OK you went a little overboard with the pumpkin bread recipe.

You now realize there is no way you’re going to eat an entire extra loaf before it spoils. (Although I’m sure you’d give it a good try!)

And sure you can freeze it … but you’re still really into pumpkin dishes right now.

Well now you can turn it into a special weekend breakfast treat!

This pumpkin bread french toast recipe is a seasonal twist on an old favorite.  And it makes any breakfast extra special.

In fact, it would make for a perfect Thanksgiving morning treat for house guests!

Guess I’d better go update my Thanksgiving grocery list now …

So the next time you want to use up some pumpkin bread before it spoils, plan for a breakfast treat.  You have the perfect recipe for pumpkin bread french toast that will make any breakfast seem a little more special.

Until our next meal,

Rebecca

Pumpkin French Toast

Ingredients:

Pumpkin French Toast

• 4 1/2-Inch Slices Pumpkin Bread
• 2 Eggs
• 1/2 Cup Milk
• 1 Tbs Sugar
• 1/2 Tsp Vanilla
• 1 Tbs Butter
• 1 Tbs Oil

Directions:

1. Whisk eggs, milk, sugar and vanilla in a bowl wide enough to easily lay in pumpkin bread pieces with a spatula.
2. Heat butter and oil on a large skillet over medium heat.
3. Soak each side of the bread for 10 seconds, and then cook each side until golden brown. Approximately 2-3 minutes per side.
4. Serve with real maple syrup, or cream cheese frosting thinned out with a little milk.

Tomorrow is Sunday, and you really have nothing planned first thing in the morning.

So you have the time to start the day off with a special treat.

You don’t want to make a big breakfast casserole since there won’t be anyone to eat the leftovers.

And you want something a little more special than the standard breakfast fare of eggs, bacon,and pancakes.

Well if you like french toast, I have the perfect recipe for you!

This recipe takes your standard french toast recipe up a notch, by incorporating a sweet but light bananas foster filling, that makes an ordinary breakfast treat into something extraordinary.

So the next time you want a Sunday breakfast treat, save a few bananas for the weekend.  You’ve got the perfect recipe that will start your day out on a high note.

Until our next meal,

Rebecca

Bananas Foster French Toast

Ingredients:

Bananas Foster French Toast

• ¼ Cup Chopped Pecans
• 2 Tbs Unsalted Butter
• ¼ Cup Brown Sugar
• 2 Large Bananas Peeled and Cut Into ½” Rounds
• 6 Eggs
• 1 1/2 Cup Low-Fat Milk
• 1 Tsp Vanilla Extract
• 1 Tbs Cinnamon
• 8 Slices Bread

Directions:

1. In a skillet over medium heat, toast pecans until lightly browned. Set aside.
2. Melt butter in a large skillet over medium-high heat.
3. Add brown sugar and 2 tablespoons water and stir until sugar dissolves.
4. Continue stirring until mixture is foamy, about 2 minutes.
5. Add bananas and cook until tender, about 2 minute.
6. Transfer to a small bowl and keep warm.
7. In a large baking dish, mix egg, milk, vanilla extract, and cinnamon.
8. Spray a griddle with cooking spray and place over medium heat.
9. Dip bread in batter and thoroughly coat both sides.
10. Place on hot griddle and cook until golden brown, about 2 to 3 minutes per side.
11. Spoon equal amounts of banana mixture on 4 slices of french toast and top each with another slice.
12. Cut and serve halves garnished with nuts.

As you get ready for bed, you think to yourself, “I’d really like to do something special tomorrow for <fill in your name of choice here>.”

It’s easy to show people you care with food.

And there’s something about breakfast in bed that really ups the ante.

I guess it’s the unexpected nature of it.

You know when you’re going to a lunch, or having a dinner party.

But waking up to food — when you’re not expecting it — really starts the day off on a special note.

My favorite breakfast in bed menu includes pancakes. (And of course, bacon!) 

Pancakes are comforting, versatile, and always considered a treat.  They’re great plain with a simple maple syrup.  And with the addition of  fruit or a new topping, you can turn them into something extra special.  

I’m a huge fan of adding frozen blueberries or chopped up bananas to the batter, or topping the pancakes with chopped strawberries that have been soaking in a little sugar and water.

When you want to show someone you care, pancakes will always do the trick. 

So the next time you want to start someone’s day off with breakfast in bed, go ahead and get your serving tray out of storage before you go to bed.  You’ve got the perfect recipe for the perfect morning start.

Until our next meal,

Rebecca

Fluffy Scratch Pancakes

Ingredients:

Fluffy Blueberry Pancakes

• 1 Cup Flour
• 1 Tbs Sugar
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1 Egg
• 3/4 Cup Milk
• 1/4 Cup Margarine, Melted

Directions:

1. In a small bowl, combine flour, sugar, baking powder, and salt.
2. Combine egg, milk, and butter, and then stir into dry ingredients until moistened.
3. Grease and then heat a griddle to medium, and pour 1/2 cup batter for each pancake. 

Tip: Make one “throw away” pancake first, and use it to wipe up the grease on the griddle.  The rest of your pancakes will be golden brown!

Eek!!  Your in-laws are coming!

It’s their first visit since you married their son.

They’re coming to visit for the weekend.  And they’ll be staying with you.

You want breakfast each day to go smoothly. 

You’re looking for something that you can set to cook and relax, so you’re not scrambling in the kitchen trying to time the bread, bacon and eggs just perfect so that they all finish at the same time.

And while you liked my French Toast Strata recipe, these are meat eaters.  You need something a little heartier for breakfast.  They’re from the Midwest for Pete’s sake! 

It’s ok … I’ve got you covered.   And because this recipe refrigerates well and reheats just like the first time, I’ve actually got you covered for both mornings!

So when you’re doing your grocery shopping for the weekend, toss the five simple ingredients in your basket and pick out a great smelling coffee.  You’ve got the perfect recipe for a breakfast so easy, you’ll be able to sit back and enjoy that wonderful cup of coffee with your in-laws. 

Until our next meal,

Rebecca

Midwest-Approved Egg Bake Casserole

Sausage Egg Bake Casserole

•  1 (32 ounce) Package Frozen Shredded Hash Brown Potatoes
• 1 Pound Ground Pork Sausage
• 1 (8 oz) Package of Shredded Cheddar Cheese
• 9 Eggs
• 2 Cups Milk
• Salt and Pepper

Directions:

1. Heat oven to 350 degrees F.
2. Place hash browns in a grease a 13-in. x 9-in. x 2-in. baking dish (no need to thaw)
3. Place dish in oven for 15 to 20 minutes, until your hash browns just start to crisp a tad.
4. At the same time, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
5. In a large bowl, beat eggs and milk until smooth.
6. Once the hash browns are ready, sprinkle the cooked sausage in a layer across the hash browns.   Salt and pepper to taste.
7. Sprinkle the cheese on top of the sausage.
8. Pour the egg and milk mixture over the entire thing.
9. Cover with tin foil and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Servings: 12

Tips:

Remember to spray the foil with cooking spray before placing on the baking dish.  It will keep the cheese from sticking to the foil, so you end up with a perfect top.

You can also prepare this the night before and just pop it in the oven first thing in the morning.  However your hash browns will be very soft.  So if you like crispy hash browns, take the extra 25 minutes in the morning to make it fresh.

Have you tried this recipe? Do you have a question or comment for me?

I invite you to leave it as a comment below!

Don’t you dare throw those bananas away.

Instead, do a quick fist pump and yell “woo hoo!”

You’re about to experience a treat that words just can’t do justice.

Sure you think you’ve had good banana bread.  But this recipe took me several attempts to perfect and it is now, without a doubt, the best banana bread I’ve ever tasted.

Warning: Once you make this recipe you will probably experience some or all of the following…

You’ll find yourself buying bananas in bulk just so that you’ll have extra to have turn brown.

You’ll start playing “banana nazi” forbidding people to eat bananas at your house.

Your friends will start snooping around your kitchen more often to see if you have any banana bread to eat.

Your house guests will come to expect it.

And you will be asked for the recipe time and time again.

By making this recipe you are consenting that you understand these risks and will not hold me responsible.

So the next time your bananas turn brown, get excited!  You have the perfect recipe for delicious banana bread that will once again make your house smell amazing.

Seeing a trend here?  Who needs incense when you have good smelling recipes?  I actually have a loaf in my oven right now as I’m writing this. 

Until our next meal,

Rebecca

Side note: I make this recipe with 1/2 oatmeal for a reason.  It started because I was trying to put oatmeal in recipes to keep my husband’s bad cholesterol down.  But it ended up giving the bread such great texture, that we fell in love with it.  If you prefer though, you can use 2 cups of flour instead of one cup of each.  It’s still as delicious, but I highly recommend you try it with the oatmeal.
 

Oatmeal Banana Bread

Warm Delicious Banana Bread

• 1 Cup All-Purpose Flour
• 1 Cup Cooking Oats
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup Butter, Softened
• 3/4 Cup Brown Sugar
• 2 Eggs, Beaten
• 4 Mashed Overripe Bananas
• 1 Tsp Vanilla Extract

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9×5 inch loaf pan.
3. In a large bowl, combine flour, oats, baking soda and salt.
4. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
5. Stir banana mixture into flour mixture and add vanilla; stir just to moisten.
6. Pour batter into prepared loaf pan.
7. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

It’s a holiday weekend. 

And starting on Thursday your house will be full of family members and friends visiting from out of town.

Your menu is already set for the big brunch on Sunday, but you also have a lot of meals between Thursday and then to plan for – including breakfasts.

And since everyone gets up at different times, you want something that you can make in advance, and just pop in the oven when everyone decides to roll out of bed.

I love the holidays.  Any time where I get to cook for the masses is a gift in my opinion.

I get to plan a full menu and cook the recipes that are only done justice when made in large quantities.

And this recipe is a great example.  Your guests will wake up to the warms smells of cinnamon and apples, and the entire day will start out on a delightful note.

So the next time you have a house full of out-of-town guests, check one of the mornings off your list.  You have the perfect recipe for a breakfast treat.

Until our next meal,

Rebecca

French Toast Strata

Ingredients:

French Toast Strata

• 1 Loaf Cinnamon Bread, Cubed
• 1 8 Oz Package Cream Cheese, Cubed
• 8 Eggs
• 2 1/2 Cups Milk
• 6 Tbs Butter, Melted
• 1/4 Cup Maple Syrup
• 2 Apples, Peeled and Diced

Directions:

1. Arrange 1/2 of the bread cubes in greased 13 x 9 baking dish.
2. Top with cream cheese and apples and remaining bread.
3. In blender combine eggs, milk, butter and maple syrup, process until smooth.
4. Pour over bread.
5. Cover and refrigerate overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Bake uncovered at 350 for 35-40 mins or until knife inserted comes out clean.
8. Let stand for 10 minutes before serving.

Apple Cider Syrup

Ingredients:

• 1/2 C Sugar
• 4 Tsp Cornstarch
• 1/2t Cinnamon
• 1 Cup Apple Cider
• 1 Tbs Lemon Juice
• 2 Tsp Butter

Directions:

1. In a saucepan, combine sugar, cornstarch, and cinnamon.
2. Gradually whisk in cider and lemon juice.
3. Bring to boil; cook and stir for 2 minutes or until thickened.
4. Stir in butter until melted.
5. Serve warm with strata.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!