Breakfast Banana Croissants

If you haven’t already discovered the delight that is caramelizing bananas, you need to bust out those pans and get to cooking! Caramelizing, that is, cooking the bananas until they brown slightly, is a great way to use up those super ripe bananas you have sitting around. The recipe could hardly be simpler: Continue reading “Breakfast Banana Croissants”

Vegetable Cream Cheese Bagels!

This morning we had guests over the house. Added to our already large family, that made for quite a few people to feed. For a quick, delicious breakfast I opted for bagels with assorted cream cheeses. If you have an ALDI near you (there are three near us here in Tampa) this meal costs just a few dollars and will satisfy sweet and savory taste buds alike!

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1 block cream cheese

Chopped Broccoli

Chopped Onions

Chopped Celery

Chopped Carrots

2 tsp Onion Salt

Throw ingredients in your favorite mixer and blend. Adjust portions until you get the consistency you like. For sweet, substitute your favorite jam for the vegetables (this morning we used raspberry jam) or try cinnamon and sugar instead (be sure to blend until sugar crystals are fully dissolved). The possibilities are endless!

Rainbow Pancakes

Today is my daughter’s birthday, and for breakfast we made her her favorite: rainbow pancakes! We used our pancake recipe, divided it into small portions, and dyed them with food coloring accordingly. It’s simple, but an absolute delight as far as the kids are concerned.

Rainbow Pancakes

1 cup flour

Pinch sea salt

2 tablespoons sugar (we used powdered but granulated works too)

1 tablespoon baking powder

1 cup milk

Vegetable oil

1 egg

Splash vanilla extract

Combine dry ingredients, mix wet ingredients (just a quick pour of vegetable oil will do), and then combine the two. Don’t over do it on the mixing; they’re should be plenty of bubbles and even some small chunks visible in the batter. Heat pan (non-stick pans work best here) at low to medium heat. Pour a small amount in a separate container, add dye, and pour onto pan. As soon as bubbles are visible throughout the pancake, flip over. Cook through (no more than a minute) and repeat until you have completed your own rainbow stack!

Tip: My daughter wakes up early, so rather than try and beat her to the punch we made the pancakes after she went to bed and simply reheated them in the morning.

Extra Tip: Place a chunk of butter in a gravy boat, submerge it in maple syrup, and pop it in the microwave. Once heated, pour over pancakes. Lip. Smackingly. Good.

Stuffed French Toast Sticks

Holy cow, talk about delicious! To be honest, I doubted my wife when I saw her removing these from the stove-top. I have my fair share of recipes that haven’t quite gone according to plan, and for a moment I expected the same out of these. Let me assure you, I could not have been more wrong! These sweet cream cheese & banana stuffed french toast sticks may be my favorite take on french toast yet!

Banana Stuffed French Toast Sticks

For this recipe we made 6 sandwiches altogether.

12 slices whole wheat bread

2 bananas

Butter

3 eggs

2 teaspoons cinnamon

4 tablespoons sugar

2 cups Graham cracker crumbs

4 oz Cream cheese

Powdered sugar

Add powdered sugar to cream cheese and mix to desired sweetness. Spread over bread and top with thinly sliced bananas. Close the sandwiches. In a separate bowl, whisk eggs. On a separate plate, combine cinnamon, sugar, and graham crackers. Quickly dip the sandwiches in the egg mixture and transfer to graham cracker mix for an even coat throughout. Heat butter over medium heat and grill sandwiches until each side is crispy. Slice long ways and serve!

Tip: Do not allow children to taste until food is on the table, otherwise you may inadvertently trigger a stampede!