Yes, these are really Fruit Salad Smoothies, made from leftover fruit salad. Never, I tell you, never throw out left over fruit again!…
What do you do if you have just a little left over brown rice? I often reheat it and top it with a little cheese and salsa for a quick warm lunch, but the other morning I used it for breakfast. Egg & Rice. I’m here to say, it was actually quite good.
I’ve been blessed with a sister that picks berries and makes jam every year!! More importantly she blesses me and my family with her unconditional and friendship, but let’s not dismiss the fact that I always have a few jars of homemade jam!! And it’s delicious jam!!
I saw this Blueberry French Toast Casserole while scrolling my Instagram and knew I had to make it. Fortunately for me, we had some family in town and a text from a sister in law that went something like this, “I want to come see your kids (she was really referring to the grand babies), can we come over on Sat. morning? It doesn’t have to be for breakfast, we would love to see everyone. But I have fruit, if you want to do breakfast.” YES, thank you for the perfect excuse to make the Blueberry French Toast Casserole. And thank you to Sally’s Baking Addition for the awesome recipe. Sally’s blog is seriously amazing! I think I want to be her when I grow up (the fact I’m old enough to be her mom is totally irrelevant).We had 9 adults and two kids, and devoured everything I set out. A dozen and a half scramble eggs, two packages of sausage links, one pound of bacon, a fruit platter, yogurt, granola, orange juice, coffee, mixed fruit smoothie and a big casserole of this scrumptiousness!!
If you live in Santa Cruz, or even if you’ve visited, you probably know of The Bagelry. They’ve been in business since 1977, serving their bagels and delicious spreads in three locations in town.
I have so many memories of taking the girls there when they were younger. It was one of the places where we could grab a “quick bite” and no one ever complained about it. I always got a sesame bagel with tuna salad on one half and egg salad on the other. The girls ALWAYS wanted “The Duke.” I say wanted, because they didn’t always get it. If we were in a hurry, running between pick-ups and drop-offs, we would occasionally be eating in the car. Well, let me just say, that The Duke is messy! And no amount of wipes were ever enough!
To this day, our girls still love “The Duke.” They make them at home and when they’re in town, still want to go to the Bagelry.
It’s so simple, yet so delicious!
For as long as I can remember I’ve never been a breakfast eater. I’ll have a couple cups of coffee and grab something later, typically when I’ve reached the point of getting cranky because I’m so hungry. But lately, eggs have hit the spot. I’ve been enjoying either Avocado Egg Toast or a fried egg sandwich pretty regularly. Along with my couple of cups of coffee of course! This Roasted Potato Breakfast Bowl, definitely takes a bit more time (more of a weekend breakfast dish), which is exactly why I ate it for dinner! Who doesn’t love breakfast for dinner!??!!
I love corn anything! I think I could go on and on, like Forest Gump did about shrimp. I like corn bread, roasted corn, corn on the cob, grilled corn, corn in salad, corn cookies, corn salsa, corn chowder, and yes, cornmeal pancakes. I actually wish these were a bit “cornier” but they were still good. Next time I make them I will adjust the recipe and see if I can get them perfect. In the meantime, these are definitely worth giving a try.
I rarely eat breakfast, but was inspired after seeing a fellow blogger post about her avocado toast (thank you The Merchant Baker) for the inspiration.
I happened to have everything I needed to make this recipe and since I’d been drooling about it since last night, I figured I cook myself breakfast. I am so glad I did! It was delicious!!
Ebelskivers aka Danish Pancakes are a little bit of family tradition for me. I have such fond memories of my Aunt Roberta standing at the stove cooking batch after batch of these delicious little pancake balls. I’ve seen variations when they are filled with jelly, but we’re purists in our Ebelskiver eating. Powdered sugar only! No butter, no syrup, no jam, just a heavy sprinkle of powdered sugar. As you can imagine these are slightly time consuming to make so they are a special occasion breakfast. And, since you need buttermilk, and no one ever has buttermilk on hand, you have to plan ahead to make these.
I remember once when one of my daughters (feeling bad now that I don’t remember which daughter) had “heritage” day at school and was supposed to bring in a food that reflected their heritage. You’d think I would have been happy buying a tin of Danish Butter Cookies at the store, but no, not me…..I delivered dozens upon dozens of Ebelskivers for her class to enjoy. Mom of the day? I do think I qualified!
Anyways, these are certainly a special breakfast treat that you can’t get just anywhere. We have a little Danish town, Solvang, here in CA, where you can get them, but I’m telling you, you’re not going to find them at any old pancake house, anywhere USA. So, if you happen to see them on a menu, order them!
cupcake muffin! Whatever they are they sure are tasty! The pumpkin muffin recipe is actually more like a muffin, but if you’re like me and you decide it needs cream cheese frosting, then it becomes a cupcake.
Since it’s “pumpkin” season and I hadn’t baked anything pumpkin-y yet, I figured I’d better get on it. Soon I’ll be thinking of Christmas cookies and candy canes. And hot cocoa with marshmallows. Which reminds me, I’ve been wanting to try homemade marshmallows, maybe this will be the year.
Back to the Pumpkin Muffins. They’re really good! Really really good with the cream cheese frosting. I added dark chocolate chips to mine, but feel free to leave them out. Or add in chopped walnuts or pecans.