Jina’s Cinnamon Pull Apart Bread May 8, 2008

Ingredients
1 Stick Butter (Melted)
3/4 C. Brown Sugar
2 t. Cinnamon
24 Rhodes Dinner Rolls (Thawed, you can find these in the freezer section)
3 oz. Pkg. Vanilla Pudding Mix
1 C. Walnuts

Method
1. Spray pan. Melt butter, brown sugar and cinnamon. Arrange rolls in pan and sprinkle with vanilla pudding mix. Dump liquid mixture over rolls. Add walnuts.
2. Cover with foil and place on cookie sheet overnight on counter.
3. Bake on cookie sheet at 350 degrees for 25 minutes.

Notes: This recipe comes from Kim’s friend Jina. It’s really easy and very tasty! It works well for a brunch or when you have company because it’s all prepped the night before.

Einstein’s Chocolate Chip Coffee Cake May 8, 2008

Ingredients
2 C. Flour
1 1/2 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
1 1/4 C. Sugar
1 t. Cinnamon
1 Stick Butter (Room Temp)
2 Eggs (Room Temp)
1 C. Sour Cream
1 t. Vanilla Extract
1 C. Chocolate Chips

Topping:
4 T. Butter
1/4 C. Flour
1/4 C. Brown Sugar
1/2 C. Chocolate Chips

Method
1. Preheat oven to 350. Grease an 8-inch square baking pan. In a medium bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 C. sugar and cinnamon.
2. Beat together butter and remaining 1 C. sugar until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in sour cream and vanilla. Fold into the flour mixture until just combined. Add cinnamon sugar mixture and chocolate chips. Spread into pan.
3. Mix together butter, brown sugar and flour for topping. Crumble over top of batter. Sprinkle with chocolate chips.
4. Bake 30-35 minutes

Notes: The chocolate chip coffee cake from Einstein’s Bagels is very yummy and while pregnant I was really craving it, so I searched around for some recipes that seemed like they’d be close. We added the streusel and chocolate chip topping and it was perfect! Great as a breakfast or a dessert.

Sarah’s Nanny’s Pancakes March 16, 2008

Ingredients
2 C. Flour (all whole wheat is fine)
3 t. Baking Powder
1/2 t. Salt
2 Eggs
2 1/2 C. Whole Milk
4 T. Oil
Chocolate Chips, Fresh Fruit, etc.

Method
1. Mix all ingredients together and cook over medium heat in an oiled pan. If adding chocolate chips or fruit, then drop onto each pancake after pour into pan. Serve with maple syrup.

Notes: This is an old family recipe from my friend Sarah. These pancakes are awesome and the best homemade pancakes we’ve tried. Bryan makes these for us every Sunday morning.

Berry Baked French Toast March 16, 2008

Ingredients
8 oz. Loaf of Bread (Sliced)
4 Eggs (Beaten)
2 C. Skim Milk
1/4 C. Sugar
1 T. Vanilla
2/3 C. Flour
1/3 C. Brown Sugar
1/2 t. Cinnamon
3 T. Butter
1 C. Frozen Blueberries
1 C. Frozen Strawberries
Whipped Cream

Method
1. Grease rectangular baking dish and arrange bread.
2. Mix eggs, milk, granulated sugar and vanilla. Pour over bread. Press into bread with back of spoon. Cover and chill overnight.
3. Combine flour, brown sugar, butter and cinnamon. Cover and chill overnight.
4. Before baking, top bread with berries and butter mix. Bake, uncovered at 350 degrees 25-30 minutes. Top with whipped cream.

Notes: This is excellent for a brunch or holiday morning meal because it’s all made the night before. It’s very tasty and also freezes really well.

Whole-Wheat Pumpkin Bread December 4, 2007

Ingredients
2 C. White Flour
1/2 C. Whole-Wheat Flour
1/4 C. Cornmeal
1/4 C. Wheat Germ
1/2 t. Salt
1 T. Baking Powder
1 C. Sugar
2 Eggs
1/4 C. Butter (melted)
1 1/4 C. Milk
1 Can Pumpkin (NOT pumpkin pie filling)
1 t. Ground Cinnamon
1/2 t. Ground Ginger
1 Pinch Ground Cloves
1 Pinch Nutmeg
1 C. Chocolate Chips (if you’re feeling wild!)

Method
1. Preheat oven to 350 degrees. Butter a loaf pan.
2. Combine all the dry ingredients. Add the egg, butter and milk. Add the pumpkin.
3. Bake 1 hour.

Notes: I make this for my 17 month old daughter for breakfast (without the chocolate chips). It’s easy, she loves it, and it’s good for her (and cleaner than oatmeal!). You can make the same recipe with apple sauce, substituting it for the pumpkin. If you want it as a dessert, add the chocolate chips and serve it warm with butter. Delicious!

Holiday Crunch Granola December 13, 2006

Ingredients
3 C. Rolled Oats
1/2 C. Whole Almonds
1/2 C. Pecan Halves
1/2 t. Ground Cinnamon
1/4 t. Nutmeg
1/2 C. Brown Sugar
1/2 C. Honey
1 C. Dried Fruit
1/2 C. Water
1/3 C. Oil
2 t. Vanilla

Method
1. Combine oats, nuts and spices. Mix well.
2. In another bowl combine brown sugar, honey, water, oil and vanilla. Add to oat mixture, stirring to coat well. Spread in greased pan.
3. Bake at 300 degrees for 1 hour, stirring every 15 minutes. Cool completely and stir in dried fruit. Store in airtight container.

Makes a great gift!

Cheesy Breakfast Casserole December 11, 2006

Ingredients
10 Slices Whole-Wheat Bread Torn Into Thirds (I used half baguette and half whole-wheat bread because that’s what I had…next time I will use all fresh whole-wheat bread and I’ll cut it into chunks instead of strips)
1 Medium Onion (Chopped)
1 lb. Shredded Cheddar or Colby Cheese (I used Colby-Jack)
4 Eggs, Lightly Beaten
3 C. Milk
1 T. Worcestershire Sauce
1 t. Dry Mustard
1/2 t. Salt
1/4 t. Pepper

Method
1. In a pretty greased 2-quart casserole, place 1/3 of the torn pieces of bread. Sprinkle 1/3 of the onion and 1/3 of the cheese. Repeat layering until all bread, onion and cheese is used.
2. Whisk together eggs, milk, worcestershire sauce, mustard, salt and pepper. Pour over bread mixture. Cover with plastic wrap and refrigerate overnight.
3. Remove and bring to room temperature for 30 minutes. Preheat oven to 325 degrees. Bake for 50-60 minutes

I only made half of the recipe and it was enough to fill one of those square pyrex dishes. I made it the morning we were eating it, so I didn’t refrigerate, I just baked it right away. This is vegetarian, but would also be really good with cooked crumbled bacon or sausage layered with the onions and cheese. I’d serve this right away if you were having guests because the eggs and cheese could congeal if you left it out for a while. It reheats really well, and almost tasted better each day. With every single bite, Bryan was like, “Wow. This is SO good!” It was a big hit. This would make a great dish for an Easter Brunch!

Recipe from Colorado Cravings by Gail Riley