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Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

10 slices white sandwich bread, crusts removed

10 fully cooked breakfast sausage links

3 large eggs

½ C. milk

3 T. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

Maple syrup, for serving (optional)

Powdered sugar, for serving (optional)

 

Use a rolling pin to flatten out bread slices. Place a sausage link on the end of one slice of flattened bread and roll up tightly; repeat with remaining bread and sausage. In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Dip sausage roll-ups into the egg mixture, making sure to coat all sides. Cook on a preheated griddle or skillet, flipping frequently, until evenly browned on all sides. Serve warm with syrup and powdered sugar if desired.

 

To freeze: wrap each roll-up tightly in plastic wrap or in a plastic baggie, squeezing out as much air as possible.

 

To reheat: Remove plastic wrap and roll the sausage roll-up in a paper towel. Microwave for 30 seconds, turn, microwave for an additional 30 seconds or until heated through.

Classic Icebox Cake

Classic Icebox Cake

Classic Icebox Cake

3 C. heavy cream

4 T. sugar

1 T. vanilla extract

2 (9-ounce) packages Nabisco’s chocolate wafer cookies

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft to medium peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.  Spread with 1/2 C. whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet.  Sauté waffles on each side until crispy, about 3-5 minutes.  After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt.  Repeat with second waffle.  Once bottom side is also crispy, remove to plate.  In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside.  Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan.  Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (See Kelly’s Note)

1 large egg

Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.  Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Salt and Pepper

¼ C. Flour

1 Chicken Breast Fillet, about ¼ lb., cut into 6 strips

1 small Egg, lightly beaten

1 2/3 C. Cornflakes, crushed with rolling pin

2 T. Vegetable Oil

 

Lightly season the flour and put into a plastic bag.  Add chicken pieces and shake until coated.  Dip the chicken fingers in beaten egg, and then roll in corn flakes.  Heat oil in frying pan, add chicken and sauté for about 6 minutes on each side, until crunchy on the outside and cooked through.

 

 

From First Meals

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

1 1/2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
7 tablespoons unsalted butter, melted and cooled, divided
1 cup shredded sharp cheddar cheese
8 ounces thick-cut deli ham (1/2-inch thick), diced
3 tablespoons finely chopped chives, divided
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives. Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter. Bake until the tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. RECIPE NOTES: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.

Frosty Citrus Party Punch

Frosty Citrus Party Punch

Frosty Citrus Party Punch

2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed

3 cups cold water

2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled

½ pint lime or lemon sherbet (1 cup), softened

 

Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

 

Flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

2 C. homemade or store-bought pizza sauce

6 oz. thinly sliced pepperoni

6 oz. shredded mozzarella cheese

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

 

Bite Size Bees

Bite Size Bees

Bite Size Bees

1/2 C. creamy peanut butter
2 T. butter or margarine, softened
1/2 C. confectioner’s sugar
3/4 C. graham cracker crumbs (about 12 squares)
1 square (1 ounce) semisweet chocolate (or just use store bought icing)
1/3 C. sliced almonds, toasted
paper plates

Cream the peanut butter, butter, and sugar until smooth. Add the graham cracker crumbs and mix well. Chill dough.  Shape into 1” ovals. Place the chocolate in a small microwave-safe bowl; microwave on high for one minute or until melted. Transfer the melted chocolate to a resealable plastic bag; cut a small hole in one corner of the bag. Make stripes on bee bodies.  Add almonds for wings and poke a hole with toothpick for eyes.

THE Teething Cookie

THE Teething Cookie

THE Teething Cookie

 

1 Egg Yolk, beaten

2 T. Vegetable Oil

2 T. Blackstrap Molasses

1 tsp. Vanilla

1 T. Rice/Soy Milk

3/4 C. Whole Wheat Flour plus 1 T. for rolling

1 T. Soy Flour

1 T. Wheat Germ

 

Preheat oven to 350 degrees. In a Food Processor or bowl put all liquid ingredients. Blend. Combine the dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough. Sprinkle whole wheat flour on a clean surface and roll into a square. With a knife, cut into 1 1/2 inch logs. Place the logs on a parchment or silpat lined cookie sheet. Bake for 10 minutes. Cool on the sheet or transfer to a wire rack. Serve.

Baked Cheese Bites

Baked Cheese Bites

Baked Cheese Bites

2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet. In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling. Place the slices onto the prepared cookie sheet, 1 inch apart. Bake for 20 to 25 minutes until the bottoms of the coins are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

Pizza Waffles

Pizza Waffles

Pizza Waffles

1 package crescent rolls (8 pieces)
1 1/3 C. mozzarella cheese
pepperoni (or your favorite pizza toppings)
pizza sauce for dipping

Preheat waffle iron and spray with cooking spray. Unroll crescent rolls. You will have 8 triangles. Pinch seams to connect 2 triangles so you form 4 rectangles. Place 1/3 C. mozzarella cheese and pepperoni in each rectangle. Fold over and pinch to seal all sides. Repeat with remaining sections. Place each piece of dough on the preheated waffle iron. Close and cook 5 minutes or until browned. Serve warm with pizza sauce for dipping.

Fishy Bento Lunch

Fishy Bento Lunch

2 Pieces of Bread
Tuna
3 Carrots
1 Pretzel Rod
1 Twizzler String
Gold Fish Crackers
Blue Jell-O
1 Clementine
Heart Sprinkles (optional)

(This is never going to stay like this if you were really packing a lunch.  You need filler for the sandwich side, and that yellow?  Yikes, what a mess.  Easy lunchboxes aren’t leak proof.  I have several small boxes of different types to fit into the various wells of our multitudinous lunch boxes.   And I would probably exchange the crackers for little fish cut from carrots; I have a cutter for that.  It’s way carb / sugar heavy)

Yogurt Grahams

Yogurt Grahams

1 graham cracker (large rectangle)
2 tsp. low-fat fruit-flavored yogurt

Break graham cracker in half. Spread yogurt on one half and top with the other. Wrap in plastic wrap and freeze.

Honey Mustard Minion Dip

Honey Mustard Minion Dip

1/2 C. Mayonnaise
2 tsp. Spicy Mustard
2 tsp. Honey
1/2 tsp. Garlic Powder
3 tsp. Vinegar
2 Black Olives
1 Cracker
1 tsp. Mayonnaise (To make the eye)

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks

4 thick slices white Texas Toast bread (stale bread is best)
1½ T. butter
2 eggs
¼ C. milk
Salt
¼ C. sugar
½ tsp. cinnamon powder

Remove the crust and cut the bread into 4 sticks. Using a large bowl, mix the milk and eggs + a pinch of salt. Set aside. In another flat bowl, mix sugar and cinnamon. Cut the butter half and heat it up over medium heat. Quickly, roll the bread sticks into the egg mixture – make sure to shake off the excess and place in a pan. Turn each side until golden brown. Once done, transfer immediately in the cinnamon sugar mixture and roll to coat. This way, the mixture sticks easily when the bread is hot. Melt remaining batter and cook the remaining French toast sticks. Serve immediately and garnish with any syrup.

Owl Lunch

Owl Lunch

1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)

Whole Wheat Walrus Waffles

Whole Wheat Walrus Waffles

2 lg. Eggs
1 ¾ C. Milk
¼ C. Oil (or melted butter)
2 tsp. Honey
1 tsp. ground Cinnamon
¼ tsp. Baking Soda
1 ½ C. Whole Wheat Flour
1 tsp. Baking Powder
1/8 tsp. Salt
Cooking Spray or Butter
2 pieces Cooked Turkey Bacon
1 Banana
3 Blueberries

Preheat waffle iron. In large bowl whisk together the eggs, milk, oil, honey, cinnamon and baking powder until well combined. Add in flour, baking powder, and salt and whisk just until large lumps disappear. Spray or butter your waffle iron and griddle to the directions of your waffle iron manufacturer. Keep warm under foil until all are cooked. To decorate a waffle, cut two slices from a banana for eyes. Add blueberries for pupils, and a blueberry for a nose. Cut the rest of the banana in half and place to resemble tusks. Finally, lay the bacon over the bananas to make a moustache.

Chicken & Egg Breakfast

Chicken & Egg Breakfast

Chicken Pancakes

Pancake Mix (or favorite homemade recipe)
1 Strawberry
1 Hard Boiled Egg
1 Piece of Turkey Bacon
1 Orange Slice
Granola
1 Chocolate Chip

Start out by pouring your pancake mix in a pan on low heat making a large pancake. Cut around the edges in the shape of a chicken. Cut out the tail & wing from the scraps using kitchen scissors. We cut slices from 1 strawberry for the top. We used an orange slice from the beak. We cut a piece of turkey bacon for the feet and waddle & a chocolate chip for the eye. We place granola at the bottom & then placed the hard boiled egg on top.

Chewy Chocolate Chip Granola Bars

Chewy Chocolate Chip Granola Bars

6 T. unsalted butter
1/3 C. dark brown sugar
1/4 C. plus 2 T. honey
1-1/2 tsp. vanilla extract
Heaping 1/8 tsp. salt
2 C. quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 C. crispy rice cereal, such as Rice Krispies
1/2 C. sliced almonds
1/4 C. flax meal or wheat germ
1/3 C. mini chocolate chips (or to taste)

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 – 2 hours to cool. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll stick together and fall apart. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Breakfast Chex Mix

Breakfast Chex Mix

2 C. wheat chex
2 C. rice chex
2 C. bran chex
2 C. o’s cereal
1 C. slivered almonds
5 T. butter
1/3 C. honey
2 C. dried bananas, blueberries, cherries, raisins

Preheat oven to 300 degrees. Place all the cereals and nuts in a large bowl. Toss to combine. Place the butter in a 13 x 9 inch pan and melt in the oven. Once the butter has melted, add the honey to the butter and whisk together. Pour the cereals into the butter/honey mixture and stir to combine. Bake uncovered for 30 minutes. Remove from the oven and let cool. Add the dried fruit to the cereal mixture and toss to combine. Serve