Waiting For Spring...

Breakfast Cupcakes

Baked Sweet and Sour Chicken

Mint M&M and Oreo Cookies

Though Fall and Winter are my favorite seasons, I must tell you I am ready for Spring! I am tired of freezing fingers and a chilly nose, not to mention the constant drip of that cold little nose. As I wait for Spring and it's official first day, March 20th, I thought I'd share with you a few new recipes I found on the internet that look especially delicious! 

I am excited to try some of these this weekend...and I encourage you to do the same, if you find yourself in a recipe rut carried over from the cold Winter months.

Visit Annie's Recipes to find recipes for any occasion! 

Connect with me here where I share other inspiring food blogger recipes: Facebook, Twitter, & Pinterest.

What's your favorite new recipe? Share it with me in the comments!

I Love Crepes!

Nutella Strawberry Crepes

My family thinks I have gone crazy, cray-cray, off the deep end...you get the idea. I am obsessed with crepes. I love them. I would eat them for every meal if I could get away with it. And I figured if I love them this much, surely someone else out there in the interwebs must love them too! 

Since I can't get my husband to discuss crepe with me, you are the beneficiary of my two new favorite crepe recipes! First, the Nutella Strawberry Crepes - a true gem in my book. Seriously, what's not to love here? Nutella - yum! Strawberries - yum! Wrap them in a tidy little pancake and voila - mouth made happy! Also, I can substitute just about any fruit in for strawberries if they are not in season here in Idaho, or if my boys demand something else. They are big fans of blueberries and apples too.

Spinach Bacon Crepes

This next crepe makes my mouth water and is very different from the more dessert-ish crepe above. (Yes, I just made up that word, dessert-ish. It's fun though right?) The Spinach Bacon Crepes are possible the most delightful breakfast or brunch meal possible. And my husband will eat them. (He thought crepes were sissy-food, until meeting this one.) Without the mushrooms. But still. He will eat these crepes when he won't eat any other kind. There you have it. Husband approved crepes.

What's your favorite crepe or pancake recipe? I'd love to hear from you in the comments!

Visit Annie's Recipes to find recipes to enjoy for any occasion! 

Connect with me here... 

Facebook  
Twitter
Pinterest

...where I share other inspiring food blogger recipes!

5 Breakfasts To Dish Up!

In honor of "All American Breakfast Month" I thought it would be fun to share some tasty breakfast recipes with you. We've got French toast, quiche and crepes for the French foodies and some eggs and casserole for the rest of us!

Quiche With a Kick

Pear Crepes with Cinnamon Drizzle

Italian Style Scrambled Eggs

Raisin Bread French Toast

Good Morning Egg Casserole

However you prefer your breakfast be sure to celebrate All American Breakfast Month in style. Connect with us on Facebook to share your favorite go-to breakfast or visit Annie's Recipes for more free breakfast ideas.

Back To School Breakfast Ideas!

Are you ready to send your crew back to school? I know I am! My sons miss their friends and yes, even teachers. And I miss my morning coffee meditation! Back to school also brings a different tone and style for breakfast as opposed to laid back, casual summer time breakfasts. But don't stress! Even though your little learners need extra fuel to keep those brains and bodies moving through their morning, don't panic! I've got you covered with these unique breakfast recipes!

Bagel Scramble Sandwich

Blueberry Breakfast Cake

Breakfast Pizza

Italian Style Scrambled Eggs

Yes, back to school time is upon us! However you do back to school breakfast at your house, connect with us on Facebook and share your favorite breakfast recipe or ideas. Visit Annie's Recipes for tons more fun, free breakfast food recipes and enjoy!

Waiting (Im)Patiently For Spring!

Blueberry Breakfast Cake

While you wait for Spring to get here, why not use up some of those winter stores (frozen berries anyone?) and create something scrumptious for breakfast! Try our Blueberry Breakfast Cake to start with.

Taffy Apple Salad

Think unique and you won't go wrong with our Taffy Apple Salad.  Serve this up at your next lunch or take it to an office potluck.  It will help "Bring on Spring!"

Easy Chicken Tacos

And in honor of Spring's arrival (even if it's a bit dreary and drizzly) try our EASY Chicken Tacos for dinner this week.  They include fresh ingredients (think Spring!) and are always a crowd-pleaser!

Don't forget to enter our FREE monthly giveaway!  You could winter a Batter Bowl with Dispense from KidSmartLiving.com!

Chocolate Nut Loaf

Today's recipe is...

Chocolate Nut Loaf

1 cup shortening
1 3/4 cups sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon salt
1 tsp soda
3 (1 oz.) squares chocolate
1 cup buttermilk or sour milk
1 cup chopped nuts
1 teaspoon vanilla

Cream shortening add sugar gradually
Beat until fluffly
Add well-beaten eggs and beat again.
Melt chocolate over water and allow to cool.
Sift flour; mease and add salt and soda. Sift again
Beat thoroughly after each addition.
Add melted chocolate and chopped nuts
Blend into mixture
Pour into a large, greased loaf pan 5x9x4 inches
Bake at 350 for 1 hour
A very moist cake.

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Milk Toast

Today's recipe is...

Milk Toast

2 cups milk
4 slices of bread, toasted and buttered

(see below for variations)

heat milk in a small saucepan just until bubbles form around the edge of the pan. Remove from heat and let cool slightly.

Place a toast slice in a soup plate/bowl. Pour 1/2 cup warm milk over each toast slice.

Variations:
Cinnamon Sugar Milk Toast: Combine 1/4 cup sugar with 1/2 tsp cinnamon and mix well. Sprinkle toast slices with cinnamon sugar before adding milk.

Banana Milk Toast: Arrange a few banana slices over each toast slice before adding milk.

Coconut Honey Milk Toast: Spread one side of each toast slice with honey, sprinkle with flaked coconut. Place toast under broiler (6" from heat) for about 2 minutes or until coconut is golden. Place in bowl and add milk.

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Chocolate Raspberry Muffins

Today's recipe is...

Chocolate Raspberry Muffins

15 oz can raspberries in syrup
2 cups self-raising flour
1/2 cup sugar
1/2 cup Chocolate Chips
1 lightly beaten egg
2 ozs melted butter
3/4 cup buttermilk

Preheat oven to 375 degrees F and prepare pans. Pour undrained raspberries into a pan, bring to boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool. Combine the sifted flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans and bake for about 15 minutes or until cooked. Makes 12 muffins.

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Marmalade Muffins

Today's recipe is...

Marmalade Muffins

Wet Mix
peel of 1 grapefruit and 1 orange
1-1/2 cups buttermilk
1 cup sugar
1 tsp salt
1/2 cup butter or margarine

Dry Mix
1-3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda

Preheata oven to 375 degrees F, prepare pans. Cut complete fruit skins into blender, add buttermilk and grind fine. Add sugar, salt and butter and blend. Stir dry mix ingredients together and pour wet mix over, stirring just to moisten. Bake for 20 mins or until done. Makes 12 muffins. Note: These are a really piquant muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in melted butter and white sugar.

Makes 3 dozen cookies.

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Bran Muffins

Today's recipe is...

Bran Muffins

1 egg beaten
1-1/2 c. milk
3 T. oil
3 t. baking powder
3 t. soda
2 t. molasses
1 c. raisins
1 1/2 c. bran
1 c. whole wheat flour
1 t. salt
1/2 c. brown sugar
1/4 c. honey

Mix egg, milk, oil and molasses. Add bran and let set 5 minutes. Sift rest of ingredients into first mixture and add raisins. Fill paper lined muffin cups 1/2 full. Bake at 375 degrees for 20 minutes.

Makes 12 muffins.

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Blueberry Coffee Cake

Today's recipe is...

Blueberry Coffee Cake

1/4 c. graham cracker crumbs
2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. butter or margarine, softened
1 c. milk
1 egg
2 c. fresh or frozen (defrosted & drained) blueberries
Lemon Glaze (below)

LEMON GLAZE
1 c. powdered sugar
1/4 tsp. grated lemon peel
1 tbsp. lemon juice

1. Generously grease a 12-cup bundt cake dish (microwave safe); coat with graham cracker crumbs.

2. Beat remaining ingredients in large bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2 of batter in prepared pan. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high, rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched, 12 to 14 minutes. Let cool on heat proof surface 10 minutes (do not use rack).

3. Invert coffee cake onto serving plate. Drizzle with lemon glaze if desired. Mix powdered sugar, lemon peel and lemon juice until smooth. Add a few drops additional lemon juice if necessary, until glaze is of desired consistency.

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Cottage Cheese Pancakes

Today's recipe is...

Cottage Cheese Pancakes

1 cup cottage cheese
1/4 cup sour cream or yogurt
2 eggs
1 tablespoon melted butter or margarine
1/2 cup four
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Combination of 1/2 oil and 1/2 butter for frying

Combine all ingredients and mix well and until smooth in a blender. Melt about 2 tablespoons butter and 2 tablespoons oil in large skillet. When bubbling, drop cheese mixture from large spoon into skillet. Brown on medium heat on both sides unitl golden brown. Repeat with remaining cheese mixture, adding more butter and oil as necessary.

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Chocolate Buttermilk Pancakes

Today's recipe is...

Chocolate Buttermilk Pancakes

3 eggs
1 cup flour
1/3 teaspoon salt
1 teaspoon brown sugar
3 teaspoons white sugar
3 teaspoons baking powder
1 1/3 cup buttermilk
2 tablespoons melted butter
3 tablespoons cocoa

Sift dry ingredients together; beat eggs until fluffy; add dry ingredients (including cocoa) and beat until almost smooth. Stir in milk and butter. Beat only until mixture is smooth and free of lumps. Bake at 375 degrees until done.

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Italian Style Scrambled Eggs

Today's recipe is...

Italian Style Scrambled Eggs

8 eggs
1/4 tsp salt
dash pepper
3/4 tsp dried basil leaves
1/4 cup light cream
3/4 cup grated sharp cheddar
2 tbsp butter
3 tomato slices
3 green pepper rings
8 slices crisp cooked bacon

Beat eggs, salt, pepper, basil and cream in a medium bowl. Stir in the cheese. Heat butter in medium skillet over low heat. Pour in egg mixture. As the eggs start to set at the bottom, gently lift the cooked portion with a spatula and letting uncooked portion flow to the bottom of the pan. Eggs should be slightly soft and cheese melted. Cook until set. Turn eggs onto serving platter and top with tomato slices. Cover tomato slices with pepper rings and then break the bacon strips in half and place in criss cross pattern over top of green peppers.

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Baked Caramel French Toast

Today's recipe is...

Baked Caramel French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoon light corn syrup
12 slices sandwich bread
6 eggs, beaten
1 1/2 cup milk
1 teaspoon. vanilla extract
1/4 teaspoon salt

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13 x 9 x 2 inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Bake, uncovered, at 350 degrees for 40-45 minutes or until lightly browned. Serve immediately.

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Breadcrumb Pancakes

Today's recipe is...

Breadcrumb Pancakes

1 tablespoon margarine
1 1/2 cup buttermilk
1 cup dry bread crumbs
2 eggs
1/2 cup flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup blueberries

Melt margarine, add to milk and pour over crumbs. Add well beaten eggs and dry ingredients sifted together. Mix well. Add blueberries. Drop by tablespoonfuls full on hot greased griddle. Small pancakes are easier to manage.

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Peanut-banana Smoothie

Today's recipe is...

Peanut-banana Smoothie

2 lg. ripe bananas, peeled, sliced, frozen
2 c. milk
1/4 c. creamy peanut butter
2 tbsp. sugar
1 tsp. imitation banana extract

Place all ingredients in blender. Blend until smooth. Pour into tall glasses and serve immediately. 2 servings.

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Italian Style Scrambled Eggs

Today's recipe is...

Italian Style Scrambled Eggs

8 eggs
1/4 tsp salt
dash pepper
3/4 tsp dried basil leaves
1/4 cup light cream
3/4 cup grated sharp cheddar
2 tbsp butter
3 tomato slices
3 green pepper rings
8 slices crisp cooked bacon

Beat eggs, salt, pepper, basil and cream in a medium bowl. Stir in the cheese. Heat butter in medium skillet over low heat. Pour in egg mixture. As the eggs start to set at the bottom, gently lift the cooked portion with a spatula and letting uncooked portion flow to the bottom of the pan. Eggs should be slightly soft and cheese melted. Cook until set. Turn eggs onto serving platter and top with tomato slices. Cover tomato slices with pepper rings and then break the bacon strips in half and place in criss cross pattern over top of green peppers.

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Bisquick Banana Bread with Vanilla Glaze

Today's recipe is...

Bisquick Banana Bread with Vanilla Glaze

3 medium bananas, with speckled skins
1 egg
1/2 cup buttermilk
1 teaspoon nutmeg
1 tbsp. bottled grated orange peel
1/2 cup Bisquick
1 yellow cake mix

Slice bananas very thinly into 2 quart mixing bowl. Use a wire whisk to break up slices of bananas into bits without really mashing them. Stir in remaining ingredients as listed, switching to mixing spoon when you add Bisquick and the cake mix (dry from the box, by the way). Make sure every particle is dissolved, but don't over beat or bread will be heavy. Turn batter into a Pam sprayed 8 1/2 inch Pyrex loaf pan. Bake at 325 degrees for 65 minutes or until done. Cool in pan on wire rack 15 minutes. Drizzle top of loaf with a thin Vanilla Glaze.

Vanilla Glaze
Beat together until smooth: 1 teaspoon vanilla 10 tablespoons powdered sugar Spread over warm bread. Cool 1 hour longer before wrapping in plastic and chill bread 4 hours, before slicing.

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Sunflower Seed Pancakes

Today's recipe is...

Sunflower Seed Pancakes

1 cup whole cornmeal
1/4 teaspoon salt
1 cup boiling water
1 egg, lightly beaten
1 cup milk
Vegetable oil or melted margarine
1/2 cup whole wheat flour
1 teaspoon baking powder
4 cups sesame seed

Combine cornmeal and salt in mixing bowl. Pour boiling water into the bowl; stir cornmeal saturated. Set aside. Combine egg, milk and 3 tablespoons oil; add to cornmeal mixture. Mix flour and baking powder together; add to cornmeal mixture. Have griddle or skillet hot and lightly coat with oil. Bake pancakes, sprinkling with sesame seed before flipping to cook on second side. Makes 12 (5-inch) pancakes

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