Monday, August 3, 2015

Easy Colorful Powdered Donuts

I don't think this counts as an actual recipe but it is fun to make and the kids LOVED them.


1 box of mini powdered donuts
A few cans of Wilton Color Mist food dye spray


On a covered surface place one donut at a time.  Hold spray can about 6 inches away from the donut and lightly spray the surface until you get the desired color and coverage.  You can spray the donuts all one solid color or have some fun with it and give them a tie dyed effect by spraying a few colors on each donut.   These donuts are a great addition to a color themed party.  You can buy this spray in many different colors so have fun!

Saturday, April 25, 2015

French Toast Casserole Muffins

It's a super chilly spring morning today and I wanted to make something quick and easy for breakfast that the kids can grab and go to my son's soccer game.  These little muffins are super moist, sweet and yummy and they are just as good without syrup as they are with.  What a perfect breakfast treat.  I'm packing up a bunch of these to take to the game for any other parents who would like a sweet bite with their coffee as we freeze together on the soccer field.


12 small rolls like hamburger rolls or 18 slices of bread torn into small pieces
9 eggs
3 tablespoons brown sugar (plus a little extra for sprinkling)
3 tablespoons white sugar
1 1/4 cup of milk
2 teaspoons of vanilla
2 tablespoons cinnamon
pinch of salt


Preheat oven to 350 degrees F.  Grease 2 muffin tins (24 muffins in all) generously with non-stick cooking spray.  In a large bowl beat the eggs until fluffy.  Add the sugars, milk, vanilla, cinnamon and salt and mix together until well combined.  Add the torn bread pieces into the egg mixture and stir until coated well.  Let the mixture stand so the bread can soak up all the egg mixture, about 3 minutes.   Spoon french toast mixture into greased muffin tins filling each cup up at least 1/2 full up to 3/4 full.   Sprinkle the tops of each muffin with some brown sugar.  Bake muffins for 25 minutes until golden brown.  Drizzle with maple syrup and serve hot.

**This is not a like a cake muffin but rather like a super moist french toast casserole in muffin form.

Sunday, March 29, 2015

Spicy Chicken Sausage and Veggie Quiche "crustless"

Great for those of you who are trying to cut out carbs. This crustless quiche is jam packed with delicious flavorful veggies and a yummy spicy chicken sausage.  You won't even miss the crust when you have this.  Great for breakfast, brunch, lunch or even a light dinner.


5 links of spicy chicken sausage(I used the jalapeño chicken sausage from Trader Joes) you may substitute any sausage that you prefer.
1 package of frozen chopped spinach, defrosted and drained well
1 yellow squash, sliced
1 zucchini, sliced
6 eggs (or 8 egg whites)
1 1/2 cups of shredded cheddar cheese


Preheat oven to 350 degrees F.  Grease a 13x9 casserole dish with non-stick cooking spray.  In a large  saucepan add about a tablespoon of olive oil and brown sausage links.  Once sausage is browned on all sides remove from pan, slice and set aside.  Add another tablespoon of olive oil to the hot saucepan and add in the yellow squash and zucchini slices and sauté on medium heat until slightly soft.  Next add the drained, chopped spinach to the pan and warm through.  Add back in the sliced sausage and cook contents for an additional 3 minutes.  Turn off heat and set pan aside to cool.  In a large bowl add in your eggs (or egg whites) and beat until frothy.  To the egg mixture add the cooled sausage and veggies and mix well.  Lastly, add in the shredded cheese and mix.  Pour quiche mixture into the prepared casserole dish and place in preheated oven for 40-45 minutes.  Quiche is done when lightly browned on top and firm to the touch in the center of quiche.   Slice into squares and serve hot.

Monday, March 23, 2015

Slow Cooker Stell Cut Oatmeal - Oatmeal Party Bar

When we have family get togethers it's usually early so we typically serve Brunch.  It seems though we ALWAYS serve the same things over and over again.  Bagels, lox, salads, french toast casserole etc.  So this time when I had my entire family over for Brunch to celebrate my daughter's 12th birthday I decided to add a new item - Oatmeal.  I know many family members like oatmeal including many of the kids but I  also know that everyone likes to eat oatmeal flavored their own way.   For example, my kids love brown sugar and maple syrup in their oatmeal but my Mom always flavors hers with a little salt and prefers it more savory.   So I set up a "bar" of flavoring ingredients which was also a great way to make use of the case of mason jars I just bought at target.   I made a double portion of slow cooker steel cut oatmeal (recipe below) and set up mason jars filled with different ingredients.  Brown sugar, coconut, nuts, maple syrup, dried fruit, cinnamon -  just to name a few.  I also had a jar with fresh blueberries (not shown).  The options are endless! This was a fun  addition to our family brunch menu.  The kids really loved making their own oatmeal as did the adults.  


1 cup Steel Cut oats (not the quick cook)- Also known as Irish Oats.
1 1/2 cups low fat milk or Almond Milk
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla

In a slow cooker add all ingredients and stir.  Set your slow cooker to the low and let cook for 3 hours.  Check oatmeal after 3 hours and give it a stir and a taste.  Oatmeal should be thick but spoonable.  When tasted it should have a lot of texture but be soft not be crunchy.   If you feel your oatmeal is too thick add a splash a milk and give it a good stir.  If you feel it's too runny let it cook for another 30 minutes and check again.  Every slow cooker is different so you will have to play around with your recipe to see how long it will take for you.  If you want to cook it longer you can also set your slow cooker to warm intend of low and let it go for 4-5 hours before checking.  

Wednesday, February 11, 2015

Perfect Thin Pancakes

If you like pancakes that are thicker than a crepe but thinner than the usual pancake then this is the recipe for you.  This super simple recipe takes just a minute to whip up and is super delicious.  They  are thin and buttery with crispy edges, totally irresistible.  Serve with warm maple syrup, powdered sugar or plain straight out of the skillet.  I promise you will LOVE these for anytime of the day or night.


2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon baking powder
3/4 cup flour
1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon salt (optional)
additional butter for cooking


In a medium bowl beat together the eggs, milk vanilla and melted butter.  Next add in flour, baking powder, sugar and salt and whisk until smooth.   Place a teaspoon of butter in a non stick skillet or on a griddle pan and spread out evenly.   Add about 1/4 cup of batter to the hot, buttered skillet.  When batter begins to set around the edges, carefully flip pancake using a large spatula.  Cook other side of pancake until golden brown and pancake is cooked all the way through.   Add another teaspoon of margarine to hot skillet in-between cooking each pancake, this will ensure a delicious crispy edge on each pancake.  Transfer pancakes to a serving tray and enjoy!  Serve with warm maple syrup or powdered sugar.

Saturday, January 17, 2015

Coconut Yogurt Cream Pie

I love greek yogurt!  I recently bought Chobani coconut yogurt thinking it was vanilla and wow what a happy mistake, I love coconut and this yogurt is really delicious.  I have been eating this Chobani coconut greek yogurt almost every morning with fresh blueberries.  

I was really excited to make this pie and incorporate this yummy coconut yogurt.  This recipe is super easy and quick and delicious.  It's a really light and airy pie and you can definitely make it low fat by swapping out the reduced fat version of 4 ingredients which is what I did.


2 containers Chobani coconut greek yogurt
1-8oz block of light cream cheese, softened
1 tub of light cool whip whipped topping, thawed
1/4 cup granulated sugar
1 cup of flaked sweetened coconut, toasted
1 reduced fat graham cracker pie crust


Toast coconut on a cookie sheet in a 350 F. degree oven until golden brown about  10 minutes.  Check often to make sure it doesn't burn.  Remove from oven and let cool.

In a large bowl using a hand mixer beat together cream cheese and coconut yogurt.  Add sugar and beat until full incorporated and smooth.   Using a rubber spatula fold in the entire tub of cool whip to the yogurt mixture until it is light and fluffy.  Poor coconut yogurt cream mixture into prepared pie crust.  Cover and refrigerate for at least 30 minutes up to overnight.  Right before serving sprinkle toasted coconut all over the top of the pie.  Slice, serve and ENJOY!!

Sunday, December 28, 2014

Mini Date and Walnut Cakes

These are the easiest little yummy desserts.  There are only 4 ingredients and you just mix everything together and bake in a mini muffin pan, you just can't screw these up.  The outcome are these little crispy, chewy, nutty, "cakes" Be careful, these are really delicious and before you know it you've eaten 12 all by yourself.  Save some for the rest of your family :)


3 eggs beaten
1/2 cup dark brown sugar packed
1 cup chopped dates (you can buy dates already chopped in a box at the grocery store, so easy!
1 cup chopped walnuts


Preheat oven to 350 degrees F. Mix all ingredients together and spoon into a well greased mini muffin pan.  Fill each almost to the top of the pan. Bake for 20 minutes or until cakes are golden brown.

**Do not line the tins with paper liners before baking.  It's best to heavily grease the mini muffin tins and bake directly in the greased tins.  Then pop out the cakes and put each one into a liner and top with half a candied cherry.

Makes 24 mini cakes