Tomorrow is Mother’s Day and I knew Jack would have been happy to make me breakfast or order and take out from our favorite breakfast place, but I wanted to make a quiche for my mom and ended up making us one too.

This is my go-to quiche recipe:

ENTER RECIPE

The meat can be changed or removed, and the same with the vegetables. This is always a crowd favorite and I like to make it the night before the holidays. I recently made my Denver Quiche for the men’s group at church and the loved it!

​*In the picture is sausage quiche.

A few months ago I shared my banana chocolate chip bread and realized, I never shared my actual banana nut bread! Way back when I shared my banana nut muffin recipe, but I’ve tweaked the recipe over time, and when I make this recipe I usually do a double batch so I can freeze some of the mini loaves. This version makes 10 mini loaves or 3 regular loaves, just adjust the baking time.
​
ENTER RECIPE HERE

Last month I came up with a new version of banana bread with chocolate chips. So this month I wanted to do the same for my pumpkin bread recipe.

Ingredients

• 2½ cups of flour
• ¾ cup of brown sugar
• 1 cup of sugar
• ½ tsp of baking powder
• 1 tsp of cinnamon
• 1 tbsp of pumpkin pie spice
• 1 tsp of salt
• 3 eggs
• ½ cup of oil
• ¼ cup of water
• 1 can of pumpkin
• 1 bag of mini chocolate chips

Directions

1. Preheat the oven to 350F
2. Combine flour, sugars, baking powder, cinnamon, pumpkin pie spice and salt.
3. In a separate bowl combine eggs, oil, water and pumpkin.
4. Combine the wet and dry ingredients.
5. Fold in chocolate chips
6. Bake for 50-60 minutes

​
The new bread came out delicious! It was the perfect balance of chocolate and pumpkin. As the best bonus ever was the house was filled with the sweet smells of fall!

Andrew goes through eating bananas and just throwing them on the floor. There were a few times the overripe bananas just got thrown away because we were tired of banana bread. Instead of them getting thrown away or the same old banana bread, I looked for something different. I came across a recipe for banana chocolate chip bread and changed a few things.

Ingredients

•  3-4 medium, overripe bananas
•  3/4 cup sugar
•  1 egg
•  1 teaspoon vanilla
•  1/4 c. vegetable oil
•  1 1/2 cups All Purpose flour
•  1 1/4 tsp baking powder
•  1/2 tsp. baking soda
•  dash of ground cinnamon
•  1/8 tsp salt
•  1 bag of mini chocolate chips

Directions

1. Preheat the oven to 350ºF. Prepare a 9x5 loaf baking pan by lining it with parchment or foil and lightly spraying nonstick spray.
2. Mash the bananas with a fork or whisk. Whisk in the sugar, egg, vanilla, and vegetable oil.
3. Mix in the flour, baking powder, baking soda, cinnamon, and salt. The batter will be lumpy.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared baking pan (top with more chocolate chips if you want). Bake for 55-60 minutes.

​Y’all the bread was amazing, warm mini chocolate chips that melted in the mouth, with the subtle taste of banana was the perfect breakfast on a lazy Sunday morning!

It's a New Year and that means the annual health related New Year Resolutions! One of my own biggest problems is I just don't eat breakfast, and I hate getting out of bed so I only leave enough time to make a cup of coffee and run out the door. This year I am trying to change that, I still might only leave time to grab and go, but now I am grabbing these amazingly easy and delicious yogurt jars. I make 5 of them Sunday night before bed and just grab them on my wait out the door. I still eat them at my desk, but they keep me full until lunch time!



Ingredients:
32oz Vanilla Yogurt
1 Cup Old Fashioned Oats
2 Cups Fresh fruit or frozen
5 Mason Jars 16 oz.

Instructions:
Mix 1 Cup Old Fashioned Oaks with the 32oz tub of Vanilla Yogurt in a large mixing bowl.

Using a canning funnel divide the Yogurt Oat Mixture into the 5 16oz Mason Jars.

Slice fruit into 1/2 inch pieces and add to the Mason Jars. Strawberries and blueberries are my favorite.

Refrigerate at least overnight and enjoy up to five days.

For the yummiest results mix the fruit and Yogurt Oat Mixture together before eating.

Today is my amazing mother's birthday. She is the strongest person I know. I truly admire her and I hope I am at least half the mom she is. Since it is her birthday I thought I would share her favorite recipe, she loves banana nut muffins and if I'm making her any type of cake for her birthday she will ask for a banana nut with buttercream frosting. Yum!

Ingredients:
     1 1/2 Cup All-Purpose Flour
     3/4 Cup White Sugar
     1 tsp Baking Powder
     1/2 tsp Salt
     1/2 tsp Cinnamon
     1 tsp Baking Soda
     1 Egg
     1/3 Cup Butter, Melted
     3 Large Bananas, Mashed
     2 oz Chopped Walnuts
 
Directions:

1. Preheat to 375 degrees. Combine bananas, sugar, egg, and melted butter in a large bowl. Shift in flour, baking powder, baking soda, and salt.
2. Pour in to prepared pan(s) and bake for 10-15 minutes for mini muffins or 25-30 minutes for large muffins, loaf, or cake pans.

 
Happy Birthday Mom!!!

​Top of the Morning'. Today is Saint Patrick's Day and that means everything GREEN! I started my morning off with some Green Mint and Chocolate Chip Waffles. I followed my regular homemade waffle recipe but added half a cup of green mint chips and half a cup of chocolate chips, plus a few drops of green food coloring. I personally like to pour plain batter in my waffle maker and sprinkle the chip on top; it helps prevent all of them from sinking to the bottom of the mixing bowl. Top of with some of your favorite maple syrup and a glass of green milk! Happy Saint Patrick's Day. 

Earlier this month I talked about the pre-made grab and go breakfast biscuits, but today I wanted to share a healthier and lighter breakfast: pre-made smoothie bags. We don't eat overly processed food so I wasn't willing to try the frozen bags of smoothie mix found at the store. I decided to make my own. I went to the store and bought some fresh and frozen fruit and vegetables. I labeled each bag with type and how much milk to add. I put equal amounts of fruit and vegetable in each freezer bag and froze. The night before I would remove one of the frozen bags to defrost in the refrigerator. The morning of I would put the thawed ingredients into my mixer, add the diary and blend until smooth. These are so great on busy mornings; they are really healthy and keep you full for hours! 

I think Jack is the only person I have ever met that eats a full breakfast every single morning. He cannot start his day off without a yogurt, two scrambled eggs with cheese and half of a homemade chocolate chip waffle with syrup. I am just full from writing all of that!!! I on the other hand usually have coffee for breakfast, which is something that I am working on trying. In order to do that I needed pre-made grab and go breakfast because I know I would not be willing to wake up any earlier to make a hot breakfast before work. I came across this recipe and made a few tweaks to it.
After they cooled I put three in zip lock baggies and placed them in the freezer. When I was ready for them I would place them in the microwave for 30-60 seconds and enjoy!

We are trying to eat less processed foods and eating more "real" food. Simply if we can't pronounce the words in the ingredients then we are not going to buy it. Jack was really worried about this because every morning he would enjoy a frozen waffle for breakfast. After doing a little research I found out that I could make homemade waffles and freeze and when Jack is ready to enjoy them he can just pop one in the toaster like he would any other store bought waffle.  This is the basic recipe that I use, he prefers his with extra chocolate chips, and I like mine original with fresh strawberries and whip cream!

Ingredients
     2 eggs
     2 cups all-purpose flour
     1 3/4 cups milk
     1/2 cup melted buter
     1 tablespoon white sugar
     4 teaspoons baking powder
     1/4 teaspoon salt
     1/2 teaspoon vanilla extract

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, melted butter, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

*To Freeze: completely cool and place into a freezer bag. To reheat put back in the waffle iron or in the toaster. 

Growing up I was very blessed as a kid since we always had homemade jam. My favorite jam was this incredible fresh elderberry jam that my aunt made. She would pick the wild elderberries near her cabin and give them out as gifts. This year I thought about bringing back that tradition and made and gave my own jam as Christmas gifts. Now mine wasn't fresh elderberry jam, but frozen mix berries works perfectly!! There is just no comparison between overly processed store bought jam and delicious homemade jam! I used 5 cups of frozen berries with 7 cups of sugar. Each fruit has different amounts so make sure to follow the recipe on the pectin box.

Wash, then boil the 1/2 pint jars and lid rings for 10 minutes.

Boil water in a small saucepan for 10 minutes. Remove from heat and place the lids in the hot water. Leave in the water until needed.

Crush 5 cups of mixed berries in a large pot and mix in pectin then bring to a rolling boil.

Stir sugar in and bring back to rolling boil for one minute exactly. Remove from heat and skim off any foam with a spoon.

Before the jam gets too cool pour into the sterilized jars using the funnel. Use the measurer to leave a 1/2 inch gab. Place the lid on the jar and tighten the ring. Place the jars in hot water and boil for 10 minutes. Carefully remove with the tongs and cool on a towel. Wait 24 hours before enjoying.

I love Fall and with the busy season among us, I wanted to share my favorite Thanksgiving breakfast items. It is sweet and tangy and perfect with a cup of Pumpkin Spice coffee as I finish off Thanksgiving side dishes!

Ingredients
     2 cups Flour
     3/4 cup Sugar
     1 1/2 tsp Baking Powder
     1/2 tsp Baking Soda
     3/4 tsp Salt
     1/4 cup Butter, Soften
     3/4 cup Orange Juice
     1 tbsp Grated Orange Zest
     1 Egg
     1 cup Chopped Cranberries
     1/2 cup Chopped Walnuts or Pecans (Optional)


Glaze
     1 1/2 cups Powdered Sugar
     3 tsp Milk
     1/8 tsp Salt
     1/4 tsp Vanilla Extract
     2 tsp Melted Butter

Directions

1. Preheat oven to 350 and spray a bundt pan with baking spray or grease and flour.
2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Stir the sliced soften butter into the dry mixture until combined. Add the orange juice, orange zest, and beaten egg and mix well. Fold in the cranberries and if desired walnuts or pecans. Spoon batter into the prepared pan.
3. Bake for 1 hours or until a toothpick comes out clean. Cool in the pan for 10 minutes before adding glaze and serving.