How to Make Easy Meals

Archive for the ‘Breakfast’ Category

Ingredients:

1 1/2 cup apple cider, unsweetened
1/3 cup light brown sugar, packed
5 cloves
2 cinnamon sticks

Instructions:

Place the apple cider into a saucepan over medium heat.  Add the brown sugar and stir until starting to melt.  Add the cloves and cinnamon sticks.  Stir often cook the mixture for 15 minutes or until it begins to thicken and is reduced to just shy of 1 cup of liquid.  Serve warm over pancakes or waffles.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tablespoons melted butter plus 1 tablespoon for frying
1/2 cup canned pumpkin
1 stick of butter
Strawberry syrup

Instructions:

In a large bowl blend flour, baking powder, salt, sugar and spice together well.  In another large bowl blend eggs.  Add milk and stir.  Add 3 tablespoons of melted butter and canned pumpkin.  Stir until all ingredients are mixed together well. Gradually add dry ingredients to pumpkin mixture. Stir until all dry ingredients are moistened only.  Batter will be slightly lumpy. Heat pancake griddle on medium heat to 350 degrees. Test temperature by putting a few drops of water on the griddle.  If they bubble your temperature is just right.  Place 1 tablespoon of butter on griddle. Pour 1/2 cup of batter on griddle.  Cook pancake until bubbles appear on top.  Flip and continue cooking until golden brown.  To serve place 2-3 pancakes on top of each other. On top pancake take 3 slices of butter cut into triangle shape. Place 2 triangles at top of pancake for the eyes and one in the middle for the nose.  Make the pumpkin mouth with strawberry syrup.

Ingredients:

4 slices of bread
3 eggs
¼ C. milk
Dash of salt
2 Tbsp. butter or margarine
½ C. brown sugar
¼ C. water
Sliced fruit (optional)

Directions:

Melt butter in skillet. In a bowl, beat eggs, milk, and salt together. Dip bread into egg mixture and cook until light brown and egg is cooked. Bread should be slightly fluffy. Remove from pan. Add brown sugar to pan and stir until melted. Add water and stir. Place bread back in pan and turn to coat. Remove from pan. Serve with mom’s favorite fruit, sliced, as a garnish or side dish.

Ingredients:

3/4 cup all-purpose flour
2 tablespoons wheat germ
1 cup whole-wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1 cup skim milk
3/4 cup fresh orange juice
Egg substitute equivalent to 1 egg
1 teaspoon grated fresh orange peel
Vegetable oil spray

Instructions:

In a medium mixing bowl, combine all dry ingredients and mix until well blended. In another medium bowl, combine all liquid ingredients and orange peel. Stir well. Pour liquid mixture into dry ingredients and stir until moistened. Don’t over stir. Preheat griddle. Spray lightly with vegetable oil spray. Pour 1/4 cup of batter onto griddle , turning once edges of pancake are dry and there are bubbles on top.

Many thanks to Cee Tindall of FamilyFoodies.com for guest posting this recipe.

We like ‘finger foods’ in my house. Something we can pick up and eat – sometimes while driving our daughter to dance lessons. This is a great make ahead recipe where you can keep a few in the fridge and zap them in the microwave to warm up before dashing out the door.

Ingredients:

• Flour Tortillas
• 6 eggs
• 1T minced onion (optional)
• 4-6 slices bacon
• 1 cup grated cheddar (sharp is best)
• salt and pepper to taste

Directions:

Fry bacon till crispy. Crumble well and set aside. Take all but a tablespoon of pan drippings out of skillet. In same skillet lightly saute onion, till translucent and soft, then add eggs and scramble. Keep mixture warm. Warm tortillas according to package directions. Put a few tablespoons of egg mixture in a line, just off to one side of the middle of the tortilla. Sprinkle with a few crumbles of bacon and add a tablespoon of cheese. Roll tortilla by putting smallest edge over filling, then tucking the sides in and rolling it until the seam is on the bottom. Continue making the breakfast burritos until your mixture is gone.

Optional items may be added: salsa, other vegetables to be sauted with onion, different cheeses.

In order to keep for later, wrap in wax paper the same way you rolled the burrito. Stores well for a week in the refridgerator.

To warm burrito from refrigerator, put in microwave, in wax paper for 1 minute. Test for temperature and zap for 15 seconds at a time there after until it’s as warm as you would like to eat.

Cee Tindall, a self proclaimed ‘Domestic Engineer’, has much knowledge and wisdom to offer from her experience of remaining married for over 28 years, raising two sons and homeschooling her teen daughter. She is thrilled about starting her blogging journey as an intern for Family Foodies.