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Well hello there, breakfast.
I was looking for a way to get a little extra protein on our Saturday morning waffles because everyone needs to have enough fuel to get through till creamy jalapeno ranch chicken tacos at Chuy’s.
Just me?
Anyhoo!
I googled a couple recipes for peanut butter syrup and they all seemed essentially the same and insanely easy. I used:
- 1/4 cup peanut butter
- 1/2 cup maple syrup
To make:
- Add both ingredients to saucepan and heat on medium heat, whisking occasionally (more often as it gets warmer), until heated and well combined
That’s it! One step, and it’s SO good, and SO filling. Half a waffle with this drizzled on and I was good to go till salsa time.
Enjoy!
I should tell you how carefully I planned this recipe.
I should tell you how I planned for substituting Wheaties for half the oats in an effort to enhance the texture, flavor, and nutrition of the recipe.
I should also tell you that the truth is I ran out of oats.
Ahem.
Regardless of how I arrived at this version, I do make it this way on purpose now and I eat it with my lazy yogurt every single morning. And even the Kiddo loves it. That’s kind of a miracle, folks. It’s based on the recipe from Creative Kitchen because she didn’t use seeds in her recipe; she’s speaking my language.
You will need:
- 1/2 cup honey or maple syrup (the real stuff, not “pancake syrup”)
- 1 stick butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup wheat germ
- 2 cups old fashioned rolled oats
- 2 cups Wheaties cereal
- 1 cup Craisins or raisins (optional, obviously)
To make:
- Preheat your oven to 350F
- Melt butter and honey or maple syrup in a saucepan, then stir in remaining ingredients, making sure everything is well coated with the butter mixture
- Spread on a parchment-lined cookie sheet and bake for 10-15 minutes until the oats are golden brown
- Cool in the pan on a cooling rack for 20 minutes, then scrape in long strokes with a spatula to aid clumping. Store in a jar or zip top bag in the fridge
This is totally one of the cutest two things I’ve ever made.
The Peanut made her arrival in December and it’s been a bit of a whirlwind since then. We’re starting to settle into a nice routine (which means, of course, Peanut will change the routine posthaste) and I’m easing back into the kitchen, so more recipes soon. Smart money says they’ll be faster to make than ever before. 
With just a few weeks to go till baby girl makes her debut I am all about easy recipes and shortcuts right now. When Pillsbury asked if anyone had any simple recipes to share for the holidays I knew this was for me! (Click here to see all the cookie ideas — there are definitely more I want to make!) These cookies have one of my favorite combinations, and the colors can be changed up for any celebration. The fact that Kiddo can easily help me with them makes me love them all the more.
You will need:
- 1 chub Pillsbury peanut butter cookie dough
- Red and green chocolate candies
- Colored sugar
To make the fun:
- Preheat oven to 350°
- Sprinkle colored sugars onto plates
- Scoop up about an ounce of cookie dough and tuck a few chocolate into the middle. Roll the dough between your hands to make a ball with the candies hidden inside; repeat with remaining dough until you have 16 cookies, about 1 1/2” each.
- Roll each cookie in colored sugar so all sides are covered. Place 2” apart on parchment lined cookie sheet without flattening dough.
- Bake at 350° till golden brown, about 15 minutes. Cool on cookie sheet for two minutes, then move to a wire rack to cool completely.
Tips:
- This is a great project for kids! They can poke in the candies, roll the dough, and love working with the sugar.
- Customize the colors of the sugar for any holiday or team! What about taking these to a tailgate?
- When baking with kids, use a pencil to mark an X on the underside of the parchment paper where each cookie should go; the mark will show through and show kids where to place cookies so they’re well spaced.
- Colored sugar is found in the grocery store baking aisle, or can be easily made by stirring a couple drops of food coloring into 1/4 cup of white sugar (that’s what we did).
Are these not the happiest little cookies you’ve seen in a long time?
The Kiddo and I were having lunch with our friend Sarah, and we wanted to send her back to college with some goodies. I hadn’t tried this recipe before, but it looked like something Kiddo could easily help with, so we gave it a shot. Huge success! The original recipe called for chocolate icing over the cherries, but they were so colorful and pretty I didn’t have the heart to cover them up.
Here’s what you’ll need:
- 1/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 (10-ounce) jar maraschino cherries
To make the cuteness:
- Preheat your oven to 350F
- Cream together butter and sugar on low speed until light and fluffy; add egg and vanilla and mix well till completely incorporated
- Stir together flour, cocoa powder, salt, baking powder, and baking soda; add mixture to butter and sugar mixture and stir until combined
- Shape dough into 1-inch balls and place on ungreased or parchment-lined cookie sheet. Make a dent in the middle of each cookie with your thumb
- Drain the cherries, remove any stems and cut cherries in half; put one half cherry in the middle of each cookie
- Bake at 350F for 10 minutes; cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely
I used my very smallest cookie scoop to shape these and got 40 cookies. Sarah reports these, with coffee, are the breakfast of champions. 
Okay, these were meant to be like pop tarts, only with pumpkin pie filling. They turned out to be so much more flaky and tender and decadent than that that I’m not entirely sure what to call them! Other than, ahem, gone.
Moving on.
The long and the short of it: to make these I made pie crust from Ruhlman’s Ratio app on my iPhone, and a pretty standard pumpkin pie filling from Libby’s. I cut the pie crust into rectangles, put some cooked pumpkin pie filling on one, then a little egg wash around the edges, then put another rectangle on top and crimped the edges closed with a fork. A little more egg wash and a sprinkle of sugar on top, then baked at 400 for about 10 minutes.
To make these super fast you can absolutely use refrigerated, pre-made pie crust. Heck, you can buy an already-made pumpkin pie (hello, Publix bakery?) and scoop out the filling — see how fast this just got? Life is short; do what it takes. Here’s the longer way around, for those who are game:
You will need for the pumpkin pie filling:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (12 fl. oz.) evaporated (not condensed) milk
You will need for the pie crust:
- 340 grams (2.4 cups) of flour
- 1/2 tsp salt
- 2 Tbsp. sugar
- 227 grams (1 cup) of butter
- 113 grams (1/2 cup) cold water
You will also need:
- One beaten egg + a little bit of water to make an egg wash
First make the pie filling:
- Mix together sugar, cinnamon, salt, ginger and cloves
- In a larger bowl beat eggs, then stir in pumpkin and sugar & spice mix, then slowly stir in milk
- Bake in a buttered glass dish at 325 F for about one hour, until a knife inserted in the middle comes out clean. Since this is technically a custard, I set my glass dish in a larger dish, then filled the larger dish with enough water to come about halfway up the sides of the smaller dish (a water bath — aren’t we fancy?)
- Leave in the water bath to cool, then move to the fridge after an hour or so
On to the pie crust:
- Using a food processor, a pastry blender or a fork, cut the butter into the flour, salt and sugar till the mixture looks like coarse cornmeal, then pulse or cut in water till flour is just moistened; refer back to here to see what that will look like (i.e. it will not look like pie crust yet). Shape into a disc, wrap in saran wrap and stash it in the fridge for at least 15 minutes, but up to a day
- Retrieve your pumpkin pie filling and make little pies! Go crazy. Use cookie cutter shapes, make rectangles, use biscuit cutters and make half moons — whatever entertains you. For each roughly pop-tart-sized rectangle I made I put in about 2 Tbsp. of chilled filling, but you can kind of eyeball it. The good news is that it’s not runny so it’s not going to go everywhere. Use a little egg wash around the edges before you seal them closed, then put a little more egg wash on the top and sprinkle sugar over it just to be pretty. Poke a couple holes in the top for steam to escape
- Bake on parchment-lined cookie sheets at 400F for about 10 minutes, but just keep an eye on them — you want lightly browned
- Enjoy with coffee and remind yourself that this is a breakfast pastry containing pumpkin, which is a vegetable; you’re totally not eating pie for breakfast
This is based on a muffin recipe by Mark Bittman; I tweaked it to use some orange juice and — shocker — some Crasins. These are so good for breakfast, brunch, or even a snack! The Mickey Mouse muffin pan is not required, but certainly adds some cuteness. It does not, however, convince the Kiddo to eat any; your mileage may vary. Recipe made one dozen Mickey muffins.
You will need:
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 cup sugar, or to taste
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 3 tablespoons melted butter
- 1/2 cup orange juice
- 1/2 cup milk, plus a little more if needed
- 1 cup Crasins, fresh cranberries or frozen cranberries (no need to defrost first)
To make the muffins:
- Preheat oven to 375F
- Mix dry ingredients together, then either mix egg through milk separately or in a well in the middle of the dry ingredients (my preferred method). Add in berries and gently fold everything together till it’s just barely incorporated; lumps are your friends
- Bake in a well greased or paper lined muffin pan for 18-20 minutes or until a toothpick in the middle comes out clean. Cool in a metal or glass pan pan for 5 minutes before moving to a wire rack, longer for a silicone pan (wait for silicone to be cool to the touch for best results)
This was inspired by Vintage Victuals’ Cheddar-Bacon-Ranch Chicken & Rice Bake. The flavors are so great, and this adaptation works perfectly with pork chops too. The original recipe calls for a can condensed cream soup which I didn’t have, so I made a substitute; you can do either depending on your tastes and time, obviously. I also cut the portions in half since it was just for the Yankee and me, but it can be easily doubled.
You will need:
- 2 pork chops
- 3/4 cup uncooked rice
- 1 can cream of chicken soup, cream of mushroom soup, or one recipe cream soup substitute (see below)
- 1/2 cup water
- 1/2 milk
- 1 packet ranch seasoning mix
- Salt and pepper — about 1/2 tsp each
- 1 diced red pepper, optional (I didn’t have one on hand so I omitted)
- 1 cup mozzarella cheese
You have a couple choices when it comes to actually cooking this; either bake it all together, or pan fry the pork chops to brown them up a bit, then add them to the rice mixture for the last 15 minutes.
Method one:
- Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8″ or 9″ casserole dish and lay pork chops on top. Salt and pepper pork chops, then cover dish tightly with foil
- Bake for 45 minutes; remove foil and stir rice mixture, then top dish with mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
Method two:
- Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8″ or 9″ casserole dish cover dish tightly with foil before placing in oven
- Bake for 45 minutes; when 15 minutes remain on the timer salt and pepper the pork chops and start browning them over medium heat in a heavy skillet. Cook for 4-6 minutes per side till you get some nice color
- When the timer beeps for your rice, remove casserole from the oven and stir mixture, then lay pork chops on top. Sprinkle over mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
To make your condensed soup substitute (which can be made earlier in the day and popped in the fridge) you will need:
- 2 tablespoons bacon drippings or butter
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk
- salt and pepper to taste
- Melt bacon drippings or butter in a saucepan or skillet till foam subsides; add in flour and whisk, cooking for 1-2 minutes
- Still whisking, add in chicken broth and milk and cook till thickened; add salt and pepper
Enjoy!
I found this recipe at KevinandAmanda.com and it is such a keeper! I’ve made it three times already, and it easily converts to a freezer meal — something I’ll be needing before too much longer with baby girl on the way. It’s got a little kick of spice to it without being overwhelming, and it’s just such a comfort food. It’s everything you wanted that supper-in-a-box to be.
You will need:
- 1 lb lean hamburger meat
- 1 pkg taco seasoning
- 1 can Ro*tel
- 2 cups beef broth or water
- 1 cup elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
To make your super fast and easy supper:
- Brown the hamburger meat and drain off any grease, then stir in taco seasoning, Ro*tel, broth or water and macaroni. Bring to a boil then turn down to medium/low and cover; simmer for about 12 minutes or until macaroni is tender
- While it’s simmering, make the cheese sauce: in a saucepan melt the butter then whisk in the flour. Cook while whisking for about five minutes until the roux turns light brown, then keep whisking while you pour in the milk and bring to a boil. Keep whisking (see a trend?) until the mixture is smooth and thick, then remove from heat and stir in the cheddar cheese till it’s completely melted in. Add in the salt and pepper, then pour over the hamburger mixture and stir it all together. Supper is served!
To make this a freezer meal let the macaroni cook for only about six minutes, but complete other steps as written. Pour the whole thing into a casserole dish then cover with a layer of plastic wrap then a layer of foil; when it’s cooled off, pop it in the freezer. When you’re ready to heat it up, thaw it in the fridge overnight, then bake at 350F for 30 minutes or so until heated through.
Right now you’re thinking either, “Ooh! CSA!” or “CS…what?”
It’s Community Supported Agriculture. And I love it. What it means is that The Yankee and I essentially bought into a local farm, and in exchange we get a box of food every week. I wanted to do a CSA for years but I couldn’t hide from the truth of our eating habits: we’re too picky. Kale? Kohlrabi? What? I have lovely friends in Nashville who get all these lovely veggies every week and love it and say that opening the box every week is practically Christmas. They come up with beautiful menus and use every bit of their boxes (I’m especially looking at you, Erin and Kira).
And then I found Avalon Acres. And they had me at hello. Well, not so much “hello” but at “meat and eggs package.” Now you’re speaking my language!
Now all the eggs in my house are from local, free-range egg laying hens. The chicken we eat was raised in a pasture without antibiotics, chemicals or preservatives. The heirloom pork is free range and amazingly tasty. Our beef is Piedmontese, which has the highest amount of good fats, and much lower bad fats and calories. It’s so tasty and so lean! When I brown up a pound of ground beef I almost never have any grease to drain off at all, but the flavor is incredible. And, like the rest of the meat, there are no hormones, artificial chemicals or preservatives. Check out this page for lots of great information.
So why am I telling you all this? Because I love this program. And because it’s not too late for you to join the spring and summer program! After that there’s even a fall and winter program with lots of yummy winter goods including homemade bread that is out of this world. If you’re not eating from here you’re missing out. Click here and check things out — pick a package, build your own package, pick and choose what sounds good. And let me know what you choose! I love hearing how creative people get with their shares from the farm.
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