Egg Muffins

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I know these are all the “rage” now. In our world, they are a perfect breakfast for our busy mornings. The kids can microwave them themselves for a change from cereal, I take one to work in the morning, and the Teen will usually heat one up for a snack if we have them.

I make them many different ways and today was ham, onion, kale and cheddar cheese. I use a jumbo size muffin tin and it’s the perfect serving.

I used 6 eggs, 1/4 cup of skim milk, and as much of the fillings as you like.

Spray your muffin tins well, layer the ingredients in, scramble the eggs and milk and pour over the filling. Sprinkle on the cheese.

Bake at 350 for about 25-30 minutes or until cooked through. Let cool slightly and tip onto a plate and cool completely before placing in bags and freezing or refrigerating.

Apple Walnut Muffins

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With apple season in full swing, these are the perfect morning treat, lunchbox treat, after school snack, late night treat …well you get the idea.

Super easy to make.  I like to use my jumbo muffin tins to make these as..well..simply because a regular cupcake tin is just not enough.

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Delicious!

Ingredients:

1 stick of butter (1/2 cup) softened

1 tsp. vanilla

1/4 cup brown sugar

1 cup white sugar

dash of salt

2 eggs

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 3/4 cups flour

1/2 cup milk

2 cups of peeled chopped apples

1/2 cup chopped walnuts

Preheat oven to 375 and spray/grease your muffin tins

Cream butter, sugars, vanilla and salt.  Add the eggs.

In a separate bowl mix the baking powder, baking soda, cinnamon, and flour.

Mix the milk into the butter mixture and add the flour mixture slowly until just incorporated.

Fold in the apples and walnuts

Make your crumble topping:

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. cinnamon

1/8 cup white sugar

1/8 cup brown sugar

Mix this with a fork making it into crumble to sprinkle on top

Fill the muffin tins about 3/4 full (or make them even)

Sprinkle the crumble on top

Bake for approximately 25 minutes (or until toothpick comes out clean)

These freeze very well or store them in an air tight container for up to 4 days (they won’t last that long!)

Makes 12 jumbo muffins (or you can make the regular size cupcake muffin

Greek Yogurt Apple Pie Bread

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This is truly one of the easiest breads to make.  I have shared a few other recipes (under Breads category) using greek yogurt.  I made this one yesterday and it was gone in less than 10 minutes.  It may look similar to a cinnamon roll but this is a bread so a bit less sweet and more dense.

You can see how I made it on my Facebook page here:  Greek Yogurt Apple Pie Bread

Frugal Homemade Pancakes

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FRUGAL KITCHEN TIP: Store bought pancakes are expensive and take the time to read the ingredients on the box. What is half of that stuff???

Pancakes are a favorite of the kids. One likes Chocolate Chip and the other likes Sprinkle Pancakes (using the rainbow jimmies).

When I make them I always make a few extra to keep in the freezer so they can pull them out on school mornings and microwave them for a quick breakfast.

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Today we made 4 packages of both kinds for the freezer as well as a few for breakfast this morning.

You can find our basic pancake recipe on my blog here:
https://chasenchanceranch.wordpress.com/2014/06/22/sunday-blessings/

This is a great recipe you can add berries, wheat germ, flax seed, chocolate, butterscotch, or white chips, pecans etc. to as it works with anything!

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Easy Breakfast

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I know they say breakfast is the most important meal of the day, but it’s just not my favorite.  I am not a huge breakfast foods person and this is going to anger some, but I do not like bacon.  Yes, I know that’s horrible, but I can’t help it.  Funny thing is, pork is my favorite meat.  Give me a pork chop for breakfast and I am happy. Pork chops, pork medallions, pork tenderloin, ground pork, pork shoulder, pork butt, anything but bacon!

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While it’s not practical for me to gnaw on a pork chop at my desk, these oatmeal yogurt jars are a perfect grab and go breakfast!  They also make a great lunch for the kids.

There is no “real” recipe for these.  I make them many different ways layering a small handful of oatmeal on the bottom, a layer of any flavor or plain greek yogurt on top, another layer of chopped fruit, some fresh cherry juice from our canned cherries if we have a jar open.  Keep layering until you reach the desired amount you want to eat making sure to end with the yogurt on top of the oatmeal.

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Store in the refrigerator overnight.

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And when it’s finally the time you feel like eating breakfast (or the kids have lunch) you have a very filling, healthy meal at your fingertips!

Sunday Blessings

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I dislike when the days are not my own.  Today we have a baby shower and then we are babysitting an almost 2 year old and then the tween has a pool party birthday party from 7 until 10 p.m. which means a lot of busy time today and none of it is my own time. 

Working parents have 2 days off a week to get things done.  Living on a farm those two days involve keeping up with things around the home but it’s work you love to do if you live the lifestyle.  While I appreciate the “tradition” of showers, be it wedding or baby, I dread losing “me” time to attend them.  That does not mean I do not like or love the people they are for as I do.  But I love my “homelife” more so it’s a chore for me to give up some of that time.

My daughter is invited to the shower today too and she got up early and started this breakfast for us as she knew it would lift my spirits and help with getting things done while I did the morning feeding of the animals!!   She is my Sunday blessing!!

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Our pancake recipe:

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 cups milk

2 eggs

3 Tablespoons of butter melted

Put all in a bowl and mix until smooth

Cook in the griddle until bubbling and flip.

 

 

Cheerios history

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Here’s an interesting tidbit of history from June 19, 1941.  The round shape was created on this day in 1941.

A little history

  • Original Cheerios® was invented in 1941 by food science innovator Lester Borchardt.
  • Originally named “Cheerioats,” healthy, wholesome oats have always played an important role as the cereal’s main ingredient.
  • Borchardt spent months experimenting with new ways to “puff” oats into the now familiar shape people and families have loved for generations. Not only did he invent the original Cheerios®, Borchardt went on to be a leader in finding practical and affordable ways to feed the world.

I love cheerios and make all sorts of different recipe treats with them. But that’s for another post!!

Apple Cinnamon Loaf

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So this weekend my son is in the Bauer Hockey Tournament in Canada.  It’s close enough to us that we can commute back and forth to the games so we don’t have to rope someone into staying and caring for the animals.  On top of the tournament our daughter starts her first games of softball tonight and I am hosting the uniform exchange at our school where people can pick up and drop off gently used uniforms rather than buying new all the time.

If you know hockey you know most games are early mornings.  With that in mind and knowing my son (who like his mother) just can’t eat first thing in the morning, I decided to whip up a couple loaves of our Apple Cinnamon bread.  It’s easy to slice and wrap for him to eat in the car on the way to a game and an extra slice for the ride home.  This along with an orange juice should give him the energy to get that PUCK IN THE NET!!!! (who am I kidding that kid will not drink orange juice it’s chocolate milk or nothing in the morning).  But either way, I still hope he gets some goals!!

This is a simple recipe and I make many versions during apple season and freeze them (such as wheat flour, agave in place of sugar, applesauce etc).  I will post those when I make them.  But for these I followed my friends original recipe as follows:

There is no wrong way to do this.  It always comes out perfect!!

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Apple Cinnamon Loaf
1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used rice milk just because I had it open)
1 apple, peeled and chopped (I used fuji apples)

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Yes, I made 2 loaves instead of one so we could eat some this morning and they can have it tonight with ice cream for dessert!!