Since these Bisquick Pumpkin Pancakes were made using Bisquick Pancake Mix, they were quick to make. The pumpkin puree and some pumpkin pie spice gave them a nice pumpkin flavor, just perfect for this time of year!

All the ingredients are shown below, except for the milk, which I honestly just forgot to put with these ingredients until I starting measuring everything into the bowl. 

I simply measured all the ingredients (including the milk) into a batter bowl and mixed it together with a whisk. Once the batter is ready, preheat your favorite pancake skillet and cook over medium heat until light golden brown on both sides. Once the pancakes were ready to flip, I added a few mini chocolate chips, then flipped and cooked the second side. 

How would you top your pancakes?? 

Chocolate chips inside the pancakes? Or plain, with butter, pecans, and syrup? Or maybe plain with whipped cream and sprinkles? 

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Bisquick Pumpkin Pancakes

Easy to make using a pancake mix, these Bisquick Pumpkin Pancakes are delicious with some chocolate chips or topped with butter, syrup, and pecans.

Ingredients

• 2 cups Bisquick Pancake Mix
• 1/2 cup pumpkin puree
• 1 cup milk
• 2 eggs
• 2 TBSP melted butter
• 1 1/2 tsp baking powder
• 1 tsp pumpkin pie spice

Instructions

• In medium bowl, add in all ingredients: Bisquick, eggs, milk, pumpkin puree, melted butter, baking powder, and pumpkin pie spice. Whisk or stir, until well blended.
• Heat your favorite pancake griddle or large skillet over medium heat. Use about 1/3 cup pancake batter. Flip when first side is light golden brown and it begins to bubble. Cook until golden brown.
• **optional - add mini chocolate chips to the pancake before you flip it. I do not add them to the batter so that I have the option of also some without.
• My pancake skillet is non stick and does not require adding butter (or spray). If your pan is not non-stick, melt a little butter on the pan before adding the pancake batter.

Serve pancakes warm with your favorite toppings: butter, syrup, chopped pecans, mini chocolate chips, sliced banana, whipped cream.

Enjoy!!

How cute would it be to fill the batter bowl with a couple of baking mixes (bread, cookies, etc), a whisk, and a dishtowel as a cute hostess or Christmas gift!?!?

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Add a little more frozen fruit if it’s too thin, a little more coconut water if you prefer yours on the thinner side.I’m kind of a straw freak! Like seriously, I have more straws than I know what to do with. But, for a nice thick delicious smoothie or shake you need these FAT straws or maybe STAINLESS re-useable straws. I can’t remember where I purchased the cute orange & white striped straws, I seriously buy them whenever/wherever I see them. I also should mention how much I love my Vitamix Blender. They’re pricey, but I’ve had mine for years and it’s still going strong. Blenders are one of those appliances that I tend to destroy within a year or two. This ones gotten a good work out and it still going strong. I’ve also heard great things about the Ninja Blender.

Now that the smoothie is well blender and at the consistency that is perfect, stick in one of those fat straws and enjoy!And of course, to make it a little more fun, top it with a little whipped cream and a few blueberries!

I love how this smoothie is a pretty shade of pink. Depending on the fruit that you use, the color of your smoothie will vary. Obviously, lot of berries made a pink smoothie. Believe me, I’ve made up a few that aren’t quite so pretty, but they taste just as delicious!

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Fruit Salad Smoothie

Author Joy in Every Season

Ingredients

• 1 cup coconut water
• 1 cup frozen fruit salad
• 1 banana
• 1/2 cup vanilla yogurt
• **Optional: whipped cream for topping
• **I typically use a combination of fresh & frozen fruit. In this recipe I use frozen fruit salad and a fresh banana.

Instructions

• Place all ingredients into your blender.
• Blend on med/high until completely blended and smooth.
• Add a little more coconut water if you prefer a thinner smoothie. Add more fruit if you prefer it a little thicker.
• Top with whipped cream and enjoy!

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I added a little grated cheese to the leftover rice and gave it a quick pan fry, then simply topped it with a fried egg (that I cooked about 30 seconds too long), salsa, and fresh avocado. It was a quick, healthy, and satisfying breakfast. Being a food blogger and scrambling through the kitchen grabbing camera, dishes, and props, does have it’s downside. I would have loved this egg to be a bit runnier.

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Egg & Rice

Author Joy in Every Season

Ingredients

• 1 cup brown rice leftover
• 1 egg cooked to your liking
• 2 TBSP salsa
• 1/4-1/2 avocado peeled and sliced
• 2 TBSP cheese your favorite kind, grated
• Salt & Pepper to taste

Instructions

• Add the grated cheese to the leftover rice and quickly pan fry.
• Cook your egg (I like mine over easy with a runny yolk).
• Top rice with egg, salsa, fresh avocado, and salt & pepper.

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I made some Oatmeal Chocolate Chip cookies the other day, only to find out that my grandson couldn’t bring them in his lunch because they have chocolate chips in them. I understand the schools wanting healthy lunches for the kids, but I tell you, it was sure simpler back in the day. My girls used to bring 1/2 sandwich or bagel or maybe a rice cracker with peanut butter, some chips, fruit, and a little sweet (like a cookie). The drink was often a boxed drink (yes, I know shame on me). Lunch boxes were not cool past maybe 2nd grade, so brown bagging it was. Today’s lunches are in fancy sectioned lunch boxes. They bring it to school AND back home. They only bring water and it must be in a re-usable water bottle (which of course match the lunch box, which holds the cute sectioned container, and it all goes inside a matching backpack). Years ago allergies seemed non existent. Now, there seem to be a lot of food allergies. Depending on the school, the guidelines are strict. No sweets, no chocolate, no juice, no nuts, and everyone’s lunches are to be packed in re-usable containers.  Now with all that said, knowing me, if I still had a child in elementary school I’d probably be into packing the cute little lunch boxes (and might even theme them, ’cause sometimes I tend to be a little over the top). If you’re actually reading this paragraph, please don’t get me wrong, I believe in healthy food for kids, I just am not obsessive about it.

So, since the cookies weren’t allowed, I decided to make a little “sweet” that maybe is allowed. Can he bring a “semi” healthy muffin? I’ll find out.

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Oatmeal Peach Muffins

Author Joy in Every Season

Ingredients

• 1 1/4 cup flour
• 1 cup oatmeal quick cooking
• 1/4 cup brown sugar
• 1 TBSP baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 egg
• 1 egg white
• 1 cup vanilla greek yogurt
• 1/4 cup honey
• 2 TBSP vegetable or canola oil
• 1 tsp vanilla
• 1 large peach /1 cup peeled, pitted, and small diced

Instructions

• Preheat oven to 375*
• Spray muffin tin or use liners.
• Whisk together in small bowl: eggs, yogurt, honey, oil, and vanilla until well blended.
• In a larger bowl, combine together dry ingredients: flour, oatmeal, brown sugar, baking powder, baking soda, and cinnamon.
• Stir wet ingredients into dry, do not over mix.
• Gently fold in diced peaches.
• Pour batter into 12 muffin cups.
• Bake for 20 minutes or until inserted toothpick comes out clean.
• Cool on wire rack.

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Ok, maybe I love cute liners and straws a bit too much! Nah!! I love my stay bright liners! Even baking a dark chocolate muffin, the liners are still bright!! Not all liners retain their vivid color, which is why I purchase mine exclusively from Sweets & Treats Boutique! I’ve tried other brands, and I’m telling you, they might look great before you bake them, but they won’t look like this after.

You might notice a new ad on the right side of my post. It’s there because I believe in their product so much that I recently joined their affiliate program (which means if you purchase from the link), I’ll be able to buy more straws and liners Actually, whether or not you decide to stock up for the holidays, I’ll be placing an order soon. I need to stock up for for my fall baking!

This post isn’t all about the straws and liners, I actually made muffins too! In fact, I baked two batches of them. The first batch was a new recipe, and it wasn’t a recipe worth sharing. They weren’t quite sweet enough and they were too dry. Blechh!! So, I went with a recipe that I adapted from Sally’s Baking Addiction. I’ve used a few of her recipes and you can never go wrong.

If you have a garden of zucchini to use up, are trying to sneak some veggies into your child’s food, or are a chocolate lover, please remember to share this post for me!!

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Chocolate Chip Zucchini Muffins

Author Joy in Every Season

Ingredients

• 1 cup grated zucchini
• 1 cup flour I use all-purpose
• 1/2 cup Hershey's unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup mini chocolate chips
• 2 large eggs
• 1/4 cup vegetable oil canola is also fine
• 1/4 cup vanilla greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp vanilla

Instructions

• Grate the zucchini and slightly wring out excess moisture using a paper towel, set aside.
• In a med bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
• In a large bowl, whisk together the eggs, sugar, brown sugar, yogurt, and vanilla.
• Slowly stir the dry ingredients into the egg mixture. Mix well.
• Stir in zucchini.
• Prepare cupcake pans with liners.
• Bake in a preheated 350* oven for approx 22 minutes (test with toothpick).
• Cool in pan for 10 minutes, then place on wire rack to finish cooling.

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 This year I completely missed the berry picking season. I’m going to blame it on the drought that’s going on in CA and the short picking season. Or maybe just a busy life. I don’t know, but sadly I have no berries in my freezer for cobbler making. My sister however, planned a little better than I did, and got to the berry farm a week before me and managed to get enough to make her luscious sweet jam!

This year she used a different Pectin and was able to reduce the amount of sugar she used. This might have been her best ever! It was sweet, yet still a tad bit tart. Made from fresh picked Olallieberries, which are a slightly tart berry, this recipe was perfect!

Wikipedia: The olallieberry (pronounced oh-la-leh, sometimes spelled ollalieberry, olallaberry, olalliberry, ollalaberry or ollaliberry) is a cross between the loganberry and the youngberry, each of which is itself a cross between blackberry and another berry (raspberry and dewberry, respectively).

The original cross was made in 1935 by S. J. Harvey with the United States Department of Agriculture Agricultural Research Service (USDA-ARS), who ran the cooperative blackberry breeding program between the USDA-ARS and Oregon State University. Selected in 1937 and tested in Oregon, Washington and California as “Oregon 609”, it was named “Olallie” and released in 1950. While developed in Oregon, it has never been very productive there and is therefore primarily grown in California.

“Olallie” means berry in the Chinook jargon.

Olallie Lake in Oregon’s Cascade Range is named after the Chinook term due to the abundance of berries in that area.

Did you happen to notice the cute little jam knife? My super talented and creative friend Amy made it. And I knew I had to have it! You can find her store HERE.

*Remember that sharing is sweet! Please share this post onto your FB page or other favorite social media site.

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Olallieberry Jam

This recipe is from Pomona Pectin. My sister used the full 2 cups sugar which is still considerably less than other recipes.

Author Joy in Every Season

Ingredients

• 4 cups mashed fruit
• 3/4-2 cups sugar
• 2 tsp pectin Pomona Pectin
• 2 tsp *calcium water

Instructions

• *Calcium water: put 1/2 tsp white calcium powder and 1/2 cup water in a small, clear jar with lid. Shake well.
• Wash and rinse jars. Let stand in hot water.
• Bring lids to boil, turn off heat, let stand in hot water. Wash screw bands, set aside.
• Prepare fruit by removing (if needed) and mashing.
• Measure fruit into pan, add *calcium water, stir well.
• Measure sugar into separate bowl. Stir pectin powder into sugar and mix well.
• Bring fruit to a full boil.
• Add sugar/pectin, stirring well to dissolve while mixture returns to full boil. Remove from heat.
• Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids.
• Put filled jars in boiling water to cover.
• Boil for 10 minutes. Remove from water.
• Let jars cool.
• Check seals: lids should be sucked down (you'll hear the pop sound).
• Store for up to 1 year (stored in cool pantry).
• Lasts 3 weeks once opened (keep in refrigerator once opened).

The post Olallieberry Jam appeared first on Joy In Every Season.

I can’t wait to host another brunch to serve this again!! I didn’t even set out syrup or powdered sugar with it. It didn’t need it. Plain was perfect!

I wanted to use Challah bread, but the store was out, so I settled for a simple sliced buttermilk bread. I don’t think it really matters, once you soak it in a sweet custard, load it full of large ripe fresh blueberries, and top it with a cinnamon streusel topping.

Who doesn’t love the ease of preparing an overnight breakfast casserole? Simply layer the bread and blueberries, top with a sweet custard, and refrigerate. The next morning put together a quick streusel topping and bake.

You need to excuse these pictures, I had ten hungry people waiting to eat. There was no time to set it up pretty with props. Oh well, who needs fancy pictures when you can take a bite of this instead?

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Blueberry French Toast Casserole

Author Joy in Every Season

Ingredients

• 1 loaf challah bread french bread, or other white bread
• 1 cup fresh blueberries
• 8 large eggs
• 2 1/4 cups whole milk
• 1/2 teaspoon ground cinnamon
• 1/2-3/4 cup packed light brown sugar
• 1 TBSP vanilla extract
• Streusel Topping:
• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 6 TBSP butter cold and cubed

Instructions

• Butter 9 x 13 baking pan.
• Slice bread into cubes.
• Top bread cubes with fresh blueberries. Set aside.
• For custard:
• Whisk together: eggs, milk, cinnamon, brown sugar, and vanilla until well mixed.
• Pour custard over bread cubes & blueberries, coating all bread pieces.
• Cover with plastic wrap and refrigerate overnight.
• To bake:
• Preheat oven to 350*
• Prepare streusel topping: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
• Bake for 45-50 minutes or until golden brown.
• Optional toppings: butter, maple syrup, powdered sugar

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

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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!

The makings for a Duke Bagel are simple.

The preparation is just as simple.

Toast bagel.

Spread on cream cheese

Top with your favorite jam.

Top with cashews.

Enjoy!!

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

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Since I added bacon, I started by frying some bacon in my large cast iron skillet. If you’re making a larger amount, or don’t have a cast iron skillet, I’d recommend using another large skillet (must be oven proof) or a large rimmed baking sheet (in which case you could cook the bacon in the oven, or fry bacon stovetop in separate pan). When the bacon is cooking, peel and chop the potatoes and chop any veggies you want to add. Since I wanted this to cook pretty quickly, I chopped them pretty small (you know, like breakfast potatoes).

Once bacon, is done, remove from pan and set aside. Add potatoes and veggies to skillet and coat with bacon fat. Or, drain bacon fat and use olive oil. Either way. Sprinkle with a generous amount of salt and pepper and place into 400* oven for 30 minutes (approx). Stir a couple of times during cooking. Cook until potatoes and veggies are tender and potatoes are beginning to crisp.

To serve, place potatoes in bowl, top with a soft fried egg, crumbled crispy bacon, and any other toppings you’d like. I added some sliced avocado, chopped cilantro, and Sriracha. I refrained from adding grated cheese that would melt into the potatoes and get all ooey-goey. Cheese would have been really good!

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Roasted Potato Breakfast Bowl

No exact measurements are given. Please adjust depending on how many servings you will be making. There is no right or wrong on this recipe.

Author Joy in Every Season

Ingredients

• Bacon
• Bell Pepper
• Onion
• Lg. Baking Potato
• Eggs
• Salt & Pepper
• Olive Oil
• Avocado & Cilantro for serving

Instructions

• Cook bacon in large cast iron skillet
• When bacon is cooking, peel and cube potato and chop bell peppers and onions.
• Once bacon, is done, remove from pan and set aside.
• Add potatoes and veggies to skillet and coat with bacon fat. Or, drain bacon fat and use olive oil. Either way. Sprinkle with a generous amount of salt and pepper and place into 400* oven for 30 minutes (approx). Stir a couple of times during cooking. Cook until potatoes and veggies are tender and potatoes are beginning to crisp.
• To serve, place potatoes in bowl, top with a soft fried egg, crumbled crispy bacon, and any other toppings you'd like. I added some sliced avocado, chopped cilantro, and Sriracha. I refrained from adding grated cheese that would melt into the potatoes and get all ooey-goey. Cheese would have been really good!

Other breakfasts you might enjoy:

Avocado Egg Bake 

Maple Coconut Granola 

Cornmeal Pancakes 

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Cornmeal Pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Joy in Every Season

Ingredients

• 1 cup boiling water
• 3/4 cup corn meal 100% stone ground
• 1 1/4 cup buttermilk
• 2 eggs
• 1 cup flour white or wheat
• 1 TBSP baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 1/4 cup vegetable oil

Instructions

• Pour hot water over cornmeal and stir until well mixed.
• Using a whisk, whisk eggs into buttermilk.
• Add milk mixture to cornmeal. Stir until well combined.
• Sift together flour, baking powder, salt, and baking soda.
• Add flour mixture to cornmeal mixture and mix well.
• Stir in oil.
• Bake on ungreased griddle.
• Flip pancake when first side is beginning to look "dry" and bubbles form.
• Serve with butter, syrup/honey.

Here’s a few more breakfast ideas you might enjoy

Blueberry French Toast Casserole 

Roasted Potato Breakfast Bowl 

Avocado Egg Toast

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