Cranberry Orange Muffins

 

These muffins are so delicious and full of flavor, I think they would be perfect for breakfast on Christmas morning. Actually, they are good anytime but the taste of cranberry and orange just screams Christmas to me.

 

 I would probably make these this day before and pop them in the microwave on Christmas morning because who has time to be baking on Christmas morning? Certainly not me!

 

You can substitute blueberries if you want blueberry muffins, and I have made it into a coffee cake as well.

 

Cranberry Orange Muffins

2 1/3 cups all-purpose flour 1 1/4 cups sugar 1 1/2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 2 Tbsp grated orange rind 2 eggs 1/2 cup vegetable oil 1 1/4 cups buttermilk 1 1/2 tsp vanilla 1 1/2 cups cranberries fresh or frozen. If frozen do not thaw. May substitute blueberries.   Directions: Preheat oven to 375 degrees. 1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and orange rind. 2. in small bowl combine eggs, oil, buttermilk and vanilla. 3. Gently stir the cranberries into the egg mixture. 4. Add the egg mixture all at once into the flour mixture stirring just until the dry ingredients are moistened. About 15 stirs around the bowl. Do not over mix! 5. Fill lined muffin tins 3/4 full and top with streusel if desired. 6. Bake until the tops are lightly browned approximately 13-15 for mini muffins or 18-20 minutes for regular muffins. 7. Remove from pans and cool on wire rack.   Streusel: I use a basic recipe of 6 Tbsp flour, 4 Tbsp white sugar, 2 Tbsp Crisco If desired, omit the streusel and glaze the tops with a powered sugar glaze. printablerecipe   Linking to: Foodie Friday: Country Cook

Breakfast Casserole

My computer is down again so I broke down and got an iPad. But all my photos are on the computer and I can't get to them right now. I'm trying to figure out how to put photos on the blog with pictures I take with the iPad.   Help!  I'll do what I can until I find my way around on this thing!

Here's a delicious breakfast casserole we really like and hope you enjoy it too.
Breakfast Casserole

6 cups shredded hash browns 6 Tbsp butter, melted 1 lb sausage, browned and drained 2 Tbsp onions, chopped 1/2 cup green or red peppers diced 2 cups shredded cheddar cheese 4 large eggs 1 cup half & half or heavy cream A few dashes of hot sauce, I like Franks Red Hot salt and pepper to taste  Preheat oven to 425 degrees. Directions: 1. Put potatoes in a bowl and pour melted butter over and stir until combined. 2. Pour into 9x13 dish and press to make a crust. Bake 20-25 minutes or until potatoes are crisp around the edges. Remove from oven and set aside. 3. Brown sausage with onions and peppers. Drain. 4. In a medium bowl whisk eggs, half & half or cream, hot sauce, salt and pepper. 5. Sprinkle sausage, onions, and pepper mixture over the potato crust. 6. Sprinkle the shredded cheese over the sausage. 7. Pour egg mixture over all. 8. Reduce heat to 400 degrees and bake 20-25 minutes or eggs are set in the center.

printable recipe

Linking to: StoneGable, Chicken Chick, Countrified Hicks, Mealtime Monday, Fluster Buster

Honeybun Cake

Recently I was at a brunch and was asked to bring something I had never made before. So I went to my pinterest breakfast board (love pinterest) and found this coffee cake I had pinned from tasty kitchen.

With the glaze on top, it did taste like a honeybun but much better.  Some of the glaze seeps down into the top layer making it moist and yummy. It is amazing served warm, right out of the oven with a cup of coffee. I love the glazy-cinnamon-sugary topping on this cake. It's very easy too since it starts with a boxed mix.

 Honeybun Cake

Ingredients: 1 box yellow cake mix (18.25 ounce) 4 eggs 1 cup sour cream 3/4 cup vegetable oil 1 cup light brown sugar 2 tsp cinnamon 2 cups powdered sugar 6 Tbsp milk 1 tsp vanilla Instructions: 1. Preheat oven to 325 degrees. 2. By hand, blend the cake mix,eggs, sour cream, and oil until well-incorporated. It's okay if there are some lumps. Set aside 3. In a separate bowl, mix together the brown sugar and cinnamon until well-blended. Set aside. 4. Pour half of the cake batter into a greased 9x13 pan spreading the batter out into a thin even layer. Add half of the swirl mixture on the batter, covering the entire layer. Pour the rest of the batter on top and spread until even. Top with the rest of the swirl mixture. With a knife swirl the batter. 5. Bake for 45-50 minutes or till toothpick comes out clean.  I bake a lot of my coffee cakes in two round pans and they usually require a little less time to bake. 6.While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk and vanilla until glaze is desired consistency. Note: I always made my glaze using powdered sugar, hot water, and vanilla. Plus I add in a pat or two of very soft butter. The butter makes the glaze taste so much better. If you use my method, it might take a little less water than when using milk. So start out with less and add more as needed. 7. When the cake comes out of the oven immediately pour the glaze onto the hot cake. You might have to tilt the cake to spread it evenly. Let the cake sit for a few minutes until the glaze is set. This is best served while still warm.

printablerecipe

Linking to: Foodie Friday  Diana Rambles  Mealtime Monday  StoneGable  Clever Chicken
Countrified Hicks

The Best Cream Filled Coffee Cake

Occasionally when I want to treat ourselves to something special, I make this unbelievably delicious cream filled coffee cake. This cake is a slice of heaven!

I've tried other coffee cakes but none have compared to this. A slice of this and a cup of fresh brewed coffee is one of life's simple pleasures.

I usually cut this recipe in half and just make one round pan unless I'm taking it somewhere. I recommend making it in two round pans vs a 9x13 especially if you're going to fill it. It's almost impossible to keep the cake in one piece with the 9x13. I tried it..... Disaster!

 Cream Filled Coffee Cake

2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 cup sugar 2 eggs 1 tsp vanilla 1 cup sour cream Crumb Nut Topping: 1/3 cup brown sugar 1/4 cup white sugar 1 tsp cinnamon 3/4 cup chopped pecans or walnuts Instructions: 1. Combine flour, baking powder, baking soda, and salt. 2. Cream together butter and sugar. Add eggs and vanilla. 3. Combine above ingredients along with the sour cream. 4. Spread batter in a greased 9x13 or 2 - 8" or 9" round pans. I recommend the round pans. 5. In a separate bowl mix ingredients for topping and sprinkle mixture over batter. 6. Bake at 350 for 35 minutes for 9x13 or 30 minutes for round pans or toothpick comes out clean. 7. Let cake cool off then run a knife around the edge of cake and invert onto a plate. Slice in half and spread filling between the layers. This a much easier if you make it in 2 round pans. I'll include a few photos of how I split my cake and reassemble it. Invert your cake onto a flat plate. Run a long sharp knife through the center of the cake going all the way around. Pick up the top layer which was the bottom of your cake, and place it back in the pan or on the plate you want to serve it on. Spread on filling. Now take the layer that has the crumb topping on it and pick up the whole plate and...... carefully flip it back on top of the filling.  Replace any of the crumb topping that came off and brew yourself a cup of coffee and enjoy!!! Creamy Coffee Cake Filling: 1/2 cup shortening (Crisco) 1 cup marshmallow creme 2 cups powdered sugar 1 tsp vanilla milk 1. Cream shortening and marshmallow creme. 2. Add powdered sugar, vanilla, and just enough milk to make the right consistency for spreading. printablerecipe Linking to: Foodie Friday Mealtime Monday StoneGable Clever Chicks Diana Rambles Fluster Buster

Pumpkin Streusel Pancakes

Why just eat Pumpkin Pancakes when you can eat Pumpkin Streusel Pancakes with a Cream Cheese Glaze??
Every fall I like to make pumpkin pancakes at least one time and thought these sounded decadent and mouthwatering.
They were delicious but very sweet and rich. Just sayin!! Not something I can indulge in often but I guess one time won't hurt. I think I would cut back on the amount of streusel the next time, maybe just adding it to one side. The pancakes are good on their own without the streusel too.

Pumpkin Streusel Pancakes

Streusel:

1/3 cup flour

1/3 cup brown sugar packed

1 tsp cinnamon

4 Tbsp cold butter cubed

Combine together with a fork or your hands until crumbly. Set aside.

Pancakes:

1 1/4 cups flour

1 Tbsp brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1 cup milk

1/2 cup canned pumpkin

1 large egg separated

2  Tbsp canola oil

1 tsp vanilla

In a bowl whisk together flour, brown sugar, baking powder, salt, and cinnamon.

In another bowl whisk together milk, egg yolk, pumpkin, canola oil and vanilla. and wet ingredients into dry and whisk until combined.

Beat egg white until soft peaks form. Fold into batter.

Heat griddle to medium low. Cover with cooking spray or I like to brush mine with some melted butter. Pour 1/3 cup of batter onto griddle and top with 1 or 2 tsp of streusel. Cook until bubbles start to form. Flip over and add some more streusel on top. Cook until done.

Serve with maple syrup or cream cheese glaze.

Cream Cheese Glaze:

2 oz very soft cream cheese

1 tsp very soft butter

Beat until very creamy,

Stir in 1/4 cup powdered sugar and 3/4 tsp vanilla

Add a few Tbsp milk until desired consistency.

 printablerecipe

Lemon Pull-Aparts

I had this recipe pinned on Pinterest (great but addicting site) and decided to make them today because #1. I had all the ingredients on hand. #2. We planned to clean out the basement today and I wanted to put it off as long as possible. # 3.We love lemony, citrusy flavors and these had just the right amount of lemon flavor. #4. Same as #2 Make sure you use real lemon zest because that is what gives it the awesome flavor. Lemon Pull-Aparts 12 Rhodes dinner rolls, thawed but still cold (note...I put mine in the refrigerator overnight and they were just right in the morning) zest of 1 lemon 1/2 cup sugar 3 Tbsp butter, melted Glaze: 1/2 cup powdered sugar 1 teaspoon soft butter 1 Tbsp lemon juice or hot water to desired consistancy A little bit of lemon zest 1/2 teaspoon vanilla Cut rolls in half and place in a greased 9×13" pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.  Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm. printablerecipe

 

Breakfast Pie

Occasionally when my husband and I both have the day off, we enjoy making something a little more special than the ordinary breakfast fare.
Today we made this delicious breakfast pie. This is a recipe I've had for years but don't make very often, so we never get tired of it. I change up some of the ingredients to whatever I happen to have on hand.
 Today I had a little bit of bacon to use up but not enough, so I added some ham as well.

First, press thawed shredded potatoes into the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle with butter.

Bake at 400 for 25 minutes.

In the meantime combine your meat, cheese, onion and bell pepper in a bowl....

and in another bowl combine beaten eggs, milk, salt and pepper.

After your potatoe shell is baked, let cool for 10 minutes.....

then spoon your meat and cheese mixture into the shell.  Pour the egg and milk mixture over the top.

Bake at 350 25-30 minutes or eggs have set.

Let it cool 10 minutes before serving.

Breakfast Pie 3 cups frozen shredded potatoes 1/4 cup melted butter 1 cup diced meat... bacon/ham/sausage 1 cup shredded cheddar cheese 1/4 cup finely chopped bell pepper 1 Tbsp finely chopped onion 2 large eggs beaten 1/2 cup milk 1/2 teas salt 1/4 teas pepper Thaw potatoes on paper towels to absorb excess moisture.  Press potatoes into bottom and up sides of ungreased 9 inch pie plate. Drizzle with butter. Bake 25 minutes at 400 degrees or lightly browned. Cool 10 minutes. Combine meat, cheese, peppers and onions. Spoon into the baked potatoe shell. Combine beaten eggs,milk, salt and pepper. Stir well and pour over meat and cheese mixture. Bake at 350 degrees 25-30 minutes or until set. Let stand for 10 minutes before serving. You can assemble this the night before, omitting the egg mixture and refrigerate.  In the morning let set at room temperature for 30 minutes. Pour egg mixture over, then bake like normal. printablerecipe

Linking to:
Mealtime Monday

Orange Crescent Rolls

A few weeks ago I posted a recipe for Glazed Cinnamon Crescent Rolls  here which are so delicious. I decided to try using the same concept and turn them into an orange roll.
I don't know which one is better, the cinnamon or the orange. They are both awesome!! You be the judge.

Lay your crescent rolls out on a cookie sheet and spread with the butter mixture.

Roll up and seal the ends as good as you can. Some of the mixture will melt out but thats okay.
Bake at 350 for 12-15 minutes.

Orange Crescent Rolls

1 can crescent rolls

4 Tbsp butter softened

1/2 cup sugar

Zest of one orange. Reserve about a third of it for the glaze.

Heat oven to 350. Stir together soft butter, sugar and zest until combined.

Separate crescent rolls and lay out on a ungreased cookie sheet. Spread an equal amount of the sugar butter mixture on each crescent. Roll up starting at the wide end. Try to pinch the ends to seal. Some of the mixture will melt out.

Bake for 12-15 minutes or golden brown. Let cool slightly then remove from pan and drizzle the glaze over them.

Glaze:

1/2 cup powdered sugar

1 teaspoon butter softened

Reserved orange zest

 1 Tbsp orange juice more or less
printablerecipe

Linking to: Mealtime Monday

Broiled Grapefruit

If you are like me, you probably have a lot of citrus on hand right now. My favorites are clementines, navel oranges and grapefruit.
I have always liked my grapefruit with a some brown sugar sprinkled on it and this is a refreshing change from eating them cold. It is simply delicious.
The sugar melts and caramelizes on top and the grapefruit warms slightly. Be sure to squeeze out all the juice at the end. It's the best part!
You could make this with honey and eliminate the butter to make it healthier if you like.

Broiled Grapefruit

2 large grapefruits, chilled 1/2 cup brown sugar 1 1/2 Tbsp. butter, melted 1/2 teas. cinnamon pinch of sea salt Directions: Preheat a broiler. Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half so it will stand upright. Using a serrated grapefruit knife or a small sharp knife, loosen the grapefruit segments in each half by carefully cutting between the fruit and peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish. In a small bowl, stir together the brown sugar, melted butter and cinnamon. Spread the mixture evenly over the grapefruit halves. Sprinkle with a pinch of sea salt.  Put under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, approx 3 minutes. Watch closely... Mine took more like 4-5 minutes.

printablerecipe

Linking to: Mealtime Monday

Glazed Cinnamon Crescents

Oh.My.Goodness!!
These little cinnamon crescents are a breeze to make and so good warm from the oven.
 They are full of cinnamon flavor and absolutely melt in your mouth. It's like a little cinnamon roll without all the hard work.
Unroll your crescents and separate each one and lay out on a cookie sheet. Spread some of the butter/sugar mixture on each roll.

Roll them up crescent roll style.

Try to pinch the ends shut as good as you can.  Some of your butter/sugar mixture will leak out anyway. That's fine if it does.
Bake at 350 for 12-15 minutes.
Let cool slightly, remove from pan and drizzle the glaze over them.

Try not to eat them all at once!!!

Glazed Cinnamon Crescents

1 can crescent rolls 4 Tbsp butter softened 1/3 cup sugar 1 1/2 teaspoon cinnamon Heat oven to 350. Stir together soft butter, sugar and cinnamon until combined. Separate crescent rolls and lay out on a ungreased cookie sheet. Spread an equal amount of the sugar/ butter mixture on each crescent. Roll up starting at the wide end. Try to press the ends to seal. Some of the mixture will melt out. Bake for 12-15 minutes or golden brown. Let cool slightly then drizzle the glaze over them. Glaze: 1/2 cup powdered sugar 1 teaspoon butter softened 1 teaspoon vanilla  1 Tbsp hot water more or less Put powdered sugar in small bowl with the soft butter. Add just enough hot water to melt the butter and to achieve the desired consistency. Add vanilla. If you get it too thin add more powdered sugar.  printablerecipe

Baked Cranberry Apple Oatmeal

After stuffing myself like a turkey the last few days, I was ready for a healthy, nutritious breakfast this morning.
 This recipe is so versatile.You could make it with blueberries or raisins or whatever you like. I did a fresh peach and cranberry that was really good.
This is so much better than just plain cooked oatmeal and it smells so good while it's baking.
 You won't believe how delicious this is!

Baked Cranberry Apple Oatmeal

3 cups milk, plus more for serving if desired  4-5 Tbsp brown sugar or to taste  1 1/2 Tbsp butter  1 teaspoon cinnamon  1 teaspoon vanilla  1 1/2 cups old fashioned oats  1 large apple peeled and chopped  3/4 cup dried cranberries  1/2 cups chopped pecans optional   You could substitute blueberries or raisins for the dried cranberries if you like.    Directions Preheat oven to 350. Bring the milk,brown sugar,butter,cinnamon and vanilla just to a boil. Meanwhile in a mixing bowl, mix together the oats, apple, cranberries and nuts if you are using them. I don't put nuts in mine. Pour the milk mixture over the oatmeal mixture and stir to combine. Pour into a greased 9 or 10 inch pan. Sprinkle a little more cinnamon on top and bake uncovered 30-35 minutes or until the liquid has been absorbed and the oatmeal is tender. Serve with milk and brown sugar. Note: I use less sugar in mine when I'm making it and put it on top when I eat it. printablerecipe

Pumpkin Pancakes

I can't think of a better way to start off a cool fall morning than with a stack of pumpkin pancakes dripping with butter and maple syrup.

I made these last week and they were so good!
            Hope you love them too!

Pumpkin Pancakes

1 cup flour 2 Tbsp sugar     2 tsp baking powder 1/4 tsp salt     1/2 tsp cinnamon 1 large egg, separated 1 cup milk 1/2 cup pumpkin 1 tsp vanilla opt. 2 Tbsp melted butter Combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin and vanilla. Stir into dry ingredients just until moistened. Beat the egg whites until soft peaks form. Fold into batter. Very gently stir in melted butter. Pour batter by 1/4 cupfuls onto a hot buttered grill. Turn when bubbles form on top of pancakes. Cook until golden brown Serve with butter and maple syrup. Note: If you like spice you could add some nutmeg or allspice to this. I prefer just the cinnamon. printable recipe

Baked Apple Pancake

One of our favorite breakfast is an apple pancake that I found in Taste of Home years ago. Since peaches were in season  I decided to try it instead of apples. It was really good! I meant to post this weeks ago so if peaches are no longer in season try it with apples.

 We always like bacon or sausage with this to cut the sweetness. And of course real maple syrup is a must!

Baked Apple Pancake 

1 cup pancake mix 2/3 cup milk 2 Tbsp vegetable oil 1 egg beaten 1/4 cup butter 1/3 cup packed brown sugar 1 medium apple peeled and sliced. If apples are small use 2. Maple Syrup   In bowl, combine pancake mix, milk, oil, and egg.  In an 8-10 inch ovenproof and non-stick skillet melt butter. Stir in brown sugar and apple slices. Saute until sugar is dissolved. Pour batter overapple mixture. Cook uncovered over medium heat until bubbles form on top of pancake and starting to set.  Bake uncovered at 350 for 12-17 min. or golden brown. Invert onto serving platter. Serve with maple syrup

printable recipe

Breakfast Hash Brown Casserole

My husband and I love making breakfast whenever we both happen to have the same day off. I enjoy it more than going out to eat but that may be because I work in a restaurant.
Anyway, sometimes I get tired of all the eggy breakfast casseroles so I made this. I cut this out of a magazine years ago and stuck in my recipe box and finally decided to try it. I wish I wouldn't have waited so long because it is really good!

Breakfast Hash Brown Casserole

2 lb. ground sausage. I prefer a sausage with only salt and pepper added. If you like a spicer sausage I'm sure that's fine too. 2 cups shredded cheddar cheese 1 can (10 3/4-oz.) cream of chicken soup 1 cup sour cream 1 cup French onion dip 1/2 cup chopped onion 1/2 cup chopped green or red peppers or some of each Salt and pepper to taste 1 30-oz. bag frozen hash brown shredded potatoes, thawed Cook the sausage until browned. Drain well. In a large bowl combine the chicken soup, sour cream,French onion dip, cheese, onion,peppers, salt and pepper. Fold in thawed hash browns. Mix well. Spread 1/2 of the hash brown mixture in a 9"x13" greased baking dish. Spread 1/2 of the sausage over the hash browns. Repeat layering second 1/2 hash brown mixture and the reat of the sausage on top. Bake at 350 for about one hour or golden brown. Opt...Top with additional shredded cheese before serving if desired. printablerecipe