Breakfast Burritos

Breakfast Burritos

8-10 Tortilla shells- taco size works great

8 eggs

8 slices of bacon (I use Turkey bacon.  They are only 35 calories each and taste just as good as pork)

Tator Tots- enough to fill the bottom of a pie pan or 8X8 pan

Shredded cheese- about 1 cup

1.  Start to bake the tator tots in the oven at 450 for about 18 minutes.  I like to add a little seasoning salt to

      them before I put them in the oven.

2.  Cook your bacon strips.  If you have a griddle, it is wonderful for this.  Just lay your slices out and turn it

      up to 300°.  Cook until both sides are evenly cooked.  Take off and lay on a separate plate to cool.

    -If you do not have a griddle, you can line them up on a microwave safe plate, separate each level with a     

     paper towel or napkin to absorb any grease or cook in a skillet on the stove.

3.  After the bacon is cooked, spray your griddle or pan with cooking spray and add your scrambled eggs to

     it.  Add salt and pepper to taste and cook until done.

4.  Warm up your tortilla shells for about 1 minute.

5.  About this time, all of your items should be finished cooking.  Pull your tator tots out and smash into the

    eggs.  Crumble up the bacon into the eggs.  You can either add shredded cheese now, or after you dish

    each tortilla up individually.  I have one child who doesn't like cheese, so I do it individually.

6.  Dish about 1 cup of the food onto your tortilla shell, fold it up, and serve.

Fluffiest Pancakes EVER

I used to just use the Bisquick or a store brand pancake mix, but then I found this recipe and found out how easy it was and more important, how good they were.  This recipe is MUCH better than any prepackaged pancake mix, I promise.  The are ultra fluffy and just plain good.  My kiddos love pancakes and like Percy Jackson (if you have read those books), they like their pancakes blue.  I will usually add blue food coloring to the batter to give them some fun pancakes.

For the recipe you will need this:

1 Large Egg
1 Cup Flour
3/4 Cup Milk
1 Tbsp Sugar
2 Tbsp Vegetable Oil
3 tsp. Baking Powder
1/4 tsp Salt

1.  Beat the egg.  Add the remainder of the ingredients and mix until smooth.
2.  Heat a skittle or frying pan, and add about 1/4 cup of batter.  Once batter has several bubbles in it, flip to other side, and cook until golden brown.

This recipe will make about 9- 4 inch pancakes.  Each is 100 calories!  I usually double the recipe for my family of 4 and have leftovers for the following morning.  These are also good to add blueberries to.  Just put them right in the batter.

Hope you like them!

~Stacy~

Lemon-Poppy Seed Muffins

  So last year when I was visiting home for my youngest sisters wedding, all of the other sisters had just purchased "The Biggest Loser" cookbooks and were just raving about all of the recipes they had tried and how good they all were.  This interested me since they were healthy, low-calorie recipes, plus, the books were at a steal of a price right then, so I too purchased one.  This past month I have been looking for lemon recipes because of my gigantic lemons on my tree and I want to take advantage of them as much as I can, and I ran into this recipe.  It looked good and I love lemon-poppy seed muffins, so why not.  They were really good.  I doubled the batch and ground up a whole container of the oats so I could make more of them soon.

   Here is the recipe:

1 Cup Whole Grain Oat Flour
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 cup Fat-free, Artificially sweetened Vanilla Yogurt
3 Large Egg Whites
1/3 Cup Honey
1 tsp Vanilla Extract
1/2 tsp Lemon Extract (or approximately 3 Tbsp of real lemon juice)
1 Tbsp grated lemon peel
2 tsp Poppy Seeds

Directions:  Preheat the oven to 350°.  Coat 20 cups of mini muffins (or 10-12 of regular size) with nonstick spray.  In the bowl of a food processor fitted with a metal blade, process the flour for about 1 minute, or until it is the consistency of all-purpose flour and no coarse grains remain.  Combine the flour, baking soda, baking powder, and salt.  Sift the mixture twice.

In a medium bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract until well mixed.  Stir in the reserved flour mixture until just combined.  Stir in the lemon peel and poppy seeds.  Spoon into the the muffin tins.

Bake for 9-11 minutes (for the mini muffins  11-13 for regular), or until a toothpick inserted in the center of the muffin comes out dry.  Cool on rack 5 minutes and enjoy!!

The mini muffins are about 41 calories!!  My regular muffins are about double the size of my mini muffins so they are only about 80 calories!!  You can't say that about many muffins that taste good!

The cooks for The Biggest Loser suggest if you are going to use lemon juice, to use the real stuff so I tried with these.  I only doubled the amount from the lemon extract (1 tsp) and they weren't too lemony, so I googled and found a few answers you can try (I am going to do the same).  The first was 1/2 tsp lemon extract= approximately 3 tbsp of lemon juice.  The others said to use lemon zest instead because that is where the flavor of lemon extract comes from and double what the extract calls for.  So. . .if you want to try either of these instead of the extract, I think either will be wonderful.  I thought they were great and so did my youngest son.  He ate about 5 of the mini muffins as soon as they came out of the oven and loved them!

To find this original recipe and more from The Biggest Loser, go to: www.biggestloserclub.com/.  (You do have to register as a member if you want to get more recipes.  I will try to post more delicious ones I have tried.  They offer 1 month free, but then you do have to pay a fee.  I am not sure what because I have not joined!)

~Stacy~

Buttermilk Syrup

A couple of weeks ago we had a Personal Progress "IHOP" night, Important Hour of Progress.  (our PP leaders are THE most creative ladies I know!) We served the girls pancakes that they could load with toppings like sliced strawberries or bananas, whipped topping, maple syrup, or the delicious Buttermilk Syrup!  One of the girls commented that the buttermilk syrup tasted like a little bit of Heaven, and I quite agree.  I liked it so much I went back for seconds. I would have only taken the syrup if others weren't in the room, but because they were I also took a pancake.  :)  Seriously... so good! 

I have made this for my family a couple times since, and they love it.  I have never seen them eat so many pancakes at one time.  This syrup is HEAVENLY!!!

Buttermilk Syrup

1 cube butter

1 C. sugar

1/2 C. buttermilk

1 Tbsp. Kero syrup

1 tsp. vanilla

1 tsp. baking soda

Melt the butter over a medium heat.  Add sugar, buttermilk, Kero syrup, and vanilla.  Bring to a boil then turn off the heat.  Whisk the baking soda in.  Be careful, the baking soda causes the syrup to boil up fast, but if you have it off the heat and are whisking fast it will not flow over.  

Serve over hot pancakes and enjoy!!

~Rachel~

Top 5 Breakfast Ideas

My family really likes breakfast foods.  We like to eat them for breakfast and for dinner.  Just last night my oldest wanted scrambled eggs something bad (I think it is because she is learning to cook and loves to do eggs), so we changed our  dinner plans and had fresh grated hash browns, scrambled eggs topped with cheese, toast, and homemade hot chocolate.  Everyone was happy.  It got me thinking, I should do a post on our favorite breakfast since we love them so much.

So here we go, and they are in no particular order, just the random order that I find them. :)

Egg and Ham cups

One day I was looking for a recipe that called for dried whole eggs.  I found this one and thought I would give it a try.  I omitted the veggies because I just was not sure how the family would like it in the first place.  We all loved it!  I have since added different meats (ham, turkey, sausage) and added bell peppers a time or two.  It seems that no matter what I add everyone really enjoys these.  

Melt in your mouth MUFFINS

We LOVE these muffins.  I constantly have the mix in my pantry.  My kids beg me to make muffins all the time.  I have tried them with all kids of flavors inside.  We have done chocolate chips (kids favorite), strawberries (hubby's favorite), blueberries, and raspberries.  I used fresh fruit in mine as it was coming off the vine.  This winter I plan to try some of the fruit I dried.  I am sure that will be a hit too.

Apple Pie Oatmeal

My middle daughter really, really loves oatmeal.  She will almost always choose oatmeal over cereal, so when I came across this recipe I knew we had to try it.  It was a hit!  She and I eat this oatmeal for breakfast at least two times a week, it just depends upon how fast we eat all the apples in the week.  I do have one change to the recipe that we like better... I omit the nutmeg.  It is just a little too much for me.  I tried cutting it in half and it was still too much, so I just don't add it.  I am not saying it is bad, that was just all I could taste the first time.  But I still loved the recipe enough to try it again and again and again....

German Pancakes

My hubby and I have always liked German Pancakes.  I don't make them a ton, but when I do it is like a little treat.  My kids started liking them when I saw Mel's recipe for mini, pop-in-your-mouth sized portions.  They gobbled them up.  

Buttermilk Pancakes are one of my very favorite.  They come from this blog, but she is going through a blog redesign and I couldn't find the post.  Good thing I make them so much I have the recipe down by heart (and written down).  

Buttermilk Pancakes

2 C. flour

2. tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

2 eggs

2 C. buttermilk  *or substitute*

1/4 C. melted butter

*buttermilk substitute*  2 C. milk plus 2 Tbsp vinegar.  If you are using the substitute combine these at the beginning so they can sit for 5 minutes.  

In a mixing bowl add the dry ingredients together.  

Add the egg yolks to the milk.  Mix together with a fork and add to the flour mixture.

In a small mixing bowl beat the egg white until they form stiff peaks.  Fold into the flour/milk mixture.  Add melted butter.  

We really like these pancakes and do all sorts of fun things with them.  Eat them regular with maple syrup, yogurt instead of syrup, blackberry syrup, fruit on top.  You name it and we have probably tried it.  

I hope that you enjoy these recipes as much as we do!!

~Rachel~

German Pancakes

Yum yum yum! I LOVE German pancakes!! We used to always eat them when I was growing up, so maybe I love them because they remind me of my childhood-or maybe it is just because they are AMAZING!!! Mmmm! I decided to make them for breakfast, and I decided to do mini style, in the muffin pans.  They turned out delish and I topped them with my mom's blackberry syrup.  Another double yum! Lucky for you, that recipe has already been posted, so try these German pancakes out and pour some hot blackberry syrup over the top, sprinkle with powdered sugar and enjoy!!

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first five ingredients in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (about 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.  

Melanie

Peach Smoothie

If you enjoyed Michelle's Peaches and Cream, you will love this smoothie!  They are very similar, in that they are almost the same... both absolutely delicious!  I have been making this smoothie for the past few years when I get all my peaches to can.  Sometimes I make it for breakfast and sometimes it is a late night treat with my hubby, after all the kiddos are in bed.  

Peach Smoothie

2 frozen peaches

1 fresh peach (not frozen)

1/2 -3/4 C. cream, 1/2 & 1/2, or milk

1 tsp. sugar

To freeze the peaches blanch them in boiling water for 1 minute then remove the skin and pit.  Place them on a cookie sheet and place them in freezer for a few hours or overnight.

In a blender add the milk and fresh peach, blend until smooth.  Add one frozen peach half at a time until smooth. You may need to add more cream/milk to get a nice smooth consistency.  Add sugar if desired.  

I like to use cream, it gives it a richer flavor, but I don't always have cream on hand so I have tried different variations, and they all work and taste great.

-Heather-

Blackberry Syrup

I always loved to have pancakes for breakfast when I was growing up.  Mom was a great mother, who always seemed to have a hot breakfast before school.  I am still not sure how she did that while trying to get 8 children and 1 husband off to school and work, but she did, I still think she might be Wonder Woman.  After I moved out they planted blackberry bushes.  These bushes are amazing!  They grow so many blackberries each year that my family gives them away by the bucketful.  This also gave my Mom a good excuse to come up with recipes to use all of these blackberry that started taking over their freezer.  One of my favorites is Blackberry Syrup, to go with my favorite breakfast of pancakes.

I am sure that you could also replace the blackberries with raspberries, and sometimes I do half black/half raspberry.  Either way, it is de-lish!

Blackberry Syrup

1 1/2 C. Blackberries (fresh or frozen)

2 C. water

3 Tbsp. cornstarch

1/2 C. sugar

In a saucepan, add blackberries, 1 1/2 C. water, and sugar.  Take the remaining 1/2 water in a small bowl (I just use the 1 C. measuring cup that I have already used) and add the cornstarch.**  Mix the two together with a fork until nice and smooth.  When the water in the saucepan starts to boil, add the cornstarch mixture to thicken the syrup.  Let it boil for about 1 minute, or until it becomes as think as you like.  

Spoon hot syrup over pancakes and enjoy!  Store extra syrup in a glass mason jar or airtight container in refrigerator.

**Whenever you are mixing water and cornstarch use cold water.  The cornstarch with mix together without any lumps.  If you use warm/hot water you will not be able to get the lumps out very easily. And no one wants to eat a chunk of cornstarch! 

The pancake recipe I got from Heather, and my family loves it.  I make them with half white flour, half fresh ground wheat flour.

Pancakes

2 C. Flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 C. milk

2 eggs

2 Tbsp. oil

2 Tbsp Vinegar

Mix the first four ingredients together.  Add the milk, eggs, oil, and vinegar.  Heat pan to a medium heat.  Pour about 1/2 C. pancake mixture into pan.  Flip pancake when the bubbles have popped.  

Top with blackberry syrup and eat a little bite of heaven!  

P.S. It is okay if you lick the plate clean afterwards, there are people (not naming any names) that do that in my house.  

~Rachel~

Melt In Your Mouth Muffins- Gluten Free

So, for the gluten free version of these muffins, you will need to add a little extra milk than the original version, but they really are very delicious too!  I was worried that they would be a poor substitute for the real thing, but that is not the case!  I have NO problem eating this version while the rest of the family eats the real thing!  I also substituted Splenda for the sugar and Silk for the milk to accommodate my dairy free diet.

Muffin Mix-Gluten Free                                                                                                                    

(Melt-in-Your-Mouth Muffins-Gluten Free Version!)

8 C. White Rice Flour (Below)                     2 tsp. Ground Nutmeg

3 C. Splenda                                                  1 Egg  
3 Tbsp. Baking Powder                                1 1/2- 2 C. Silk
2 tsp. Salt                                                       ½ C. Butter or margarine, melted
2 tsp. Ground Cinnamon

For Mix:  In larger bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix well.  Put in large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 to 8 months.  Makes about 11 cups of muffin mix.

For Muffins:  Preheat oven to 400°.  Put liners in muffin pans.  Put 2 ¾ cups muffin mix in medium bowl.  Combine egg, milk, and butter in small bowl.  Add all at once to muffin mix.  Stir until mix is just moistened; batter should be lumpy.  Fill prepared muffin liners ¾ full.  Bake 18 to 20 minutes, until golden brown.  Makes 1 dozen muffins. 

For variation, fill liners only partway; add a teaspoon of jam or jelly.  Finish filling liners.  Can also mash up a banana or two and add to batter with some chopped walnuts; add cup of blueberries or chocolate chips.  Bake as usual.

These are just 96 calories if you make them plain and still as low as 131 calories if you add chocolate chips to them!  Nice!

Rice Flour Mix:

2 C. Rice Flour                                             1/3 C. Tapioca Flour

2/3 C. Potato Starch                                   1 tsp Xanthan Gum

Mix at this ratio until you have the amount of rice flour you would like.  Store in an air tight container.

Regular Melt In Your Mouth Muffin Mix Link

~Stacy~

Melt In Your Mouth Muffins

These are really great muffins.  They taste so delicious.  My family loves them.  My boys eat them up and ask for them often!  You can make them several different ways for a variety or just eat them plain.  I even tried them gluten free today and they were still great, no joke!  I will include a link for that recipe too at the end.

Muffin Mix                                                                                                                    

(Melt-in-Your-Mouth Muffins)

8 C. All-purpose Flour                                   2 tsp. Ground Nutmeg

3 C. Sugar                                                       1 Egg  

3 Tbsp. Baking Powder                                  1 C. Milk

2 tsp. Salt                                                        ½ C. Butter or margarine, melted

2 tsp. Ground Cinnamon

For Mix:  In larger bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix well.  Put in large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 to 8 months.  Makes about 11 cups of muffin mix.

For Muffins:  Preheat oven to 400°.  Put liners in muffin pans.  Put 2 ¾ cups muffin mix in medium bowl.  Combine egg, milk, and butter in small bowl.  Add all at once to muffin mix.  Stir until mix is just moistened; batter should be lumpy.  Fill prepared muffin liners ¾ full.  Bake 18 to 20 minutes, until golden brown.  Makes 1 dozen muffins. 

For variation, fill liners only partway; add a teaspoon of jam or jelly.  Finish filling liners.  Can also mash up a banana or two and add to batter with some chopped walnuts; add cup of blueberries or chocolate chips.  Bake as usual.

These are just 96 calories if you make them plain and still as low as 131 calories if you add chocolate chips to them!  Nice!

Gluten Free Recipe

~Stacy~