Archive for the ‘breakfast’ Category

It’s been a long week already.  Mike left for Discovery Camp (camp for Jr/Sr High students) on Sunday and won’t be back until Friday.  I’m sorry I haven’t blogged as often this week.  Honestly, all I can think about is my new diagnosis of RSD/CRPS.  It’s all I feel all day long.  I just don’t want people to feel sorry for me.  I don’t want to be a whiner about it (though there are moments that it’s all I can do to not cry).  Dr. David Paine was able to get me an appointment to see a world-reknown pain management specialist that has his practice here in Hutchison.  His name is Dr. Fan and he’s from China.  My appointment is tomorrow morning.  I’m a little nervous but hopeful.  Mike thought it would be a good idea to write down all the symptoms I’m having and maybe some questions I’ll have for Dr. Fan tomorrow.  Here’s the list of the symptoms I came up with:

  • overall aching pain in foot and up my shin/calf
  • tingling in foot and shin/calf
  • burning sensation in foot
  • twitching/spasms
  • tightness in muscles
  • limited mobility in toes
  • temperature of foot is ice-cold
  • small amount of swelling
  • occasionally my foot turns red
  • can only handle the feeling of soft blanket or pillow.  Shoes or pants or shoes or rough material is irritating and sometimes painful.
  • water from the shower stings

As you can see…it’s strange and painful.  I don’t have any options for pain management besides lortab at this point.  I hate having to take it because I end up falling asleep…not so great with 3 kiddos at home.  But because of dealing with this, I haven’t had a whole lot of creativity as far as cooking and baking.  I was able to make some chocolate chip cookies, Toasted Deli MeltsPizza, and Pioneer Woman‘s Edna Mae’s Sour Cream Pancakes this week.  I’ve also made a ton, A TON, of scrambled eggs with cheese….lol

I’ve looked all over Ree Drummond’s (The Pioneer Woman) website for this recipe (it’s in her cookbook, if you have it) and haven’t found it, so I’ll go ahead and post it on here.  Just know it didn’t come from me 😀  Reagan told me these were the best pancakes she’d ever eaten!

Edna Mae’s Sour Cream Pancakes

  • 1 c sour cream
  • 7 Tbsp flour
  • 1 Tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 tsp vanilla
  • favorite pancake toppings

Heat your skillet to medium-high heat.  In a medium bowl, mix sour cream, flour, sugar, baking soda, and salt.  In a small bowl, whisk together eggs and vanilla.  Add to sour cream mixture and stir gently.  Butter your skillet (or spray with cooking spray).  Pour about 1/4 c batter for each pancake.  Cook for about one minute or until bubbles start to form on top.  Flip over and cook for another 45 seconds to 1 minute.  Repeat process until all batter is gone.  Top with your favorite toppings.

Disclaimer:  **This is not my picture**  We ate all of the pancakes before I could take a picture 😀

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Bran Muffins….are you serious?!  Aren’t bran muffins for old people?  Aren’t bran muffins dry and crusty and gross?  Isn’t there a rule about having grey or lavender or blue colored hair before eating these?

No way!! Not with these babies!!  These are soft and moist and delicious and they are seriously my favorite muffin.  I basically lived on these after I had my babies.  They were wonderful….and helpful (if you know I mean).

Refrigerator Bran Muffins

  • 4 c bran flakes
  • 5 c flour
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 5 tsp baking soda
  • 2 tsp salt
  • 4 eggs, beaten
  • 1 c butter, melted & cooled (or butter shortening or margarine or a mixture of these)
  • 4 c buttermilk

In a large (very large) mixing bowl, combine flour, cereal, sugar, brown sugar, baking soda, and salt.  Stir well.  In another large bowl, combine eggs, buttermilk, and butter.  Stir well.  Add liquids to dry ingredients and stir very well, making sure there are no pockets of flour.  Cover and refrigerate overnight.  Keep batter covered and DO NOT STIR.  Will stay fresh in fridge for up to 6 weeks (but mine never lasts that long!)

When ready to bake: Preheat oven to 400 degrees.  Grease or line as many muffin tins as you want or need.  DO NOT STIR BATTER!  Just scoop batter from the top of the bowl and into prepared tins. You make think that it looks a little questionable.  Trust me…all the good stuff as risen to the top!  Bake for 15-20 minutes or until toothpick comes out clean.

Here it’s been in the fridge overnight:

One scoop taken off the top:

Ready to go in the oven (and that’s my “cold coffee” in the background…lol)

Hot out of the oven:

And butter makes all things good…better!!

I approve

This kiddo approves

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Bacon Bread

I’ve been wanting to post this recipe for a long time, but I haven’t had the “need” to make Bacon Bread before today. (I refrain from making it to often because I could, quite literally, try to eat the whole batch…yikes!) I need to have a need to make it…so I can share it.

You see, my best buddy, Kris, is “losing” her baby girl this week.  No, not to death or illness or anything serious like that….  It’s just that Jesse is finally moving out on her own.  She’s spreading her wings and flying off to live in Kansas City with her best friend.

It is a big deal for Kris.

It is a big deal for Jesse.

Kris isn’t ready for her girl to leave.

Jesse’s been ready to be on her own for a while now.

However, I love both of them very much and I know that this is a life altering experience for them.  So, what can I do about it?  I bake!!  But not just any ol’ thing.  I made them Bacon Bread.  It’s always made with a labor of love.  And I do love them.

And I do love Bacon Bread.  Oh, how I love this cheesy, bacony, ranchy, bready goodness.  And what makes it even more fun…it’s a pull-apart bread.  You get to eat with your fingers and then lick them afterwards.  It’s in the oven as I write this, and my mouth is watering from the smell….

Oh man!  Let’s get on with the recipe.

Bacon Bread

  • 1 recipe of Burger Bun dough
  • 1 pkg dry Ranch dressing mix
  • 1/4 c oil (I use vegetable oil)
  • 1 lb bacon, fried and crumbled
  • 3 c shredded cheddar cheese

Prepare Burger Bun dough up to the first rising.  While dough is rising, fry & crumble bacon.  Drain grease off bacon.  In a medium bowl, mix dry Ranch dressing mix and oil.  Stir well.  Add cooled bacon and cheese.  Stir well again.  When first rising of dough is complete, place dough on floured or greased counter top.  Pinch off or cut off 1 inch chunks of dough and place several in bowl of bacon mix.  Roll each dough piece and place on greased baking sheet.  Continue this process, until you’ve piled all the dough pieces.  Let this rise again for another 30 minutes.  Bake in 400 degree oven for 12-15 minutes, or until golden brown.  Try not to woof it all down in one setting (trust me, it will be hard to restrain yourself!).

Here’s where I’ve cut off pieces with my pastry knife

And in the bowl…

Can you see the yummy herbs from the ranch mix?

All puffy after 2nd rising

Just to make sure it’s done, carefully lift up one piece…see how bread looks done and not gooey?  If it does look a little gooey…pop it back in oven for another couple of minutes.

And now ready for consumption! Man, can you see that crispy bacon and melted cheese?!

Okay, just one more bite….or not….

My taste-tester strongly approves

Jesse, I’m proud of you!  I know that you and Delci are going to do great!  And with your “new” mixer, you better give this try!  lol

Kris, I love you.  And as someone famous once said, “This too shall pass.”  You’re in my prayers, my dear sister from another mister!  Eat the Bacon Bread…it will make you feel better!

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My friends, Kris and Cindy, swear by baked oatmeal…so I decided to give it a go.  And here’s the recipe I ended up using.

Cinnamon Baked Oatmeal

  • 1/2 c applesauce or vegetable oil
  • 1/2 c brown sugar
  • 1 c milk
  • 2 eggs
  • 1 Tbsp baking powder
  • 3 c quick oats
  • 1/2 c cinnamon chips
  • 2 Tbsp cinnamon-sugar

Preheat oven to 350 degrees.  Lightly grease an 8×8 square pan.  In mixing bowl, combine all ingredients except cinnamon-sugar.  Top with cinnamon-sugar.  Bake for 30-35 minutes or until toothpick comes out clean.

However, my verdict is….it was pretty good, but not great.  It was best when it was warm…with butter on top (but what isn’t good with butter?…..)  I think using the smaller pan made it too thick.  I guess I should’ve waited for Kris’s recipe 😀  I’ll link you to her recipe as soon as she posts it….

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Breakfast Burritos

There really is no limit to a breakfast burrito.  I know of tons of different ways that people make these delightful wonders!  Of course, my family being….well…my family….I don’t add all the wonderful veggies that I would like, but these little beauts are still quite tasty.  I mean….can you go wrong with bacon….ever?

Breakfast Burritos

  • 10 eggs
  • 1/4 c milk
  • House Seasoning, to taste
  • 1 c cooked meat (we had leftover cooked sausage and bacon but ham or turkey or smoked sausage, etc would be just as tasty)
  • (if you like veggies, cut meat to 1/2 c and add 1/2 c chopped veggies…like onions, green peppers, tomatoes, potatoes, mushrooms, etc.)
  • 1/2 c shredded cheese (we had colby tonight but sliced American cheese or sliced Velveeta are favorites around here, too)
  • warm tortillas (for mini burritos – use fajita size but you can use larger if you want a larger burrito….my kiddos think mini sized stuff is more fun to eat 😀 )

Heat skillet to medium-high heat and spray well with cooking spray (a non-stick skillet works best for scrambled eggs).  In a medium bowl, whisk together eggs and milk…beat them well!  Pour into hot pan.  Sprinkle in House Seasoning to taste.  Add meat.  Stir everything until eggs are set.  Remove pan from heat.  Top with shredded cheese.  Place desired amount of eggs onto a warm tortilla and roll up.  Serve with salsa and any other topping you may desire (sour cream, etc.).

As us Campbells say, “mmm  mmm…good!”

My little 4 ft 10 inch 2nd grader put away no less than 4 of these tonight!

And as an update……

I got some b e a u t i f u l flowers from a very ornery sweet lil’ gentleman last week and one of the flowers just bloomed yesterday:

It’s the giant yellow one 😀  You can see another one on the right about to bloom.  I have no idea about flowers (I do know what a daisy and a rose and a tulip looks like, but beyond that, nada.  I didn’t inherit my mother’s green thumb.  So if you know the name of these beauties, you can let me know (or I’ll just remain in the dark about it).

AND….we won’t be having the breakfast bake sale on April 25th.  It’s my boys’ birthday weekend and I’ve got family coming in.  Looks like we may be coordinating it with the Youth Garage Sale instead (first part of May).  I’ll give more updates later as I know!

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My youth pastor hubby is heading up another Annual Youth Pancake Feed for this Sunday.

And this year I’m making all the pancake mix…enough mix for 300 people.

That’s a whole lot of mix.

This is what my kitchen looks like:

This is part of the mix bagged up:

And this is what we’ll be selling on Sunday:

That’s right.  Come eat some pancakes and then you can buy a bag of the pancake mix 😀

All proceeds go to the youth for their summer trips!

How’s that for advertisement?!

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Banana Muffins

Hello Friends!  I had a fantastic weekend in Oklahoma, but I’ll post more about that tomorrow.  Tonight I wanted to share this muffin recipe with you:

Banana Muffins

  • 2 c flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 overripe bananas
  • 1 c brown sugar
  • 3/4 c (1 1/2 sticks) butter, melted & cooled
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 nuts, chocolate chips, or peanut butter chips (optional)

Preheat oven to 375 degrees and line or grease 2 muffin tins.  In a large bowl, combine flour, baking soda and salt; set aside.  In your mixing bowl, with wire whisk attachment, whip bananas and sugar together at medium-high speed for at least 3 minutes.  Add melted butter, eggs and vanilla and beat well.  Add dry ingredients and mix just until combined.  Fold in optional ingredients (nuts, chocolate chips or peanut butter chips).  Fill muffin tins about halfway.  Bake 18-20 minutes, or until toothpick comes out clean.

I used Reese’s peanut butter chips in these – I love the taste of peanut butter and bananas together.  The kids loved them too!  They polished off a whole pan when they came home from school today 😀

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