Rhubarb Blueberry Streusel Muffins

https://www.bhg.com/recipe/rhu-berry-streusel-muffins/

2 1/2 cups flour
1/4 cup brown sugar
3/4 tsp gr cardamom
1/8 tsp salt
1/4 cup butter, cut up into little pieces
1/4 cup chopped rhubarb
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup plain Greek yogurt
6 Tbsp butter, melted
1 1/2 cup chopped rhubarb
1/2 cup blueberries (or strawberries or raspberries)

Directions

Instructions Checklist

• Preheat oven to 375°F. Lightly coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with cooking spray.
• For streusel topping: In a small bowl combine 1/2 cup flour, the brown sugar, 1/4 tsp. cardamom, and the 1/8 tsp. salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely chopped rhubarb.
• In a medium bowl stir together 2 cups flour, the granulated sugar, baking powder, 1/2 tsp. cardamom, and 1/4 tsp. salt.
• In a bowl whisk together eggs, yogurt, and melted butter; add all at once to dry mixture. Stir just until moistened. (Batter will be thick and lumpy.) Fold in 1 1/2 cups rhubarb and the blueberries.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove. Cool slightly on wire racks. Serve warm. Makes 15 muffins.

Overnight Yeasted Waffles

https://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052

INGREDIENTS

Night Before:

• 1/2 cup warm water
• 1 tablespoon active-dry yeast
• 1/2 cup melted butter
• 2 cups whole or 2% milk
• 1 teaspoon salt
• 2 tablespoons sugar (optional)
• 3 cups all-purpose flour

The Next Day:

• 2 large eggs, beaten
• 1/2 teaspoon baking soda

1. Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
2. Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
3. The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.
4. Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.
5. Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

Churro Waffles

From a Fred Meyer Flyer

1 cup water
8 Tbs butter
1 cup flour
1/2 tsp grated nutmeg
1/2 tsp lemon zest
4 eggs

Topping:
1/4 cup sugar
1/2 tsp cinnamon
2 Tbs melted butter

Preheat waffle iron

To make batter, combine water & butter in a medium saucepan.  Bring to a boil on high heat, stir until butter is melted.
Reduce heat to medium and add flour, then nutmeg, then lemon zest, beating vigorously for 1 minute with spoon or heat proof whisk.
Remove pan from heat and cool for 5 minutes
Thoroughly beat in eggs, one at a time.  Dough should be pasty & tacky

Grease hot waffle iron with cooking spray.  Add about 2 Tbs of batter to hot iron to each section of the iron (this dough expands a lot as it cooks!)  Close & cook until churros are golden brown on the outside (about 5 minutes)

While waffles are cooking, mix together cinnamon & sugar.
As soon as waffles are done, remove from iron, brush with melted butter, and top with cinnamon & sugar

Breakfast Burrito Casserole

http://www.macheesmo.com/tortilla-breakfast-casserole/

Click website at top for original~we made a few additions :)

• 1 pound breakfast sausage
• 1 onion, diced
• 1 (8 oz. can) green chilies
• 1 can creamed corn
• 1 can black beans, drained
• 20 small corn tortillas, cut into small strips
• 2 cups shredded cheese (a mix of cheddar and monterey jack is nice)
• 12 large eggs
• 1 cup milk
• 1 Tbs each paprika & chili powder
• 1 tsp cumin
• Salt and pepper
• 
  
• handful of chopped cilantro to garnish once out of oven
• serve with: sour cream, salsa, guacamole, olives, etc to top if desired

Non stick spray a 9x 13 pan.  If cooking immediately, heat oven to 350 degrees.  If making night before, can bake in morning at 350 degrees for 50 minutes

In a large skillet, brown sausage and onion.  When sausage is cooked through, add green chilies, corn, & black beans.  

Layer 1/3 of tortilla strips in bottom of baking dish.  Layer on 1/2 of sausage mixture and 1/2 of cheese.  Add another 1/3 of tortilla strips, then remaining portions of sausage mixture and cheese.  Top with remaining 1/3 of tortilla strips

Beat together eggs, milk, and seasoning.  Pour evenly over casserole.

Bake at 350 degrees for 50 minutes or until eggs are cooked through and casserole has puffed and tortilla strips on top have crisped. 

Remove from oven, cool 10 minutes, then garnish with chopped cilantro if desired.

Serve with toppings of choice

Easy Blueberry Muffins

The trick is to not mix them too much once the wet ingredients are added to the dry.  It keeps the muffins tender

1 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder

zest from 1 lemon (optional)
1/3 cup oil (coconut, vegetable, applesauce)
1 egg
milk to fill measure to 1 cup (about 1/2 cup)
1 tsp vanilla

1 cup blueberries

Mix together dry ingredients in a large mixing bowl
Mix zest, oil, and 1 egg in a glass measuring cup.  Add milk to measuring cup to fill liquids to 1 cup line, then add vanilla and mix together

Gently mix wet ingredients in with dry ingredients.  Fold in blueberries

Line muffin pan with 12 liners (or spray well with non stick spray).  Divide batter between cups.  Sprinkle tops with sugar.

Bake at 400 x 18-20 minutes.

Lemon Pull Apart Rolls

http://www.rhodesbread.com/recipes/view/1636)

Servings: 10-12 
Skills: Beginning 
Prep Time: 10 min (not including thaw time) 
Bake Time: 20-25 min

Ingredients

1. 12 Rhodes™ Dinner Rolls, thawed but still cold
2. zest from 2 whole lemons
3. 1/2 cup sugar
4. 1/4 cup butter, melted
5. Citrus Glaze:
6. 1 cup powdered sugar
7. 1 tablespoon butter, melted
8. 2 tablespoons fresh lemon juice

Instructions

1. Mix lemon zest with sugar.


2. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan.


3. Drizzle 1/4 cup melted butter over rolls.


4. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.


5. Cover with sprayed plastic wrap.


6. Let rise until double in size.


7. Remove wrap.


8. Sprinkle on remaining mixture.


9. Bake at 350°F 20-25 minutes.


10. Remove immediately from pan and place on cooling rack.


11. Combine glaze ingredients and mix well.


12. Drizzle over pull-aparts.

pancake dippers

This was a pinterest idea.

• Mix up your favorite pancake batter.  Here's ours (it's thicker than usual so it doesn't spread out too much when you pour it over the bacon)

1/2 cup whole wheat flour

1/2 cup white flour

1/2 tsp salt 

2 Tbs baking powder

2 Tbs sugar

2 Tbs oil

1 egg

1/2 cup milk

• Cook bacon until crispy and drain.  Pour grease off pan (this recipe makes 8 dippers, but extra bacon is always good!)
• Pour pancake batter into a bacon like strip and lay the bacon over the top.  Drizzle a little extra batter to cover the bacon.  Cook until pancake is browned on bottom.
• Gently flip pancake and cook until done.
• serve with syrup in little cups for dipping!

Apple Streusel French Toast Bake

http://tastykitchen.com/recipes/breakfastbrunch/apple-streusel-french-toast-bake/

• FOR THE FRENCH TOAST:
• 6-½ cups Day Old French Bread, Cubed
• 2-½ cups Apples, Diced
• 5  Eggs
• ¼ cups Maple Syrup
• 1 cup Milk
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 teaspoon Nutmeg
• ¼ teaspoons Ginger
• FOR THE STREUSEL TOPPING:
• 4 Tablespoons Butter, Softened
• ⅓ cups Brown Sugar
• ¼ cups All-purpose Flour
• 1-½ teaspoon Cinnamon
• ½ teaspoons Nutmeg
• ½ teaspoons Cloves
• ¼ teaspoons Ginger
• ¼ teaspoons Salt

1. Preheat oven to 350ºF. Lightly spray an 8×8 or 9×9 inch baking dish with nonstick cooking spray.
2. In a large bowl, combine bread and apples. In a medium bowl, whisk together eggs, maple syrup, milk, vanilla, cinnamon, nutmeg, and ginger. Pour over bread and apples and stir to combine. Set aside.
3. In a small bowl, stir together all ingredients for topping until crumbly.
4. Pour bread mixture into prepared dish. Gently press in with a spatula. Sprinkle topping mixture over the top.
5. If baking the next day, place in refrigerator until ready to bake. If baking immediately, bake for 40-50 minutes until topping browns and center puffs. (Center will deflate as french toast bake cools.) Remove from oven and allow to cool for 10 minutes before serving warm with maple syrup.
6. Store leftovers in the refrigerator.

Apple Cinnamon Loaf from Ashlee

Apple Cinnamon Loaf 

1/3 cup brown sugar (not packed) 
1 teaspoon ground cinnamon 
2/3 cup white sugar 
1/2 cup butter, softened...
 2 eggs
 1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup milk 
1 apple, peeled and chopped 

Preheat oven to 350 degrees.
 Grease and flour a 9 x 5-inch loaf pan.
 Mix brown sugar and cinnamon together in a bowl and set aside.
 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. 
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. 
Pour half the batter into the prepared loaf pan.
 Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. 
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. 
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. 

Lemon White Chocolate Muffins

http://tastycheapskate.blogspot.com/2011/08/lemon-muffins-with-white-chocolate_22.html
 I had to make some subsitutions (too lazy to run to the store), but I think these were REALLY yummy as tropical muffins the way I did them :)

1/4 C lemon juice 
3/4 C milk
2 C all-purpose flour (I used 1 C all purpose and 1 C white whole wheat)
1/2 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 C butter, melted (I was out, so used coconut oil instead)
1 egg
1/2 C vanilla yogurt (we were out, so I used a pineapple mango yogurt)
1 tsp lemon zest
1 tsp vanilla extract
1/2-1 C white chocolate chips (I also threw in 1/2 cup shredded coconut to go with the tropical theme)


Heat oven to 400. Prepare muffin pan.

Cream together oil and sugar.  Stir in lemon juice, lemon zest, vanilla, milk, egg, and yogurt.

Whisk together flours, baking powder, and salt.
Add dry ingredients to wet and stir just until combined. When there are still a few wisps of flour left, throw in the white chocolate chips and coconut if using.

Spoon batter into muffin pan. Bake about 12 minutes or until a knife inserted comes out clean.

Favorite Pumpkin Pancakes

1/2 cup whole wheat flour

1/2 cup flour

1/2 tsp salt

2 Tbs baking powder

1 Tbs brown sugar

1 tsp pumpkin pie spice

1 cup canned pumpkin

1 egg

1 cup milk

***for Kenny, sprinkle each pancake with a few chocolate chips, butterscotch chips, or dinosaur sprinkles before flipping

***for Keith, drizzle each pancake with a glaze of 1 cup powdered sugar, 1 Tbs milk, 1 tsp maple extract

***for Sarah, sprinkle each pancake with chopped pecans before flipping

*** for Gracie, just let her eat the chocolate chips and sprinkles ;)

Quinoa Egg Bake

http://www.wholefoodsmarket.com/recipe/quinoa-egg-bake-thyme-and-garlic
Guess who has a big old bag of quinoa ;)
I'm sure you could sub any variety of vegetables~ I had fresh spinach on hand so that's what I used.  I'm sure you could use whole chunks too instead of pureeing into a pesto, but I like the texture this way.

• 1/2 cup uncooked quinoa
• 8 eggs
• 1 1/4 cup milk
• 2 garlic cloves
• 1 tsp Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups packed baby spinach, roughly chopped
• 2 Tbs sundried tomatoes
• 1 cup finely shredded Romano or Parmesan cheese

Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish, set aside. 

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. 

In a blender, puree spinach, tomatoes, garlic, Italian seasoning, salt, pepper, and milk until it's a pesto like consistency.

In a large bowl, whisk together eggs,pesto mixture and quinoa.  pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Oooooh Mommy Bacon Jam

http://tastykitchen.com/blog/2012/07/bacon-jam-ooh-mommy/
For my honey~
Love the idea of serving it on toast with a fried egg on top

• 3 pounds Bacon
• 4 whole Large Yellow Onions, Peeled And Thinly Sliced
• 8 cloves Garlic, Smashed And Peeled
• 1 cup Cider Vinegar
• 1 cup Packed Light Brown Sugar
• 1-½ cup Very Strong Brewed Black Coffee
• ½ cups Pure Maple Syrup
• 1 teaspoon Freshly Ground Black Pepper

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)

Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

Banana, Peanut Butter, and Honey Muffins

http://tastykitchen.com/recipes/breads/banana-peanut-butter-honey-muffins/
Yum!  One of my favorite sandwiches made into portable little muffins....I don't think peanut butter and pickle muffins would be nearly as yummy ;)

• 1-¼ cup Flour
• ½ cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• ½ teaspoons Cinnamon
• 2 whole Ripe Bananas, Mashed
• ⅔ cups Plain Fat Free Yogurt (we used Greek, since that's what we had)
• 1 whole Large Egg, Lightly Beaten
• ¼ cups Water
• ⅓ cups Creamy Peanut Butter
• ⅓ cups Honey
• 1 teaspoon Vanilla
• 2 teaspoons Sugar
• ¼ teaspoons Cinnamon

Preheat oven to 375 degrees and coat 12 muffin tins  with cooking spray. Set aside.

Whisk together flours, baking powder, baking soda, salt and 1/2 teaspoon of cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey and vanilla in a medium-sized bowl. Whisk to combine. Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.

Fill each baking cup 3/4 full of batter. In a small bowl, mix together the sugar and 1/4 teaspoon of cinnamon. Sprinkle evenly over the top of the muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.