Category Archives: Breakfast

Cinnamon Rolls

I haven’t been cooking much lately, since I’m trying to empty out my freezer, but I decided to make cinnamon rolls for dinner tonight.

Here’s what I did:
I took 3 cups of Bisquick, 3/4 cup of milk, and 1 egg and mixed them together.  After they were all mixed together well, it didn’t really look like a good batter, but I turned it out on a Bisquick-dusted counter and kneaded it about 10 times to get it all stretchy.

Before you start kneading it, I would highly suggest to coat your hand in butter.  Remember my doughnut post and the problems I had with the batter sticking to me? Trust me when I suggest something to prevent getting dough ALL over! 🙂  Make sure dust the countertop with plenty of Bisquick too.

Next, roll the dough out to about a 9×13 square. I don’t currently have a rolling pin, so I covered a can of spaghetti sauce with foil and used that to help me out.

After you get it rolled out, coat the dough with about 2 tablespoons of melted or softened butter (I used melted because it’s more fun!).  Then, sprinkle about 1/4 cup of sugar and 2 tablespoons of cinnamon on it.  I didn’t really measure out my cinnamon because Keith loves cinnamon on everything, but I think a good amount would be about 2 tablespoons.  You can use as much butter, sugar, or cinnamon you want to–I think next time I’ll use more of each because I think cinnamon rolls should be indulgent! I might add raisins or chocolate chips too…..just imagine the possiblities! Yum!

When you have all your spices sprinkled over the dough, take the longer edge furthest from you and start rolling it towards you.  I found that I had to use a spatula to “peel” the dough off of the countertop because the Bisquick that I spread on the counter was absorbed.  Don’t rush this step because this will be each layer of each individual roll.

After you have rolled it into a log, cut each piece into about 1 inch slices and place either on a cookie sheet or in a baking dish.  I crowded my dish and I wouldn’t recommend it because then the dough poofs up instead of out and it makes for a really thick cinnamon roll, but if you like yours really tall and skinny go ahead and crowd the dish! 🙂  Remember, recipes are just guidelines…you can always customize when you’re cooking.

Once you have all your cinnamon rolls situated how you want them, pop em into a 400*F (205*C) oven for about 20 minutes.  I had to cook mine a little longer because they didn’t pass the toothpick test after that amount of time.

Once they’re done, spread icing on them before they cool.  I used some leftover canned frosting, but I think any kind of sweet frosting would work just fine.  I think I might try some cream cheese frosting next time.


Banana Bread with Cranberries and Walnuts

A few days after the movers came, I had a 2 bananas left over from making banana pudding, so I decided to make banana bread, but I wanted to have “add-ins” too.  I looked up on the internet different banana bread recipes and tweaked several in order to make my own!

Here’s what I did:
Cream together 1/4 cup of room temperature butter and 1 cup of sugar.  This is easiest with a hand mixer, but if you don’t have one (I don’t have one currently…the movers took it.) you can soften the butter in the microwave a little, then add it to the sugar and just kind of “fold in” the sugar until it looks close to what it would look like with a mixer.

Once it’s creamed, add in 2 eggs, 1 cup of mashed bananas, 1/4 cup of milk, and 1 teaspoon of vanilla.

After it’s all mixed, pour in 2 cups of flour and 2 teaspoons of baking powder. Then, stir in about 1 1/2 cups of cranberries (I used a bag of cherry-flavored craisins) and a 1/2 cup of chopped walnuts (I don’t know how much I put in mine-I just dumped the rest of my bag in without chopping!)

Pour the dough into a greased 9×5 loaf pan and bake at 350*F (175*C) for about 1 hour and 15 minutes or til it passes the toothpick test.

Let the loaf cool IN the pan for about 15 minutes after you pull it from the oven, then let it cool the rest of the way on a cookie rack.  I don’t have a cookie rack right now, so I just put mine on a sheet of parchment paper on the cold counter.

We’ve been snacking on it for a few days now, but we finally cut it into slices for breakfast bread and Keith and I both realized that it looks a little like fruitcake!  It tastes MUCH better though. 😉

Friday’s Champagne Brunch

Hey Yall!  Sorry I haven’t posted lately, but I’ve been cooking “repeat meals”.  I cook something, then go to blog about it and I’ve already posted it!!

We went to a Brunch with a couple of my Navy wife friends (and husbands) today because we’re all starting to leave this crazy duty-station.   We ate all sorts of food, had too much champagne (well, I did at least!), and took a few pictures.  I’m gonna miss these girls like crazy!

Christina and Sarah

Christina, Sarah, and me

Me and Sarah

Me and Keith

Simmons’ Famous Fisherman’s Breakfast

Today we visited the Bahrain Fort and wore ourselves out.  When we got home, we wanted something warm and comforting for dinner.

I had 2 potatoes that seemed like they were about to go bad, so Keith suggested making the fisherman’s breakfast that he remembers his dad making for weekend breakfasts when he was growing up.

Here’s what I did:
I fried 4 pieces of bacon in a skillet, then once they were done I let them drain on a couple of paper towels. After they were “de-greased”, I chopped them up into small pieces.

Next, I diced up the potatoes and fried them in the bacon grease still in the skillet.  I “zapped” the potatoes in the microwave for a few minutes, so they’d fry up faster.  While they were frying in the skillet, I added a little herbs de Provence, onion powder, and pepper.

Once the potatoes were softened and sufficiently browned, I added 6 eggs that had been slightly beaten.  Scramble them around the potatoes with a spatula until they are cooked to your liking.

Next, add the bacon back to the skillet with the potatoes and eggs.  Mix it all up, then sprinkle some grated cheese over the top and remove the skillet from the heat.

Let the cheese melt, then serve up the fisherman’s breakfast in bowls.

Here are a few pictures from the Bahrain Fort from this afternoon.

Fluffy French Toast

When Keith got home from work today, we decided that french toast sounded good for dinner.  I didn’t want the “regular” french toast that I always make, so I found a recipe for fluffy french toast.

Here’s what I did (I tweaked it a little):
Measure out 2 teaspoons and 2 tablespoons of flour into a shallow pie pan.  Slowly whisk in 2/3 of a cup of milk.

Next, add in 2 eggs, a dash of salt and cinnamon.  Then add in 2 teaspoons of brown sugar.

Dip each slice of bread into the egg mixture and cook them in a skillet.  We had enough batter for about 5 slices of bread.

The french toast was pretty good, but it wasn’t spectacular.

Baked Oatmeal

Usually Keith eats Kashi Oatmeal for breakfast, but since the exchange won’t be getting another shipment of for another month (!!), I’ve started making baked oatmeal.  I don’t usually eat anything for breakfast, but I love baked oatmeal, so I’m thinking it’s a good deal all around.

Oatmeal just isn’t very photogenic!

Here’s what I did:
Mix together  3 cups of oatmeal (I used Quaker Oats old-fashioned oats), 1 tablespoon of baking powder, and 2 teaspoons of salt.

Next, mix together 1/4 cup of oil, 1/4 cup of applesauce, 1 cup of milk, 2 eggs, and 1 teaspoon of vanilla (or almond) extract and add it to the oatmeal mixture.

After it’s all mixed together and all the oatmeal is coated with the egg mixture, pour it into a greased 8×8 baking dish. Bake it for about 25-30 minutes at 350*F (176*C).  Make sure you use the “toothpick test” to make sure it’s cooked all the way through. The original recipe calls for double the amount described above baked in a 9×13 pan, but that’s too much oatmeal for the two of us!

After it’s out of the oven and cooled, cut it up into candy bar sized pieces and drizzle with honey.  I usually add about 2 tablespoons of milk to mine to moisten it up.

I make ours the night before so that I don’t have to think before I have my first cup of coffee!!

“Leftover Cranberry Sauce” Muffins

For our Thanksgiving, I made homemade cranberry sauce, but since I was the only one to eat it I had a LOT left! I searched the internet for ideas about how to use leftover cranberry sauce….I found tons of suggestions to use it for marinades and sauces for meat, but that wasn’t how I really wanted to use it.  I mean, I paid $4 for these suckers! I want to use them to make something GOOD! 

I gave up on my search for ideas and just started looking up recipes for muffins with fruit.  I figured I could add a little more sugar and add in the tangy cranberry sauce I had. 

So, here’s what I did:
I mixed 3/4 cups of milk with 1/4 cup of oil (I used extra light extra virgin olive oil because that’s what I had in the cabinet) and 1 egg. 

In a second bowl I mixed 1 3/4 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 cup of sugar. 

Next, I made a “well” in the dry ingredients and poured the milk/egg/oil mixture into it.  I stirred it until it was mixed, but still lumpy.  After it was all mixed, I gently stirred in about 2/3 cups of my cranberry sauce. 

I made about 36 mini-muffins, but the batter should also make 12 regular sized muffins. 

After you get the batter in your muffin tins, pop em into a 375*F (200*C) oven for about 11 minutes for mini muffins or about 18 minutes for regular sized muffins. 

I think these are the BEST muffins I have ever tasted!  These are definitely muffins and not cupcakes though.

Pumpkin Pancakes

So, I think I’m back on my pumpkin kick….For the past couple of days, I’ve wanted to make pancakes for breakfast.  We usually eat oatmeal for breakfast during the work week, but the store has been out of the kind we like so we’ve been eating different breakfasts.

Although the exchange has been out of our oatmeal, they miraculously had canned pumpkin when we did our shopping this weekend! So after sending text messages to several friends, I put 3 in the basket.  🙂

This morning I decided to make pumpkin pancakes.

Keith was home, so I got him to take the creative picture!

Here’s what I did:
Mix 1 cup of Bisquick, 1/2 cup of milk, 1 egg, 1/2 cup of pumpkin, and 2 teaspoons of sugar in a bowl.  Stir til the mixture is smooth and lump-free.

Next, heat a skillet with about a tablespoon of butter.  After it’s nice and hot, plop in 1/4 cup scoops of batter and “smoosh” out into pancake size.  Let them sizzle until the edges get dry.  Usually, you’re supposed to wait til the batter starts to get air bubbles on the uncooked side, but this batter is so thick that bubbles don’t form….so watch the edges!

Once you think you can flip them without making a mess, go ahead and flip em.  At this point I usually add a little more butter to the pan.  Let the second side sizzle and cook.  I used the toothpick method to make sure the batter was cooked all the way through.  Once the toothpick came out clean, I put them in the warmed toaster oven to keep warm and I cooked the second batch.

The recipe I found said that you’d be able to get 6 pancakes from the amount of batter made. I made 8 with a little left over, but that’s because I make smaller pancakes (I’m not a good flipper).

Keith said they were really good, but I thought they tasted a little too much like pumpkin pie.  If you like pumpkin pie, you’ll most likely love these pancakes!

Mini Pumpkin Muffins

So, I had 3 cans of pumpkin pie mix in my cabinet and I don’t like pumpkin pie….don’t ask me why I had 3 cans! Anyway, I searched Google for recipes using pumpkin pie mix.  I found about a million recipes for how to make pumpkin pie, but only a few on how to use up unwanted pumpkin pie mix.  I searched Libby’s website and just found too many recipes I wanted to try!  Then I found this recipe in my google search results: Oops I Bought Pumpkin Pie Mix Pumpkin Bread.  I thought it was a cute name, so I clicked on it and found that it also gives the time and temp for muffins!  So I went for it.

My heart wasn’t really set on muffins, but I remembered I had a mini-muffin tin in the storage closet.  I asked my husband, in the sweetest possible voice, if he would mind digging in the closet “real quick” for my muffin tin–only whenever he had the time!

This is the storage closet!

After we found the mini muffin pan, my sweater I was missing, 2 boxes full of coat hangers, my hand mixer, some spatulas, a chip clip, and some bumper stickers I headed back to the kitchen.

Here’s how I made the recipe:
In a large bowl, I mixed the flour, salt, sugar, baking soda and baking powder. In a small bowl, I mixed the huge can of pumpkin pie mix, a carton of egg beater (instead of 2 eggs), orange juice, and olive oil.  After that, I poured the pumpkin mixture into the flour mixture and mixed it with my newly-recovered hand mixer.  After it was thoroughly mixed, I stirred in about 1/2 cup of raisins and the rest of my bag of chocolate chips (about 3/4 cup).

I greased my mini muffin pan with shortening and scooped 1 tablespoon of batter into the small muffin wells.  I popped them in a 400*F (200*C) oven for about 9 or 10 minutes.

When I opened the oven door to take the pan out after 10 minutes, I about burned my eyebrows off…so be careful, that oven is HOT! 🙂

My batter made about 90 mini-muffins.  I plan on making a frosting of warm water and powdered sugar to drizzle over some of them, but leave some unfrosted to snack on with my coffee tomorrow morning.


French Toast Sticks….again!

Today I made french toast sticks with the loaf of bread I bought from the store at the beginning of my parents visit.

I didn’t want just plain ol’ french toast, so I dug out my frozen strawberries and the Redi-Whip from the fridge.

Keith’s breakfast plate after
I remembered to take a picture!

Mom enjoying the french toast sticks!

It was good 🙂