hot dog french toast!

Ever had a fridge (or freezer) full of hot dog buns??  I read a post on Three Many Cooks (fun blog if you don’t read it, worth a stop by Fo Sho ~ if you do nothing else, check out the video on their home page. H.Y.S.T.E.R.I.C.A.L!  You can totally picture all 3 girls cooking a great big Thanksgiving dinner together, whipping up gin & tonics on the side, love it!)

Any whoo.

I read this post on having WAYYY too many hot dogs, and what to do with the leftovers.  I don’t have quite the same problem as my kids love hot dogs (and yes, I’m that mom that lets them eat them –  but HEY, they’re Hebrew National, and it’s summer – or was!).  But somehow, at the end of the summer, I ended up with a boat load of buns (And I’m not talking about my 3 year pregnant behind!!!).

Because I’m a total “no food left behind mom“, Saturday we made HOT DOG French Toast!

Just a tip, most often the more stale the bread, the better it is for French Toast…

I’d love to give you a recipe, but I don’t use one….

Here’s what I throw in a 9×13 baking dish (and my coffee simultaneously – it’s a multi-tasking recipe….)

Eggs – 1/person, & then 2 for the bowl (Meaning if there were 4 people, then 4+2 = 6 eggs total) – beaten
Couple splashes of milk, 1/2 & 1/2, or cream, whatever you got (then add some to your coffee…)
Tablespoon+ of sugar (then add some to your coffee…)
Sprinkle in some ground cinnamon (then add some to your coffee…)
Tablespoon vanilla (up to you and your coffee for this one…)

Then I lay whatever bread I’m using in the dish and make sure it gets a good soaking.  Meanwhile heat your pan and add a good pat of butter (you know you want to).  Lay the soaked slices of bread (or hot dog halves in this case) in the now warm pan.  I probably give them 2-3 minutes a side.  I usually look for the egg on the first side to get that caramel, golden brown, then flip them over to finish. I transfer to a warm oven while I make the rest.

Serve with warmed maple syrup, whipped cream and sliced bananas!

The whole process takes about 15 minutes to get on the table.

No measuring cups.

Great for school breakfast, feels like pancakes ~ but less fuss and more protein (GO EGGS!)

(AND it uses up the hot dog buns…shhhh, don’t tell them!)

For the record, pretty sure Pam Anderson’s (of Three Many Cooks not Baywatch) cookbook, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, is up next for purchase!  Who couldn’t use a few one dish wonders in their repertoire!?!?

blueberry crumb cake. heaven on a plate!

Oh my goodness gracious!  This is just Heaven on a plate I tell ya…

I read somewhere (clueless now where, so sorry!) that blueberries are fabulous to give your kids as they hold LOADS of the good stuff that most veggies do.  And well, if you have kids (who me?) that aren’t huge fans of veggies (what? mine?) then you should go ahead and load up EVERY plate you can with blueberries.  So I went out and bought a big box at Costco (not that my kids struggle with veggies or anything…did I mention it was a BIG box??).  We have been going blueberry crazy in our house.

Then I decided we needed a little sweet treat to go along with the original nutritious purpose…enter a Blueberry Crumble that will knock your socks off and possibly make you have another child (though I sincerely hope not in my case!)

Let’s be quick about it and give you the 411 so you can go bake one up!

I had my usual side kicks “help” me out.

This is what went in the oven.

This is what came out.

It killed me to wait for it to cool down to move to the cake stand.

I didn’t really let it take the appropriate time.

There were bites to be had People!

Did I mention the butter in this topping?  Here, take a closer look…

So buttery & sweet & delicious…OMG, it’s killing me all over again!

I’m going to need to bake another one.

‘Cuz it was good.

I can’t say that it lasted all that long in our house.

Think it was gone the next morning…

Blueberry Crumb Cake
Adapted from Barefoot Contessa

Ingredients:

For the crumb topping:

1/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed (don’t skimp!)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 – 1 tablespoon grated lemon zest
2/3 cup Greek yogurt (1 small container Fage)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling (optional)
Directions:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the crumb topping:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve with whipped cream, confectioners sugar, ice cream…you choose!

simple breakfast pizza

I have to wonder sometimes if my Littles are really mine.  But then I rememeber being pregnant for the past 3 years, and realize, they are very much in fact MINE.

But if they REALLY are mine, then I’m truly stumped why breakfast goes in and out of favor with them.  Some days waffles and pancakes are ALL they want to eat (ALL DAY!), other days they just want a protein shake with Dada.  So I’m always trying to think up new and fun things for them.  Plus, I really like to use every last everything in the fridge, I’m a sucker for not having anything leftover, so even the food needs to multi task in our house.

This past week we had a little sudo-Greek dinner ~ Trader Joe’s Flatbread, Hummus and Taziki, garden fresh tomatoes, cucumbers and Oven Baked Tri-Tip (you see this dish often on this site as it is so easy and flavorful, and I can use the leftovers for so many other dishes).  But my left over in this case was the flatbread.  I woke up Saturday morning thinking it would make a PERFECT pizza crust!! I’m not a huge fan of Boboli for pizza crust (but LOVE it for cinnamon toast, just sayin…) and most often just make our own or use Bridgeford frozen dough, but sometimes it’s nice to know you can make a homemade personal pizza in a pinch.

Enter Trader Joe’s Flatbread. Any flatbread would work, I just happen to love how soft and spongy their’s is…

In this case we were making breakfast pizza…

  1. I scrambled the eggs (1 for each pizza + another for good measure)
  2. While eggs were scrambling, I threw Costco’s Jimmy Dean frozen Turkey sausage links in the microwave for a minute (and sliced them up after).
  3. Put the flatbread in the toaster to lightly toast (basically to warm it a bit as it had been in the fridge).
  4. Grated a little mozerrella…maybe 3/4 cup??
  5. When the eggs were cooked, I divide them on top of each lightly toasted flatbread using the back of the spoon to flatten a little.
  6. Scattered the sausage among all the pizzas and topped with the shredded mozzerella.
  7. Threw it under the broiler for a minute (kept an eye on it).
  8. Sliced it up and served!

Now I think these breakfast pizzas could work with a number of different fancier morning combinations, but I was using what I had on hand and trying to mimic what I knew my kids really liked (sausage pizza…) But you can use bacon, sauteed mushrooms, leeks, ham, tomatoes….sooo many possibilities…

My guy had his with salsa and sliced Jalapeno.

(Sorry about the half eaten photos!!  Forgot to take pictures until we had all taken a bite and were loving the new creation!)

Start to finish, I think the whole thing took me 10-12 minutes (Not 15.  Not 9….just to be clear….Ha!) And we all gobbled up our plates!

Enjoy!

chef brad’s buttermilk syrup

You all know I’m a pancake lover.  We make this pancake recipe more than any other recipe.  It is THE Saturday morning, got it going on, gonna love ya forever, pancake recipe.

I love my pancakes with whipped cream, fresh strawberries and warm coconut syrup.  I’m a little high maintenance that way. (I don’t do a lot of things the high maintenance way, but the ones I do, I really do, because I REALLY love them!)

But my pancake toppings of choice may have changed this morning.  Or at the very least, now have a serious rival contender…

Thermador‘s Chef Brad shared this insanely delicious recipe with us…

Buttermilk Syrup

“This is a perfect syrup, don’t be fooled by the buttermilk.  It totally changes after cooking”

Ingredients:

1 1/2 cups butter (3 sticks)
1 1/2 cups buttermilk
3 cups sugar
1 teaspoon vanilla
3 teaspoons baking soda

Directions:

In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, buttermilk, and sugar.  Bring to a boil stirring.  remove from heat and whisk in vanilla and soda.  it will foam.  Now it is ready to serve. Yum Yum.

*** I’m going to double check to see if this can be cut in half, which I’m sure it can, since, well, this would make A LOT of syrup…but then again, it’s so good, you might just need that much!

Thank you for sharing Chef Brad and Thermador!!

(Want another super yum recipe?  Check out the Goat Cheese & Strawberry Salad or Tomato Jam that Chef Kyle shared!)

Flat Belly Diet ~ Lemon Blueberry Buttermilk Muffins

From the Flat Belly Diet Family Cookbook

6 Servings (2 Muffins Each) / 402 Calories / MUFA: Canola Oil

Ingredients:

1 3/4 cups cake flour
2/3 cup blueberries
2/3 cup sugar
3/4 cup low-fat buttermilk
6 tablespoons canola oil
2 large eggs
1 tablespoon grated lemon zest
3/4 teaspoon lemon extract
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions:

  1. Preheat the oven to 375 degrees.  Line a 12-cup muffin pan with paper liners.  Measure out and set aside 2 tablespoons of the flour in a small bowl.  Add the blueberries and toss. Set aside.
  2. Combine the sugar, buttermilk, oil, eggs, and lemon zest and lemon extract in a large bowl.  Add the flour mixture to the buttermilk mixture and stir until smooth (the batter will be thin).  Fold in the blueberries.
  3. Fill the muffin cups two-thirds full and bake for 16 to 17 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.  Cool in the pan on a rack for 5 minutes.  Remove the muffins from the pan and cool completely on the rack.

Peach Tree Southwest Quiche

Not sure why, but every now and then a quiche just sounds good.  Not a delicate little girlie quiche, but one that means business and that can satisfy my husband too.  Plus the added benefit is the girls love the eggs so its another meal we all can eat!

I have not made this one before, but I love all things from The Peach Tree Cafe in Fredricksberg, Texas and therefore all things from their cookbook.  So I’ll let you know after we make this tonight!

Southwest Quiche – The Peach Tree Family Cookbook

Ingredients:

1 basic pie crust partially baked – recipe follows.  (To save time during the week, I use Trader Joe’s pie crust.)
1/2 cup purple onion sliced (I dice to help hide for kids)
1/2 t garlic minced (I use Trader Joe’s frozen minced cloves ready to go)
1 T butter, margarine or cooking oil
10 eggs
1 t salt
1 t white pepper
1 t ground comino
1 t garlic minced (same as above)
1 t jalapenos
2-2 1/2 cups Jack cheese, shredded
1 cup chicken, cooked & cubed (I am using Costco Rotisserie chicken that’s shredded in freezer from the weekend)
1 cup green chilies, sliced in strips (I’m using a can of diced Ortega b/c of the kids)
1 cup corn

Directions:

  1. Preheat oven to 350 degrees.
  2. Saute onion and garlic in butter, margarine or cooking oil.
  3. Beat eggs in blender with salt, white pepper, comino, garlic and jalapenos
  4. Add milk to egg mixture.
  5. In prepared crust, place half of cheese on bottom.  Layer with chicken, green chilies, corn, sauted onion mixture.  Sprinkle with remaining cheese.
  6. Pour egg mixture over layered ingredients.
  7. Bake for 1 hour and 45 minutes, or until knife inserted in center comes out clean.  Allow quiche to cool for 15 minutes for easier dicing.

Basic Quiche Crust:

This recipe comes straight from The Peach Tree as well.  They recommend making several at a time and freezing for later use.  The other option of course is to find a good store bought one that you like, which for me is Trader Joe’s.  I love to make my own pie or quiche crust, but have found it’s one of the things that had to go with Littles grabbing at my ankles!  But if you have the time, this is a great recipe.

1 1/2 cups flour
1/2 t salt
2 T Crisco shortening
6 T CHILLED butter (not margarine)
5 T ICED water

  1. Mix flour and salt in bowl. Cut in Crisco and butter with a pastry blender until crumbly.
  2. Add ICED water, a little at a time, mixing with a fork until well blended.  Place dough in to a plastic bag and gently press dough together into a flat disk.  Seal bag.  Refrigerate dough for 30 to 60 minutes.
  3. ON floured board, carefully roll dough to fit quiche pan 10″ in diameter by 2″ deep.  Carefully lift into pan, trimming dough, and rolling edge under to form a rim.  Flue the edge.
  4. Put a layer of foil over dough and fill to the top with either pie weights or dry pinto beans.  This prevents crust from puffing up and shrinking.
  5. Bake crust for 15 minutes in a preheated 400 degree oven.
  6. Remove beans and foil, prick crust bottom with foil several times, and bake 10 more minutes at 400 degrees.  The quiche crust is now ready for filling.  Reduce temperature of oven to 350 degrees.

Makes 1 quiche crust, 10″ diameter x 2″ deep.

Barefoot Contessa Blueberry Coffee Cake Muffins

Barefoot Contessa Blueberry Coffee Cake Muffins

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions:

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

**The only addition Hubby asked for was a sugar topping.  Not hard, just sprinkle sugar over the top before you bake.

Cinnamon Bun Madness!

OH you will SOOOOO thank me for this little piece of goodness!  There is a series of cookbooks from Canada that I was introduced to years ago, The Best of Bridge.  I adore them for good old comfort food recipes, along with a few easy family dinners and fun baked goods.

This particular recipe has become a FAVORITE staple for me at brunches…

TOTAL time saver and TOTAL crowd pleaser!

“Land of Nod” Cinnamon Buns:

INGREDIENTS:

20 Frozen Dough Rolls (1 package of Bridgford Rolls)
1 cup Brown sugar
1/4 cup vanilla instant pudding
1 Tbl cinnamon
1/2 – 3/4 cup melted butter

DIRECTIONS:

The night before (Did you catch that?  You do this BEFORE you go to bed!  Love it!) Grease a 10″ bundt pan.  In a separate bowl, combine brown sugar, pudding powder, and cinnamon.  Alternate adding frozen rolls and the sugar mixture to the bundt pan.  Pour melted butter over all and cover pan wit a clean damp cloth.  Leave out at room temperature overnight.

In the morning, preheat the oven to 350 degrees and bake for 25-30 minutes.  Let stand for 5 minutes and then turn out on a serving plate (I like to use a cake stand).  Serve with warm coffee and fresh strawberries!  YUMMMMMMM!!  And could it be any easier??!

So now we have the Chili Egg Puff, the HEAVENLY Blueberry Pancakes, add a little fresh fruit, breakfast meats are a must (don’t skimp, go for the thick cut maple bacon from the butcher at Bristal Farms.  If you don’t have a Bristal Farms where you live, then be sure you buy thick bacon if nothing else)!!! We like to add a little breakfast sausage too.  Fresh Orange Juice (the Naked OJ at Costco is AWESOME and sold by the gallon).  Definitely coffee with warm milk, you could even try spicing it up a bit with these easy DIY latte recipes…..And you are good to go!

Enjoy Christmas morning!

Count down to a whole lot of goodness for breakfast

With the holidays this week, and everyone super busy, and me short my right hand…I’ve decided to focus on the basics this week.  I’m thinking easy recipes, but we’ll see what each day inspires.  Right now I have Christmas morning brunch on the brain and thought I would share a few FAVORITES that ALWAYS get rave reviews!!  I make this egg dish for showers, brunches, holidays, you name it.  It is super easy, let’s you focus on other things while it bakes away on its own and EVERYONE loves it!! We will be making this for sure!

Sometimes life is good and gives us REALLY simple things, that are REALLY easy, and taste REALLY good!  This Chili Egg Puff is no exception.

Chili Egg Puff:

Serves 10-12 (or 1 if you’re not careful, someone may not want to share….)

10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
10 ozs cottage cheese
1 lb pepper jack cheese, grated
1/2 cup melted butter
2 x 4oz cans diced chilies.

Optional – can also add any kind of diced or crumbled breakfast meat, if you don’t serve on the side

Directions:

Preheat oven to 350 degrees

In a bowl, beat eggs and add next 6 ingredients – stir in the chilies

Bake in a 9″ x 13″ pan for 45 minutes.  Let set for 10 minutes. I like to serve with salsa.

Suggestion: Serve with breakfast meat, pastries and fruit.

And because I like a FULL brunch spread on Christmas morning, we will be making the heavenly blueberry pancakes too.  And not to be left out – the BEST bacon on earth….check back tomorrow to find out what it is along with the rest of our brunch menu….

And don’t forget to enter the Website Design Giveaway from Zee Studio….check it out here!

See ya tomorrow!!  Happy shopping and wrapping!

Blueberry Buttermilk Pancakes

Love, love, love these pancakes – no reason to make any other recipe!  See the post comments!

Pancakes

Blueberry Buttermilk Pancakes
Recipe courtesy The Cookworks

Prep Time:20 min
Cook Time:15 min
Level:Easy
Serves:4 to 6 servings

Ingredients
2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup
Directions:
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.