Tater Tot Turkey Sausage Breakfast Casserole by The Cookin Cowgirl

This recipe looks so good! I will have to try it one weekend morning!

Tater Tot Turkey Sausage Breakfast Casserole

   What you need:

2 lb bag of tater tots, thawed

1 lb ground turkey sausage

1 yellow onion, diced

2 cups 2% cheddar cheese (or cheese blend), divided

4 large eggs

1 1/2 C skim milk

1 T hot sauce

Salt and pepper

Preheat oven to 375°. Lay thawed tater tots out on baking sheet and bake for 15 minutes to make sure the moisture is cooked out. Meanwhile, heat a large skillet over medium-high heat and cook the sausage and onion. Drain off fat and set aside. In a medium bowl, beat the eggs and add the milk, hot sauce, salt and pepper, and stir to combine.

Pour sausage and onion mixture in a 9X13 pan.

Layer 1 1/2 cups of the cheese over the sausage mixture.

Pour the egg and milk mixture over that.

Line the entire pan with the tater tots (every single one fit perfectly, it's like a sign or something that you should make this!)

Bake, uncovered, for 35 minutes. Pull out of the oven and top with remaining 1/2 cup of cheese, and bake for a remaining 5 minutes.

Remove from oven and cool slightly before serving.

Serves 8

Pumpkin Blender Pancakes by Persia Lou

These look so good for a Saturday morning!! Check them out!

Pumpkin Blender Pancakes

To see how to make these check out her tutorial at:

http://persialou.blogspot.com/2011/11/pumpkin-blender-pancakes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PersiaLou+%28Persia+Lou%29

Strawberry Jam by Matha Stewart

Tyler loves Strawberry jam, so I think I will make this for him!

Strawberry Jam

Ingredients

• 1 quart hulled strawberries
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice

Directions

1. In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Orange Marmalade by Martha Stewart

Tyler's dad loves orange marmalade, I think I will try and make some for when they come for Thanksgiving!

Orange Marmalade

What you need:

• 8 Seville oranges, 6 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
• 2 lemons, quartered, thinly sliced, and seeded
• 1 1/2 quarts cold water
• Sugar

Directions

1. Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
2. Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
3. Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)

Strawberry Butter by Martha Stewart

I have always wanted to make flavored butter for toast in the mornings-- this one looks so good!

Strawberry Butter

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup hulled and coarsely chopped fresh strawberries

Directions

1. Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
2. Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.

Spiced Carrot Muffins by Martha Stewart

I really wanted to bake some muffins this morning, so I think I will try these!

Spiced Carrot Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons pumpkin-pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups plain yogurt
• 4 tablespoons melted unsalted butter
• 1 large egg
• 2 cups peeled, shredded carrots (about 5 medium)

Directions

1. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Apple Fritter Muffins by Chasing Some Blue Sky (Pinterest)

Tyler loves apple fritter anything!! I will have to make these for him!

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar

2 tsp cinnamon

2 tbsp water

1/3 cup flour

For the Muffins:

2 large eggs

1/4 cup applesauce

1/4 cup canola oil

1 cup granulated sugar

1/3 cup brown sugar

1 tsp vanilla extract

2 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3 tsp cinnamon

1/2 tsp salt

1 cup buttermilk

For the Glaze:

2 tbsp butter melted

1 cup confectioners sugar

1 tsp vanilla

1 tbsp hot water

Directions:

1. Preheat oven to 400 degrees F. 
2. Line 14 muffin cups with muffin liners 
3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Blackberry Cheese Danish by Lauren's Latest

This would be yummy for a Sunday breakfast treat!

Blackberry Cheese Danish

Ingredients:

1 tube Pillsbury crescent rolls

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons all purpose flour

1 cup fresh blackberries

for the icing-

1/2 cup powdered sugar

2 tablespoons heavy cream

1/8 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Banana Bread by Simply Recipes

I have made this bread for Tyler now a couple times... it is really good and easy to make!

Banana Bread

Ingredients:

3 or 4 ripe bananas

1/3 c. melted butter

1 c. sugar

1 egg (beaten)

1 tsp. vanilla

1 tsp. baking soda

pinch of salt

1 1/2 c. all purpose flour

How to:

1. Preheat oven to 350 degrees

2. With a wooden spoon, mix butter, into mashed banana in a large bowl

3. Mix in sugar, egg and vanilla

4. Sprinkle baking soda and salt over mixture

5. Add flour and mix in

6. Pour into buttered loaf pan (4 by 8)

7. Bake for one hour!

8. Cool on rack

Enjoy! This is a great breakfast treat!

Zucchini Tomato Frittata by Martha Stewart

Another yummy zucchini recipe!!

Zucchini Tomato Frittata

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Coarse salt and freshly ground pepper
• 8 large eggs
• 1/4 cup milk
• 3/4 cup shredded shredded white cheddar
• 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions

1. Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
2. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
3. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Zucchini Spice Bread by Martha Stewart

I LOVE zucchini bread, muffins, pretty much anything with zucchini, so when I saw this recipe, I was super excited!

Zucchini Spice Bread

Ingredients

• Nonstick cooking spray
• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Buttermilk-Blueberry Breakfast Cake by Alexandra's Kitchen

Great breakfast coffee cake recipe!

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup + 1 T. sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 10 minutes before serving.

Cinnamon Roll Pancakes by Recipe Girl

One last breakfast recipe for you! These look so good!

Cinnamon Roll Pancakes

What you need:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

What to do:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Blueberry French Toast by Chef in Training

Are you seeing a common theme here?!! I love these ideas for French Toast, especially this one with blueberries!

Blueberry French Toast

What you need:

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well.  I prefer Texas Toast.)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

What you do:

1.  Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Enjoy!