{Cheesy Hash Brown & Egg Breakfast Casserole} Make-Ahead of Time

This breakfast casserole is a breeze to whip up. I have tried a lot of different recipes for breakfast casseroles, and some I just don’t love. This one was delicious, my kids loved it too. Its a wonderful make ahead breakfast to make the night before a get together or for a holiday, to just throw in the oven that morning.



24 oz frozen shredded potatoes
salt and pepper
12 eggs
2 C half and half
1 t season salt
1 1/2 C cheddar cheese, grated
1 1/2 C pepper jack cheese, grated
2 C chopped ham (you can substitute cooked sausage)


Spray a 9×13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.

Pour it over the top of the potatoes. Cover with foil and bake right away or the next morning.

4. Bake at 350 for 90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This will help it hold its shape better.



Recipe Source: Jamie Cooks It Up


{Buttermilk Syrup}

This is the only syrup we use for THESE and waffles and traditional pancakes. It is amazing, there really is nothing like it. I haven’t bought regular maple syrup from the store in a looong time thanks to this. Its easy to make and refrigerate afterwards to use again and again, if it lasts that long.


1/2 cup butter
1 cup sugar
1 cup buttermilk
2 tsp vanilla
1 Tbs light karo syrup
1/2 tsp baking soda


In a large saucepan (it needs to be larger, because this will foam up quite a bit) over medium heat, melt the butter, add the sugar, buttermilk, vanilla and karo syrup, mix all together and bring to a boil for about 1-2 minutes. Turn off the heat and stir in the baking soda (this is where the foam comes in) let sit for about 5 minutes or so to thicken up a bit before serving.

Adapted from: Oh Sweet Basil

{German Pancakes}

This is one of our favorite breakfast meals. We LOVE them! They are far better than regular pancakes in my opinion. But the reason I love them so much is because they are more like a crepe in a way. Any topping goes great with these, we like fresh berries or bananas sprinkled with powdered sugar, or buttermilk syrup. Yum!

1 cup milk
6 eggs
2 tsp vanilla
2 Tbs sugar
1 tsp salt
1 heaping cup of flour (Not leveled, and over the rim)
1/4 cup of butter (For the pan)

In a 9×13 inch pan melt the butter in a 450 degree oven. Once the butter is all melted take the pan out so the butter doesn’t burn
In a medium bowl mix all the ingredients together and pour in the buttered dish. Bake for 12-15 minutes

*Its normal for the sides to puff waaay up

{Homemade Granola}

This was my first time making homemade granola, I will never go back to store bought! This stuff is amazing as a snack, in yogurt, as cereal in the morning. Love it. I made mine into bars and also crushed some up after it came out of the oven. YUM

6 cups Rolled Oats (not Quick Oats)
4 Tablespoons Butter, Melted, Plus More For Greasing
1/4 cup Vegetable Or Canola Oil
1 teaspoon Salt
1 cup Brown Sugar
1/2 cup Honey
1/4 cup Apple Juice
1/4 cup Molasses
3 teaspoons Vanilla Extract
1-1/2 cup Rice Krispies
1 cup Wheat Germ
1/2 cup Finely Chopped Pecans
1/4 cup Roughly Chopped Almonds
8 ounces, weight Milk Chocolate Or Chocolate Almond Bark, Melted (optional)

Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don’t burn. Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.

Recipe Source: The Pioneer Women

{Coconut Syrup}

Wow this syrup was amazing. I have been wanting to make waffles for dinner ever since. Yummy.

1/2 cup butter
3/4 cup buttermilk
1 cup sugar
1/2 tsp baking soda
1-2 tsp coconut extract

Melt the butter in a medium sauce pan. Add in the buttermilk and 1 cup of sugar. Stir.
Bring the mixture to a boil, while stirring continually. Once you have a rolling boil, let it boil for 1 minute. Remove the pan from the stove and add 1 tsp baking soda and 1-2 tsp coconut extract.
Stir it all to combine. The syrup will start to foam and bubble. Don’t worry. Let it sit for 5 minutes so it can thicken. Pour over waffles of pancakes.

Recipe  Source: Jamie Cooks It Up

{Spinach and Fruit Smoothie}

I have been making these in the mornings for awhile now and LOVE them, they are so good and refreshing and it makes me happy to get that extra veggie serving in my diet. My husband and kids both loves these too. Try it! I know you will love it too.

All I do is get about 2 cups of fresh baby spinach or kale and pour in enough water to blend it all up. Afterwards I use what ever I have on hand for the fruit, but usually I just buy the big bags of frozen fruit at costco and use about 1 1/2 cups of that. Then I just add some organic vanilla almond milk and blend it all together. Pretty easy eh? And so good, and even better…So good for you 🙂

{Peach German Pancake}

We love german pancakes at our house. I have never tried them baked with fruit, so when I saw this recipe in a magazine I decided to give it a shot. Everyone really enjoyed these. You could also make them with apples or pears too, but bake the apples in the pan for about 10 minutes before adding the batter to soften them a little.

2 medium fresh peach, sliced
6 Tbs sugar
1/2 tsp cinnamon
4 Tbs butter
6 eggs
1 cup flour
1 cup milk
1/4 tsp salt
1 tsp vanilla
powdered sugar for dusting

Heat oven to 425 degrees. Peel and quarter peaches removing the pit. Thinly slice the quarters.
In a small bowl, mix 1 tbs sugar and 1/4 tsp cinnamon and mix with a fork. Add the peach slices and toss until they’re well coated. Place the butter in a 9X13 inch cake dish and put in the oven until melted, remove and swirl the pan to coat the entire bottom. Spread the peaches over the bottom of the pan.
Meanwhile make the pancake batter. Combine the eggs, milk, flour, salt, vanilla and remaining cinnamon and sugar. Whisk until it is all mixed and frothy. Pour the batter over the peaches and bake for about 15-20 minutes until it is puffy and golden brown. Dust with powdered sugar when serving.

Recipe Source: Family Fun Magazine

{Best Bran Muffins}

This recipe comes from my Mother in Law. I have loved these muffins for years. She always has a huge bowl of batter in her fridge and makes them in the morning and then freezes some. The batter lasts up to a week in the fridge. And still tastes moist and delicious after being frozen and microwaved for 25 seconds. Mmmm

4 1/4 cups whole wheat flour
1 tsp salt
4 cups original fiber one cereal
2 cups wheat bran cereal
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart buttermilk

Sift flour and salt together. Combine flour mixture, fiber one, and wheat bran. Set aside.
Mix boiling water and baking soda. Set aside to cool.
Cream butter and sugar.
In a large bowl, stir eggs one at a time, beating well. Stir in buttermilk and soda liquid. Stir in bran mixture. Tightly cover. These are better if they refrigerate for 12 hours and last in the fridge for a week. To bake, drop by spoonfuls (don’t stir) into greased muffin tins. Bake 375 degrees for 20 minutes.
Freeze any left overs for another time.

{French Toast}

Wow it has been a little while since I have posted anything on here. We have recently moved out of state and are in transition for a bit. I will try to post more frequently from now on.
This is just a basic french toast recipe but I love it because it can work with so many bread types and still taste amazing. I usually make extra egg mixture and store it in my fridge for up to a week so that we can make a quick breakfast.

6 thick slices of bread
2 eggs
2/3 cup milk
1/2 tsp cinnamon
1 tsp vanilla extract

Beat together, egg, milk, cinnamon, and vanilla. Heat a lightly oiled griddle or skillet over med-high heat.
Dunk each slice of bread in the egg mixture, soaking both sides. Place in the pan and cook on both sides until golden. Serve hot.