zest From 1 Lemon

1 cup Heaping Blueberries

1.Heat heavy skillet or grill over medium low heat.

2.In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

3.In a separate bowl, mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

4.Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

5.Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

* I got this recipe from thepioneerwoman these were yummy I used 1/3 cup lemon juice from a  bottle because I didnt have a lemon on hand other then that I stuck with the recipe. I loved how the edges of the pancakes were crispy and they were fluffy in the middles.

Omelette's in a bag

2 or 3 eggs
1 Tbsp. water

additional ingredients:
cheese, shredded
ham, diced
bacon, cooked & chopped
sausage, cooked & crumbled
tomato, diced
bell peppers, diced
onion, chopped
mushroom, sliced
(whatever other toppings you like)


1.Bring a large pot of water to a boil (appx. 2/3 full)
2.While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water. (I used a qt size for 2 egg and a gallon size for 3 eggs.)
3.Seal and shake, smash, squish the bag... whatever you can to get those eggs really beaten up.
4.Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smash the ingredients around a little bit to get an even distribution.

5.Place bags (up to 6) in the boiling water and cook for 13-15 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes).

6.Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. 

* I got this recipe from favfamilyrecipes.com I loved these and so did the family the eggs came out so fluffy and I loved that you can make everyone's breakfast at the same time. I cooked my 2 egg omelette in a qt size bag for 15 min and I made a 3 egg in a gallon size bag for 17 min. I will for sure make all omelettes this way from now on. 

Cinnamon Flaky Biscuits

1 Can jumbo flaky refrigerated biscuits
1/4 Cup Butter
1/2 C Cinnamon Sugar


1. Melt butter in bowl and set aside
2. Add the cinnamon sugar to another bowl
3. Open up the biscuits and dip both sides in the melted butter and then in the cinnamon /sugar mixture.

4. Place on a cookie sheet and bake at 350 for 14-16 min or until golden brown.

* These are so super simple and easy to make and they tasted great. The kids loved these for breakfast with some fruit and yogurt. 

Banana Pancakes with Strawberry Cream

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1 cup ripe banana, mashed (about 2 medium)

1.Heat a griddle to 375 degrees. 
2.In a mixing bowl, stir flour, sugar, baking powder and salt. In a separate bowl, stir egg, milk, cooking oil and vanilla. Add the wet ingredients to the flour mixture, and stir until blended. Add banana, and stir until incorporated. 

3.Lightly grease the griddle with butter, and pour the batter on the skillet with a 1/3 cup measuring cup for each pancake. Cook pancakes until bubbles form on top and the edges begin to brown, then flip the pancakes to cook through.

Strawberry Filling

1/2 pint heavy cream
small carton of frozen strawberries, defrosted
1/4 cup confectioners sugar
Pink food coloring

Beat cream with an electric mixer until soft peaks form. Add 2-3 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use. 

*When pancakes are cool fill with strawberry cream and top with defrosted berries and banana slices.

Valentines Cake mix Cinnamon Rolls

1 box of white or vanilla cake mix
2 packages of dry yeast
2 1/2 cups of warm water
1 tsp vanilla
1 tsp salt
5 cups flour

Filling1 cup White sugar ,1 1/2 cups brown sugar, Cinnamon, 1/2-1 cup soft butter.

Extra 1/2 tsp wilton pink color gel 

1.  Mix yeast and warm water until dissolved.

2.  Combine cake mix, salt and flour in a large bowl.

3.  Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.   Mix well.  This may require kneading with your hands a bit to completely combine ingredients. (also add food color gel at this time if using)

4.  Cover tightly.   Let rise for one hour.  Punch down and let rise again for another 45-60 minutes.

5.  On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.

6.  Once dough is rolled out, brush with softened butter.

7.  Sprinkle with white and brown sugar.   Sprinkle with cinnamon – use as little or as much as you like.

8.  Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.

9.  Slice dough into 24 equal sized pieces. ( I made jumbo rolls and only cut mine into 12 slices and placed them on a sheet pan instead of a 9x13)

10.  Place rolls in two greased 9×13 pans.   Cover and let rise until doubled in size another 30 min or so. Preheat oven to 350 degrees.   This allows them time to rise and provides a bit of warmth from the oven warming.

11.  Bake at 350 degrees for 15-25 minutes or until golden brown.  My rolls took approx 28  minutes because of the size.  

 * I got this recipe from lovefromtheoven It was the first time that I made cinnamon rolls with a cake mix and I thought that they turned out great. They do take time from start to finish these took about 4 hours. But they were super yummy. Like I said about I made giant rolls so I got 12 out of this batch and baked them on a sheet pan cookie sheet for 28-30 min. Everyone loved them and I would make again for sure.

Dutch Baby

3	large eggs
6	tablespoons flour
6	tablespoons milk
1	tablespoon sugar
pinch	nutmeg
1	tablespoon regular vanilla
3	tablespoons butter 1.Preheat oven to 425. Place 3T butter into a 10 inch frying pan and melt while its preheating. 2.Mix together the remaining ingredients in a small bowl and whisk until well blended. Remove pan from oven and pour the batter into the hot pan over the melted butter.And return to oven and bake for 15 min . Watching carefully so it doesn't burn but  becomes golden brown. The pancake will puff up well over the pan. This is supposed to happen. 3.Once done remove from oven and cut into 6 slices and top with your favorite pancake toppings.   * This is another one of my kids favorites. They always top them with berries and whip cream or jelly.

Mixed Berry Crepes

1 C flour
2 eggs
1/2 C milk
1/2 C water
1/4 tsp salt
2T melted butter


1. In a bowl mix flour and eggs. Gradually add the milk and water. Stir to mix well. Add salt and butter and beat again until smooth.

2. Heat fry pan to med heat and pour batter by 1/3 c portions. Tilt the pan so batter coats entire surface of the pan. Cook until the surface looks dry it only takes a few minutes then flip over and cook the other side until golden.

3. Let cool slightly and top with your favorite toppings.
-berries
-whip cream
-jelly
-honey
-syrup
-powder sugar 

* My kids love these and ask me to make them all the time. This recipe only makes about 6-7 med size crepes.

Snickerdoodle French Toast

3/4 cup milk
3 eggs
1 pinch salt
1 1/2 tsp vanilla extract
4 slices white bread
1/4 cup white sugar
3 tsp cinnamon

1.Mix sugar and cinnamon in a bowl and set aside
2.Heat pan over med heat
3.In a small bowl mix together the milk,eggs,salt and vanilla. Pour into a flat dish that's large enough to dip bread into
4.Dip bread slices in to the mixture and let soak a few sec to soak up the mixture
5.Place the soaked bread on the greased preheated pan
6.Sprinkle the top of the bread with the cinnamon sugar mixture

7.Cook until the bottom is browned and then flip over and cook the cinnamon sugar side a few min until cooked thru and no longer wet.

* I thought that this was a pretty good recipe the original recipe called to put cinnamon sugar on both sides but I thought that one side was plenty. It tasted great topped with a little powder sugar and whip cream.