The next time you want French toast, try my recipe using cinnamon raisin bread! This is so good, easy and the family will want more.

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Serves 4-6 people

What you Need:

1 loaf Cinnamon Raisin Bread
4 eggs

1/2 cup milk

1 tsp cinnamon (if you like extra)

butter for skillet

How to Make it:

You will need a large skillet, just enough butter for each set of toast cooked per skillet

Take out 10 slices or more of bread(2-3 slices per person)

In a bowl wide enough to dip your bread slices in place eggs, milk and cinnamon, stir till mixed with a whisk.

Heat skillet up with a tablespoon of butter nice and hot, do not burn butter or overheat skillet.

Dip each slice of break in the mixture, turn each to fully coat with your egg mixture. Work quickly not to over soak bread slices or they will break apart.

Quickly place as many slices of bread that fit in your skillet, cook till just golden on both sides, flip once and place on serving dish. Serve with warm syrup

Homemade Easy and Quick Pancake Mix

 Pancakes really are fast and they’re just so comforting, everyone loves them.

This makes a great gift, add some syrup and maybe sprinkles, chocolate chips

add a bow put in a small gift bag with a tag for your Breakfast.

You can also make waffles with this recipe

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What you Need to make Pancake Mix

3 cups Flour: All purpose flour works best for fluffy pancakes

2 tbsp Baking Powder: This gives you fluffiness and puffs the pancakes up.

1/3 cup Sugar: A little bit of sweetness to add in the pancakes.

1 tsp Salt: Always needed for balance!

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How to Make Homemade Pancake Mix

Ever look at the ingredients in those box mixes? No idea what some of those ingredients are and are they good for your family? Right! Now you can know exactly what’s in your pancake mix!

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How to Make Pancakes with Homemade Pancake Mix

Now it’s time to use the mix for fluffy yummy pancakes. It is just two simple instructions to making the best pancakes at home.

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To make Pancakes Mix: In a medium bowl mix together 1 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.  Cook: Drop by ¼ cups in a heated buttered skillet on medium heat.

To make waffles:  In a medium bowl mix together 3/4 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.

Fill waffle maker slowly until it spreads to fill the waffle pan you use.

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What Can I Add in my Pancake Mix?

There are so many variations and fun ways to eat a pancake. From classic butter and syrup to adding in fruit or chocolate, these pancakes are amazingly delicious. Your family will be raving how good they are!

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Spices: This is the perfect base to add spices. When you add your mix to the wet ingredients add in cinnamon, vanilla, pumpkin spice, or other flavorings.

Mix ins: To your wet mix, add in mashed bananas, nuts, blueberries, chocolate chips, chia seeds, flax meal or protein powder for variations.

Flour: You can use whole wheat flour, unbleached flour or all purpose flour in this pre mix.

***

Tips and Storing Homemade Pancake Mix

Double: Feel free to double the mix or even triple it. I like to make lots of pancakes at once and freeze them for even quicker hot breakfasts in the morning.

Wait: When cooking your pancakes wait for those bubbles to form on top to ensure you don’t end up with gooey middles.

Butter: For extra richness, substitute melted butter for the oil. So yummy!

Don’t over mix: It’s important when you mix your wet with dry ingredients, you don’t over mix. It’s ok to have a few little lumps.

Storage: The shelf life of this homemade mix is about the same as any you’d find at the store. This should keep for 6-8 months in a cool dark place. Make sure your jar or container has a tight seal as well.

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

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Breakfast Casserole with Bacon and Hash Browns

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This breakfast casserole is a great way to have a special breakfast, can be prepared the night before, place the ingredients in a covered bowl  cooked bacon, some shredded cheese, onions all in containers, all you need to do is mix the eggs and milk up and place in your pie plate, with hash browns and it's ready to bake. Tastes extra good for breakfast, a lunch or even dinner.

serves 6-8 people

What you need:

5 eggs
1/2 cup milk
3 cups of frozen hash browns thawed
1/3 c. greens onion sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese divided
8 slices cooked bacon or 1 cup diced ham, divided

How to make it:

You will need a 9" pie plate, spray with Olive oil spray

Cook and crumble your bacon.

Stir together eggs and milk.

Combine the hash browns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.

Add one cup of the cheddar cheese.

Pour egg and milk mixture over hash brown mixture in a bowl and mix well.

Pour into a 9 inch pie plate.

Top with remaining 1/2 cup cheddar cheese and crumbled bacon.

Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve 

Nutrition

Calories: 500kcal

Blueberry Huckleberry Streusel Muffins

#huckleberry #blueberries #muffins

You can use blueberries or huckleberries for this recipe, I have huckleberries newly planted this year and so I used half and half, they are less sweet but in this recipe they turn out tasty. The streusel topping and pecans on top of each muffin makes these really good.

What you need:

1/2 cup sugar
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/4 cup butter, softened

STREUSEL 

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

@1/2 cup halved pecans

How to make them:

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Note: I use the extra large muffin pan, so this recipe then makes 6 big muffins. You can do either.

Omelettte (Omelet) Making

 Omelets are delicious and healthy too so it's been said the French created Omelettes. They have a long history.

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A French omelette starts out with beaten eggs in the pan (just like scrambled eggs). The pan is shaken constantly during cooking until the eggs just begin to set. When the eggs are cooked, the omelette is rolled and snugly folded to form an oval and finally turned out onto a plate with the seam side down.
It can be plain or filled, with or without cheese. (An omelette with fresh herbs are a famous standard French dish. An assortment of chopped herbs is stirred into the eggs before cooking; no cheese.)
American omelettes (or "omelets" as they are sometimes spelled) start out in the same way, but as the eggs cook, the edges are lifted from the sides of the pan with a spatula so the runny eggs can flow underneath.
When the eggs are nearly set, the filling is added and the omelette is folded in half rather than rolled.

How to Make an Omelette

The basics of making an omelette:

Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork.
Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
Add the eggs: Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
Fill the omelette: Add the filling—but don’t overstuff the omelette—when the eggs begin to set. Cook for a few more seconds
Fold and serve: Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.

Basic Omelette Recipe:

serves 1 omelet

Ingredients

2 large eggs
1 tablespoon unsalted butter
2 tablespoons grated cheese, any kind
3 to 4 cherry tomatoes or other vegetable chopped, cut in half and sprinkled lightly with salt
2 tablespoons chopped basil, parsley, or herb of your choice


Method

Prep the eggs:

In a bowl, beat the eggs with a fork.

Melt the butter:

In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette:

Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes

Fill the omelette:

Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette:

Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!

Ideas for Omelette Fillings

Here are a few delicious combinations:

Avocado and cheddar
Roasted potatoes and Gruyere
A little Parmesan, Mushrooms
Bacon and cheese, or bacon and potatoes without cheese, chives
Spinach and tomato, with or without feta
Goat cheese and herbs

Use your imagination and what appeals to you for the filling. There are all kinds of great combinations you can discover.

Strawberry French Toast

A divine French toast to start your day or for dessert, so delicious made with fresh strawberries and topped how you like

 INGREDIENTS:

1 cup sliced strawberries
1/2 tsp. lemon juice
1 Tsp sugar if desired

4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
3 eggs
Oil 
strawberry or maple syrup 

whipped cream

powdered sugar for dusting

white chocolate shavings or coconut

How to make it:

Slice strawberries and drizzle lemon juice  and sugar if desired, they taste great without any sugar on them, set aside.

Next mix milk, vanilla, baking powder, 3 eggs and stir to dip toast into. Drizzle a slight amount of oil onto griddle or skillet get hot, dip each slice of bread into mixture quickly and then place on griddle or skillet. Cook till golden on both sides, remove slices onto plates, layer with sliced strawberries then top with a slice of French toast and more strawberries. Top with whipped cream, a dusting of powdered sugar lightly and white chocolate or coconut shavings on top. Serve warm. Delicious

Cheesy Hashbrown Casserole

This Cheesy deliciousness tastes a lot like Cracker Barrel hash brown casserole only we think it's better and best of all it's made right at home. I topped it with bacon and chives which makes it even better.

What you need:
32 ounces frozen shredded hash browns defrosted
½ cup melted butter
1 10 ¼ ounce can of cream of chicken soup (or cream of cheddar)
1 pint sour cream
½ cup onion finely chopped
2 cups colby cheese grated
¼ teaspoon pepper\

Topping:

1 ½ cups potato chips, coarsely crushed

2 tablespoons butter or margarine, melted  

4 slices of bacon chopped(optional)

chopped chives 

How to Make Cheesy Hashbrown Casserole
One of the best things about hashbrown casserole is that it’s super quick to prepare (5 minutes). I literally cannot stop eating it; dinner, bedtime snack and then breakfast if there is any left!
Combine all ingredients in a bowl.
Spread into a 9×13 dish.
Top with cheese and bake. 

Nailed it!!
It’s that easy! 

Zucchini Bread or Muffins

★★★★★

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This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.

Ham and Cheese Frittata

Fix this quick easy tasty recipe for dinner or a fancy breakfast anytime. It's oh so good and you can use so many kinds of veggies, meats and cheeses. Try this and you'll be hooked. You can make the Marinated sun-dried tomatoes anytime and have on hand.

Serves: 4

Ingredients
For the Marinated Sun-Dried Tomatoes:
3 cups sun-dried cherry tomatoes
2 fat cloves garlic, sliced
1 teaspoon dried oregano
1 teaspoon fennel seeds
½ teaspoon dried orange peel
½ teaspoon dried lemon peel
1 cup spicy olive oil

For the Frittata:
10 eggs
Salt and pepper
1 cup chopped Colby or other cheese you like
A handful of flat-leaf parsley
4 tablespoons extra-virgin olive oil (EVOO)
1 small onion, chopped
4 cloves garlic, sliced or chopped
¾ cup roasted peppers or fresh peppers, chopped
1 ½ to 2 cup deli-sliced meats, such as ham, turkey, roast beef, chopped
1 to 1 ½ cups marinated sun-dried tomatoes, artichoke hearts and mushrooms

How to make it:
For the marinated sun-dried tomatoes, place sun-dried tomatoes in a small bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain, and return tomatoes to bowl. Add in remaining ingredients and mix to combine. Let mixture sit at room temperature for 30 minutes to an hour. Store in the refrigerator in a glass jar.

For the frittata, preheat oven to 375˚F.

Whisk up eggs, salt, pepper, cheese and parsley.

Heat a 12-inch skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add onions and soften a few minutes, add garlic and roasted or fresh peppers and toss a minute or 2 more. Stir in meat and cook until they begin to crisp up, about 2-3 minutes. Add marinated chopped vegetables and toss to heat through, a minute or so. Add eggs and stir to settle, transfer to oven and bake 20-25 minutes until firm. Cool 10 minutes to cut and serve with fresh veggies or a salad