Tater-Tot Breakfast Skillet:

My mother-in-law had this huge set of awesome cast-iron skillets that she didn't want anymore, so she gave them to me!!! I had always wanted some, but when I lived at home, we had a flat-surface stove, and whereas I LOVED that stove, you couldn't use cast-iron on them, because it's too heavy.

But! When I moved into my home now, we still have an awesome stove, but it has regular burners.

So I have lots and lots of things I want to try in these awesome skillets now!

This is the first thing that I made in them, and stay tuned, because more will definitely be coming your way!!

This was super fun, and really yummy!

Tater-Tots are always a good idea, and to use them for a crust is genius!

This recipe is really flexible too! It calls for sausage and bacon, but you could definitely just use one or the other if you prefer.

Of course, any kind of cheese you wanted to use would be fantastic!

And add whatever you want to your eggs! I threw in some diced bell peppers and onions, garlic powder, salt and pepper. 

But you could add in so many different things, depending on your taste...mushrooms, spinach, jalapeno peppers, etc., etc.,....the list could go on and on!!!

I hope you give it a try, and enjoy it as much as we did!

Dad, you would love this!!! I can't wait to make it for you!

P.S.

FYI: Breakfast for dinner is what I'm all about, but this also heated up great for breakfast the next day!

1 (32 oz) bag frozen Tater Tots

6 eggs

salt and pepper to taste

2 cups shredded cheese

3/4 cup cooked, crumbled sausage

3/4 cup fried, chopped bacon

(I used a cast iron skillet for this, but I'm sure you could use any skillet or even a pie plate or something...just so it has sides, and is oven safe!)

Line the tater tots in a single layer across the bottom of a greased skillet. Then line the outside edges of the pan (which will make a double layer, just around the outside).

Bake at 425 degrees F for 15 minutes.

Meanwhile, whisk together eggs, salt and pepper. Add a tablespoon of water.

Heat a skillet to medium heat, and scramble the eggs, cooking just until set, because they can finish cooking later. 

Remove the potatoes from the oven. Using the back of a spatula, measuring cup, glass...whatever you have that's flat, gently press the potatoes down, making a more solid, flat layer, like a crust. Make sure to get the ones on the sides too, pressing them into the side, not down. 

Sprinkle with one cup of cheese.

Add eggs and spread out as evenly as you can.

Sprinkle the sausage over the eggs, and cover with the remaining one cup of cheese.

Top with bacon.

Return to the oven and bake for 10 minutes.

Let stand 3-5 minutes before slicing.

Enjoy!!!

{Light & Fluffy Waffles}

I love waffles, but I don't like how heavy they tend to be sometimes.

I thought the instructions in this recipe were a tad odd, 

but it really does result in a light and fluffy waffle!

Hope you try them out!!

4 cups flour

1 tsp. xanthan gum

1 & 1/2 cups sugar

2 tblsp. baking powder

1/2 tsp. salt

4 large eggs, yolks and whites separated

2 cups buttermilk (see note)

1/2 cup milk

1/2 cup water

2 cups (4 sticks) butter, melted

2 tsp. vanilla

Whisk together dry ingredients in a large bowl; set aside. In a mixing bowl, beat egg whites on high speed until stick peaks form; set aside. In a separate bowl, combine egg yolks, buttermilk, milk, water, butter and vanilla. Add to dry ingredients and mix until combined. Gently fold in egg whites until well combined.

Cook according to directions on your waffle iron.

Enjoy!!

Note:

-If you don't have buttermilk on hand, just add 2 tblsp. lemon juice to 2 cups milk. Stir and let stand for 5 minutes.

Products I love: 3 different Granola Bars:

Today, I'm sorry to say that I do not have a recipe to share with you.

However, I'm very excited to share several product recommendations with you!

I am not receiving anything or getting paid to write this post. 

These are not my pictures, but all the opinions are my own. 

I love granola bars. 

For breakfast, a snack, I could eat them any time of day. Surprisingly, there are precious few gluten-free options when it comes to granola bars. And even fewer options if you are not interested in eating the same kind of granola bar for the rest of your life.

We have been getting the Nature Valley Trail Mix bars for years, and whereas they are good, I personally am getting sick and tired of them, and would be perfectly content not to see another one for the rest of my life!!

Yes, I do make my own and all that sometimes. But I have been traveling a lot recently, and have encountered different situations where I needed those bars to be completely sealed 

(example: in the airport, camping/vacationing where it's very damp and humid, etc.)

Being in one of those situations recently, I randomly started reading every.single.lable of every.single.box of granola bars in the grocery store. I have done this time, after time, only to find 2, maybe 3 bars that were gluten-free.  

However, this time I was SO excited to come across three very different bars, that were all gluten-free!! So of course I got all of them to try, and I ended up loving each and every one of them!

They were each very different and unique, yet delicious!

Both of the Nature Valley Bars are completely gluten-free. 

The milk&cereal bar, however, does have malt extract, which is derived from barley. This does not bother me, but for someone with extreme gluten sensitivity, or actual Celiac Disease, this may be a problem, so you have to use your own judgement.

I hope you will check your grocery and give some of these a try!!!

If you are a fellow granola bar lover, I don't think you'll be disappointed!

~Peanut Butter Dark Chocolate~

~Mixed Berry with Greek Yogurt~

~Honey Nut Cheerios Milk&Cereal Bars~

Cinnamon Roll Baked Oatmeal:

I love our Baked Oatmeal (it's been on the blog for a while now) that we normally make. I had been seeing lots of different kinds of baked oatmeal recipes floating around, and some of them look amazing!

Be forewarned, you will mostly likely be seeing several more recipes for Baked Oatmeal coming soon!

Anyways, this one was my brother's first choice, so I through it all together one night and baked it the next morning.

Oh my! It is SO good!! I think I could have eaten the whole pan!

It's unbelievably creamy, and the perfect amount of sweet!

I will definitely be making this A LOT and I hope you try it out as well!!

3 cups quick oats

1/2 cup brown sugar

1 & 3/4 cup milk

3 tblsp. butter, melted

2 eggs

2 tsp. baking powder

3/4 tsp. salt

2 tsp. vanilla

2 tsp. cinnamon

Glaze:

1 cup powder sugar

1 tblsp. milk

1/4 tsp. cinnamon

In a large bowl, mix all the ingredients, except glaze, until well combined.

Pour into a greased 9x13-inch baking dish, and spread out evenly.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let rest while you mix up the glaze.

Put all of the glaze ingredients in a small cup and mix until smooth.

Drizzle over oatmeal and serve!

Note:

-I like to mix this up the night before, cover and refrigerate.

Then bake the next morning. Just let it sit on the counter while the oven pre-heats.

Note to self:
-Top oven @ 335 degrees for 25 minutes.

Peanut Butter Chocolate Chip Pancakes:

I've said this before, and nothing has changed, so I'll say it again! We are pretty big peanut butter fans here.

My older brother used to put it on EVERYTHING! I won't even tell you what all he put it on, because some some of it just sounds so gross! My younger brother doesn't put it on weird things, but he does like a little chocolate chip cookie with his peanut butter. He also puts it on brownies, sandwiches, ice-cream...anything he can think of. And once every so often, you will find my dad in the kitchen...with a spoonful of peanut butter!

Anyway, when I saw a similar recipe to this, I knew that even though I might not eat as much peanut butter as the males in my family, I would still love these!

And I was right! My whole family loved these, and we'll definitely be making them often!

(sorry, the pancakes were hot, so that's why the peanut butter was sliding off!!)

2 cups rice milk

3 cups water
4 eggs

4 tsp. vanilla

1 cup peanut butter

4 & 1/2 cups flour

1/2 tsp. xanthan gum

1/2 cup sugar

2 tsp. baking powder (3/4 tsp. if you are using double-acting)

2 tsp. baking soda

1 cup chocolate chips, mini or regular, optional I guess

In a mixing bowl, beat together milk, water, eggs, vanilla and peanut butter until well combined.

Add flour, xanthan gum, sugar, baking powder, and baking soda. Mix just until combined.

Stir in chocolate chips, if desired.

Pour onto hot, greased griddle in 1/4 cupfuls. Cook until batter begins to form bubbles. Flip and cook 1-2 minutes more or until the bottom is golden brown.

Serve!!

Note:

-These are perfect served with maple syrup, but if you are wanting more of a peanut butter bomb, spread peanut butter on the pancake before topping it with syrup. Or try out this super fast and easy

Peanut Butter Syrup.
-You can also just sprinkle the chocolate chips over the pancakes after you make them, if you want.
-I like to make these with Rice milk, because when you use regular milk, the batter is SO thick, you can't even pour it!

Creamy Breakfast Casserole:

I love a breakfast casserole. Especially ones like this one! Throw it all together the night before, and pop it in the oven the next morning!
My dad's cousin made this for us when we were at her house one weekend. It's SO yummy! If you don't like cottage cheese, don't worry, because you can't even taste it and you have no idea it's even in there. It's just the key ingredient in making the casserole so creamy and moist!
I hope you give it a try! 

3 cups frozen Hashbrowns

1/4 cup butter, melted

1 pound ground Sausage, browned and drained

1/4 cup finely chopped onion

7 eggs

1&1/2 cups shredded cheddar cheese

1 (16 oz.) container small curd Cottage Cheese

Prepare a 9x13-inch baking dish with cooking spray. Layer the ingredients in this order:

1. Hash-browns

2. Melted butter

3. Sausage

4. Onions

In a medium bowl, beat eggs with a hand mixer until light and fluffy. Stir in shredded cheese and cottage cheese until well combined. Pour mixture over the potato and sausage layers. 

Cover with a lid or plastic wrap, and refrigerate over night.

Remove from the fridge, and preheat the oven to 375 degrees.

Bake, covered with foil, for 30 minutes. Uncover, and bake 30 minutes more, until knife inserted in the center comes out clean. 

Let stand for 5-10 minutes.

Serve!!!!

Notes for myself:
-If baking in the top oven, reduce temperature to 350 degrees

Flourless Chocolate Peanut Butter Muffins:

I love muffins as it is, but when they are super quick and easy muffins? Well, that just makes me love them even more!! From start to finish, these can be done in under 20 minutes! And you'll never guess they don't have flour in them! I was skeptical at first, but wow! They are SO good! They have the texture of any normal muffin, except they are just really moist and absolutely delicious! 

1 medium banana

1 egg

1/2 cup creamy peanut butter (a generous 1/2 cup)

1/3 cup baking cocoa

3 tblsp. honey

1 tblsp. vanilla

1/4 tsp. baking soda

pinch of salt, optional

1/2 cup chocolate chips, regular or mini

Prepare a mini muffin tin with paper baking cups or generously coat with cooking spray; set aside.

Place all ingredients, except the chocolate chips, in a blender. 

Blend until smooth. Stir in chocolate chips. Using a small cookie scoop, fill mini muffin cups 3/4 full. Sprinkle additional chocolate chips over the tops of the muffins, if desired. Gently press into the batter.

Bake at 400 degrees for 8-12 minutes, or until toothpick inserted in the center comes out clean, or with a few moist crumbs.

Cool in muffin pan for 10 minutes. Remove to a clean dish towel or cooling rack to cool completely.

Store in an airtight container at room temperature for up to 5 days or up to 4 months in the freezer.

Note:
-I actually prefer NOT to use paper baking cups. They work okay, but these muffins have a tendency to stick to the paper. They come right out of the greased muffin tin, so that's the method I prefer. 

BEST gluten-free bread:

I don't know if I have ever been more excited about sharing a recipe! And that says a lot, because I am generally very excited to share most recipes!!!

My mom found a version of this recipe and wanted me to try it. I was a bit hesitant, because it's gluten-free bread and that just doesn't turn out all that great. We had a fairly good bread recipe - granted we never made it because it took all day, tons of ingredients and I mean, it was good, but was it really worth it all?

I read and read and read over the recipe AND the comments before I ever tried it out, and something about it just kind of pulled me in! I think I was just too curious not to try it out! For one reason basically - could a recipe this easy, taste as good as they claim? 

I am here to tell you that it absolutely does!! I have no clue why or how, but I have enough confidence in it to proudly scream "THIS IS THE BEST GLUTEN-FREE BREAD"!!!!!!

Over the past several weeks, me and my other gluten-free eating family members have been enjoying SANDWICHES like PB&J, meat and cheese, tomato, scrambled egg, etc. (with bread that doesn't have to be heated up before you eat it, by the way)!!!!! 

GRILLED CHEESE!!!!!!! 

FRENCH TOAST!!!!!!!! 

Hot dogs on BREAD!!! 

CINNAMON-SUGAR TOAST!!!!!

And just PLAIN!!!!

My brother has been thoroughly enjoying taking a sandwich to work!

I wish I could make a loaf for everyone of you, so you could see how good it really is!

But since I can't, I hope you will just trust me and try it out!

 

  

1 & 1/3 cups brown rice flour
1 & 1/3 cups tapioca flour
1 & 1/3 cups cornstarch
1 tblsp. potato starch
1 tbslp. xanthan gum
1 tblsp. Egg Replacer
2 tsp. salt
1/2 cup dry milk powder
1 package (2 & 1/4 tsp.) Active Dry yeast

3 large eggs
¼ cup butter, softened
2 teaspoons cider vinegar
⅓ cup honey
2 cups very warm water (but not too hot)

In a large bowl, whisk together the first 9 ingredients; set aside.
In a mixing bowl with a paddle attachment, mix together the eggs, butter, vinegar, honey and water. There may be some small pieces of butter that don't get thoroughly mixed together, but that's fine.
Add half of the flour mixture, and mix just until combined. Add the remaining flour mixture, and mix just until combined. Scrape down the sides, and mix on medium-high speed for 4 minutes. Mixture should resemble very thick cake batter.



Divide the dough evenly between two, greased, 8-inch loaf pans.



Spread the dough evenly. Dip your fingers in warm water to smooth the top of the loaf.
Cover pans with a clean dish towel, and set in a warm place to rise for 1 to 1 & 1/2 hours or
until the dough has risen about an inch above the pans.

Once they have finished rising, bake at 375 degrees for 30 minutes or until an instant read thermometer reaches between 200 and 205 degrees.
To test for doneness, remove the bread from the oven. Insert an instant read thermometer from the side to the middle of the loaf, making sure not to touch the bottom of the pan. 
Once done, let them cool in the pans for 10 minutes.
Gently remove from the pans and place on a cooling rack. Cover with a clean dish towel, and allow to cool completely before cutting.
Store in an airtight container on the counter away from direct heat, such as by the stove or something like that.
It can be refrigerated as well, but doesn't have to be. It will keep on the counter for about 5 days. 
To freeze, wrap individual loaves in plastic wrap and place in a gallon bag.
You can also slice a loaf and freeze individual slices wrapped in plastic wrap and stored in a ziplock bag in the freezer. Place in the microwave for 10-20 seconds to thaw.



Note:
-I have used Active Dry yeast and Rapid Rise yeast, and I think they both work great.
-Here's a recipe for the Egg Replacer!

Mini Freezer Omelets:

These are so easy to make and fabulous for a fast and easy breakfast!

I like to make some with just meat and cheese, and then some with other mix-ins. That way everyone can find something they like! I hope you give them a try!

8 eggs

1/2 cup milk

Mix-ins of your choice:

Shredded cheddar cheese

Sauted peppers, onions and/or mushrooms

black olives

chopped tomatoes

crumbled, cooked bacon

crumbled, cooked sausage

chopped ham

Place eggs and milk in a large bowl. Mix with a hand mixer until light and fluffy. Divide evenly between 12 paper-lined muffin cups (with foil and paper liners). Add small amounts of any mix-ins you like! Bake at 350 degrees for 25-30 minutes, or until eggs are set. Allow to cool in the muffin tin for 5 minutes. Remove to a wire rack to cool completely. Place on a cookie sheet and freeze until completely frozen. Place in a gallon zip-lock bag and return to the freezer. 

To Re-heat:

Remove foil muffin cup, and place omelet on a plate. Microwave for 45-60 seconds or until heated through!

Note:

-I actually love to eat these with grits over the top!

-If you don't use the muffin-liners with paper and foil, the regular ones will stick to the omelet really bad!

Pancake Poppers:

I love pancakes! When I was younger, we had pancakes just about every Saturday morning, and well, we still do that I guess! Not every week, but probably at least twice a month!

During the week, things are too busy to make pancakes in the mornings, but some of us aren't huge cold cereal fans. I came across this idea, and decided to try it out. It worked great and makes for a quick and yummy breakfast! I babysit some kids that really like pancakes, and they love these!!

I let the little kids eat them warm as they are, and tear them up in pieces for the toddlers. It works great! I hope you'll give them a try too!!

4 eggs

4 cups milk

2/3 cup canola oil

1 tsp. vanilla

4 cups flour

1 tsp. xanthan gum

8 tsp. baking powder

1/2 cup sugar

1/2 tsp. salt

Optional: Blueberries, strawberries, crumbled cooked sausage, crumbled cooked bacon pieces, chopped nuts, chocolate chips, whatever you can think of!

In a large mixing bowl, beat the eggs until foamy. Add milk, oil and vanilla. Mix well. Add dry ingredients and mix until well combined.

Spray a mini-muffin tin with cooking spray. Using a cookie scoop, fill muffin cups 3/4 full. If you want to add any optional ingredients, now is the time to add them. Sprinkle over the muffin cups and press gently into the batter. Bake at 435 degrees for 12-18 minutes or until very light golden brown. Let set in the pan for 3-5 minutes. Run a table knife around the edges to loosen from the pan. Flip them out on a wire rack or even just the counter top and let them cool. Place on a baking sheet (preferably so they aren't touching too much) and freeze for 2-3 hours. Remove from the cookie sheet and place in a ziplock bag. Freeze until ready to use!!

To Re-Heat:

For about 6 poppers, microwave for 1 minute to re-heat! Dip in syrup!

Note:
-We prefer to use Rice Milk in our pancakes, but you can use whatever you like.
-You can, of course, use any pancake mix you want!

Monkey Bread:

We used to always have a thing called "Wake-up Rolls" for breakfast on Christmas morning. It's a lot like monkey bread. When we first went gluten-free, I tried to make Wake-up Rolls gluten-free, but it just didn't work. This year, I really wanted to try it, so I searched and searched, and came across a recipe that looked amazing, and sounded pretty good. I was nervous about it, though, because the ingredient list was long, the instructions were even longer and nothing was really going right for me while I was trying to make them. Thankfully, they turned out AMAZING!!! I was beyond impressed and excited with how they tasted and how they were surprisingly easy to make! Please try them! I would HIGHLY recommend that you read all the way down through the instructions before starting, just so you can be familiar with everything. It's really not hard at all and doesn't really take that much time either. I hope you try them and enjoy them as much as we did!

Dough:

2 & 1/2 cups flour

1/2 cup tapioca starch

3 tsp. xanthan gum

1 tblsp. Rapid Rise yeast

3 tblsp. sugar

1/2 tsp. salt

1/4 cup instant vanilla pudding mix (dry)

1 tsp. baking powder

4 tblsp. butter

1/2 cup water

3/4 cup milk

1 egg, room temperature

1 tsp. cider vinegar

2 tblsp. canola oil

1 tsp. vanilla

The yummy gooeyness:

1/2 cup chopped pecans, optional

1/2 cup raisins, optional

1/2 cup sugar

2 tsp. cinnamon

1/2 cup butter

1 cup brown sugar

2 tblsp. maple syrup

2 tblsp. heavy cream

pinch of salt

1/2 tsp. vanilla

1. If you choose to use the pecans and/or raisins, place them into the bottom of a greased 9x13-inch baking dish (you could also use a greased bunt pan if you prefer). Set aside. Do not use a pan with a removable bottom, as the syrup would run through and make a huge mess.
2. In the bowl of a stand mixer, mix all the dry ingredients from the "dough" list, until well combined. Set aside.
3. Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add egg, cider vinegar, oil and vanilla; whisk to combine.
4. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you need to. Allow to mix on medium speed for 3 minutes.
5. In a small bowl, stir together the 1/2 cup sugar and the cinnamon from the "gooey" ingredient list. 6. Form the dough into 3/4″ balls (I just used a cookie scoop) and roll them to coat them fully in the cinnamon/sugar mixture.
7. Place sugar coated dough into the prepared pan, on top of the pecans/raisins. Be sure to not tightly pack the dough into the pan, allow gaps between the dough. Repeat until all of the dough has been formed, rolled in the cinnamon/sugar mixture & placed in the pan. If you have any cinnamon/sugar mixture left, sprinkle it over the top of the dough in the pan.
8. In a small saucepan over low heat, melt the butter. Stir in the brown sugar, maple syrup, salt & vanilla. Stir until the sugar is dissolved. Stir in the heavy cream. Pour mixture over the top of the dough.
9. Allow the dough to rise for 20-30 minutes in a warm, draft-free place.
10. Bake in preheated 350 degree oven for 30-35 minutes or until dough is no longer "doughy" when a ball of dough is pulled apart.
11. When you remove the Monkey Bread from the oven, allow to sit in the baking pan for 5 minutes before turning it out onto a serving dish or plate.
12. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts, just in case), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. If there are still pecans and syrup in the baking pan, use a spoon and spoon the mixture over the top of the Monkey Bread. Let stand 5-10 minutes before serving. Enjoy!

Sausage Gravy & Biscuits:

I love sausage gravy!! Which is weird, because I don't care much for sausage or gravy, but put them together and it's one of my favorite breakfast foods! And the rest of my family loves it too! Breakfast or dinner, for that matter!

My mom used to always make it, and although she is all about recipes and exact measurements, there was no recipe for Sausage gravy. You never knew how much it was going to make, because you just kept adding a little of this and a little of that until "it felt right"!!! And of course it tasted great, but only if she made it!

So finally, after many attempts, I think we have it down to a science now and I'm so excited to share this quick and easy recipe with you!! I hope you give it a try!!

 

 

2 lbs. ground sausage

8 cups milk

2/3 cup cornstarch

1 cup cold water

Hot Biscuits (click here for my recipe)

 

In a large skillet or saucepan, brown sausage until no longer pink; drain. Add milk and cook and stir over medium-high heat until milk almost reaches a boil. In a small glass, mix together cornstarch and water until well combined. When milk is very hot, but not yet boiling, reduce heat to low and slowly add the cornstarch mixture, stirring constantly. Cook and stir until thickened. Serve over biscuits!

 

Note:

-This is the amount I make for my family, so you may want to adjust the recipe to accommodate the number of people you are serving.

-I really like to use Turkey Sausage....it's a little more expensive, but much better for you. You can use whatever you like, though. It doesn't actually matter.

 

 

 

 

Muffles:

 

I have seen a lot of things on Pinterest lately,

that are made in a waffle iron, and muffins is one of them. 

I love waffles. I love muffins.

So naturally, I LOVED this Muffle (muffin + waffle = Muffle)!!!!

My favorite part of a muffin, is the top. On a good muffin, the top is soft and fluffy inside, and slightly crisp on the outside.

The whole entire Muffle tastes like one big muffin top!!! So yummy!

I hope you give them a try!! I bet you'll be pleasantly surprised!

 

 

 

Start, by mixing up your favorite muffin batter,

just like you would if you were making regular muffins.

Preheat your waffle iron.

Spray with cooking spray, and use the muffin batter just as you would waffle batter. Cook as long as you do your waffles (takes mine about 5 minutes, but it varies from one waffle maker to another) or until dark, golden brown and slightly crisp.

Serve with butter!

 

Notes:

-I used my Blueberry Yogurt Muffin recipe for the Muffles in the photo.

-Play around with different muffin recipes!

-Mix up your muffin batter the night before. Then it's ready the next morning and all you have to do is wait the 3-5 minutes it takes in the waffle iron for a nice, hot muffle!!! Way faster than baking in the oven!!

 

 

Eggs a la Goldenrod:

When I first saw this recipe, I thought it was interesting. I didn't think it sounded necessarily bad, but I didn't really expect to be trying it any time soon either (I have no clue where the name came from!)

 

Tonight, around 5:30 or so, I realized that we were missing a few key ingredients for what I had planned to make for dinner (it's a good thing I picked up on this early in the day, right?!)!! 

So, I needed to come up with something quick, and someone shouted out that waffles sounded good. They did sound good, but we had nothing to put with them that would make them a little more "dinner" worthy or healthy, if that's possible!! 

This recipe instantly came to mind (not necessarily for "health"), so I decided to give it a try.

When people started realizing what I was doing, they weren't impressed!

But after trying one bite, everyone loved it!! I was so shocked!!

It's so different, yet so yummy!!

I hope you take a few minutes and try it for yourself!

Let me know what you think!!

 

 

 

8 hard-boiled eggs

6 tblsp. butter

1/2 tsp. onion powder

4 tblsp. cornstarch

1/2 tsp. salt

1/2 tsp. black pepper

3 cups milk

 

Separate the yolk from the white of all the eggs. Lightly chop the whites and set aside. Place the yolks in a bowl, and using a fork, mash the yolks. They will just be basically crumbly. Set aside.

Melt butter in a medium sauce pan over medium-high heat. Combine onion powder, cornstarch, salt and pepper. Whisk into melted butter and stir until smooth. Gradually add milk, and whisk until mixture begins to bubble and thicken. Cook and stir until desired consistency is reached (we like it not too thin, not too thick, but you can make it however you prefer. The longer you cook it, the thicker it gets).

Stir the whites of the eggs into the sauce.

To serve, spoon the sauce over toast, biscuits or waffles. Sprinkle with some of the egg yolks!

 

Note:

-This would probably be good with some cooked, crumbled sausage in the sauce as well.

-As you can see from the picture, my dad sprinkled bacon-bits on his and said it was good.

-We served it over waffles (click here for the recipe), but the original recipe served it over toast.

-Recipe adapted from SixSistersStuff.com

Oatmeal Applesauce Muffins:

I just love muffins! Equally good cold or hot from the oven,
these are perfect for breakfast or a snack!

 I hope you give them a try!

1 cup old-fashioned oats (not instant)

1 cup milk

1/2 cup applesauce

2 egg whites

1 cup flour

1 tsp. xanthan gum

1/2 cup brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 cup raisins, optional

1/2 cup chopped nuts, optional

1 tsp. each of sugar and cinnamon

Soak the oats in the milk for 1 hour. Combine the applesauce and egg whites with the oat mixture and mix until well combined. In a separate bowl, whisk together flour, xanthan gum, brown sugar, baking powder, baking soda, salt and cinnamon. Stir wet ingredients into dry ingredients and mix just until combined. Stir in raisins and nuts, if desired. Line your muffin tin with paper muffin cups and lightly spray with cooking spray. Divide the batter between 12 muffin cups. Mix together sugar and cinnamon and sprinkle over muffins. Bake at 400 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean. Let cool in muffin pan for 5 minutes. Serve or cool completely and store in an airtight container in the refrigerator.

Note:

-Soaking the oats is optional, but results in a softer, more moist muffin.

-I think these would also be great with a variety of dried or fresh fruit.

Granola Cereal:

I love this granola! It's super easy and it's just a great base for so many things! You can add or leave out whatever you like. Use it as a cereal, add it to yogurt, sprinkle it on fruit or over ice cream....anything you want!! I hope you give it a try and enjoy it!!

5 cups Old-Fashioned Oats

1 cup chopped nuts - almonds, walnuts, pecans, whatever you like

1/4 cup ground flax seed, optional

1/2 tsp. salt

3/4 cup brown sugar

1/3 cup canola oil

1/3 cup honey

In a large bowl, combine the oats, nuts, flax seed and salt. Stir and set aside. In a medium saucepan, stir together the sugar, oil and honey. Heat over medium-high heat until sugar is dissolved, stirring constantly. Pour syrup over oat mixture and mix well. This takes a little time, because you want to go slow and make sure there are no huge lumps of syrup and oats, and other oats that are completely dry. You won't be able to necessarily cover every oat, but you do want it to be as evenly mixed as possible. Pour onto a well greased cookie sheet (one with sides) and spread evenly. Bake at 375 degrees for 10 minutes. Stir it around. Bake 10 more minutes and stir again. If the oats are slightly golden brown, then it's done. If not, bake 2-3 more minutes until there is a slight color change in the oats. Let it sit in the pan to completely cool, just stir it every now and then to brake it up. Store in an airtight container.

Note:

-Ground flax seed is a great way to get in a whole lot of good things, but sometimes it can change the flavor of the dish and most people don't like that. This dish, however, is the perfect place to sneak it in, because it adds absolutely nothing to the flavor of the granola, but yet you are still getting in the fiber and everything else that is so great about flax seed!

Check out these other great recipes:
Pumpkin Granola
No-Bake Granola Bars

Glazed Apples and Sausage:

I made this for Breakfast Christmas morning. It was really fast and easy tasted really yummy!

My apples got a little overdone, but they still tasted great!

2 pounds uncooked sausage links

3 large tart apples, peeled and sliced

1 large onion, sliced or finely chopped (it's up to you)

1/3 cup water

1/4 cup brown sugar

Cook the sausage in a large skillet. Remove to paper towels and drain the grease from the pan. Place the apples, onion, water and brown sugar in the skillet. Cook over medium-high heat for 6-8 minutes or until the apples are tender, stirring often. Add the sausage links and cook and stir until the sausage is well coated and hot in the center. Serve!



Apple Coffee Cake:

We have a ton of apples right now,

and I am SO enjoying find things to do with them!

I was looking through apple recipes, and came across this cake.

It sounded good, so I gave it a try and it turned out great!

I'm not a coffee drinker, but they told me it would be great for breakfast with a cup of coffee.

I did eat it for breakfast and it was good, so I can vouch for that part! 

I hope you give it a try!

Cake:
1 stick (8 tblsp.) butter, softened slightly
1 & 1/2 cups brown sugar
2 eggs
2 cups flour
1 & 1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla extract
3 & 1/2 cups apples, peeled and chopped

In a large mixing bowl, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In a small bowl, whisk together flour, xanthan gum, soda, cinnamon and salt. Add 1/3 of the flour mix to the butter mixture and mix well. Add 1/3 of the sour cream. Repeat both steps two more times until the flour and sour cream are gone. Add the vanilla and mix well. Stir in the apples. Pour into a buttered 9x13 inch baking dish.

Crumb Topping:
1/2 cup brown sugar
1/2 cup quick oats
1/2 tsp. cinnamon
4 tblsp. butter, softened

Combine all ingredients in a small bowl. Sprinkle over the top of the cake. Bake at 350 degrees for 35-45 minutes or until toothpick inserted in the center comes out mostly clean. Let cool 10 minutes before moving on to the next step.

Brown Sugar Glaze:
1/2 cup brown sugar
1/2 tsp. vanilla
2 tblsp. water

Mix all together in a small dish and drizzle over warm cake. Serve or let cool completely. Chill leftovers.

Note:
-You don't want the apples to be too small, but you want them to be slightly smaller than bite size, so that when  you get a bite of apple you also get some cake with it!!!
-The brown sugar glaze was good, but I think next time I make it, I will let it cool a little while longer and then use this powder sugar glaze instead of the brown sugar glaze:
1/2 cup powder sugar
1 tblsp. milk
1/2 tsp. vanilla

Pumpkin Syrup:

This syrup is so easy and absolutely delicious!!

It tastes so much like fall and Thanksgiving and I will be making this A LOT!!!

I made a whole batch of it, which is kind of a lot, and then kept it in the refrigerator.

Then I poured it in a microwave safe dish and and heated it up for about a minute.

Super easy and amazing - I hope you try it out!!

1/2  stick of butter
1/2 cup maple syrup
1/2 cup plain pumpkin puree or pumpkin pie mix
1/2 tsp. cinnamon (if you used pumpkin pie filling, omit the cinnamon)

Place in a saucepan or microwave safe dish and heat until butter is melted, whisking often. Serve over pancakes or waffles. Store in refrigerator in an airtight container.

Slow-Cooker Fried Apples:

My dad's favorite restaurant is Cracker Barrel, and whereas we rarely eat out,

if we go on a trip or something, we will most likely eat at Cracker Barrel.

And they have some yummy food that is gluten-free, too, so that's another reason we go there!

Anyways, probably my favorite thing at Cracker Barrel, is their fried apples. They are just SO good!

I have tried making different recipes a few times and they were usually good, but not GREAT.

When I came across this recipe, it sounded good and we had apples to use, so I decided to give it a try.

They didn't taste exactly like Cracker Barrel's, but they were awfully close and SOOO yummy!

I even heated up some of the leftovers for breakfast the next day and they were still amazing!

Since they are made in the crockpot, it's too easy, so I hope you give them a try!

Whether for breakfast, a side dish, or dessert....these are perfect!

-Sorry for the not so fabulous picture! They really taste amazing though!-

8 cups sliced apples, peeled and cut into eighths
2 tblsp. lemon juice
1/2 cup sugar
1/2 cup brown sugar
2 tblsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
6 tblsp. butter, melted

Spray the inside of your slow cooker with some non-stick cooking spray and add the apples. Sprinkle with lemon juice and toss to coat all the apples. In a small bowl, combine sugars, cornstarch, cinnamon and nutmeg. Mix well. Sprinkle of apples. Drizzle with melted butter. Cover and cook on high for 3 hours or until tender. If the syrup is too watery, I remove the lid and continue to cook for 30 more minutes, stirring occasionally, to allow excess water to evaporate and the sauce will thicken then. Serve as is, with whipped topping or vanilla ice cream!

Note:
-I used gala apples, but you could use any apple you want probably. I would not recommend Golden Delicious, though, because they are just too soft. They would cook down to sauce before you knew it!