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!

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!

Crêpes for Breakfast!

Today for breakfast we treated the kids to crêpes stuffed with vanilla whipped cream. The only complaint? I should’ve made more! Here’s the recipe. If you plan ahead, it’s a breeze:

Whipped Cream Stuffed Crêpes

Crêpe batter: 1 cup flour – pinch of salt – 1 cup milk – tablespoon vegetable oil – dash of maple syrup – 1 egg

Whipped Cream: 2 quarts heavy cream – three heaping spoonfuls of powdered sugar – 1 teaspoon vanilla extract

Combine dry ingredients and mix. Consistency should be a little runny.  For whipped cream, combine ingredients and whisk until cream is thick enough to form stiff peaks. Store in the freezer while you return to the crêpes. Heat stainless steel pan over medium heat. Brush with vegetable oil to prevent sticking. While pouring batter over pan, tilt the pan to spread the batter. The thinner the better. Promptly flip as crêpes will brown quickly. Stack completed crêpes on a single plate to retain heat. After all the crêpes are done, stuff them with the whipped cream & finish with maple syrup. Delicious!

Tip: Make lots of crêpes and store any extras in the freezer for later.

Extra Tip: Don’t inform your children about the extras, or else there won’t be any.