Breakfast Burritos

Let's start with a disgusting story.

I mean gross.

It takes place at McDonald's, where about 66% of gross stories begin.

When I lived in Texas my friend and I would frequent the drive through on weekdays and get breakfast before school and work. I was a vegetarian at the time, so I ordered the breakfast burritos without sausage. And then one weekend we were driving to Houston and had to leave early so we stopped at McDonald's. I ordered the usual and was denied.

It was a weekend, so the usual crew I was familiar with wasn't there, so I spoke very slowly and ordered again.

Denied.

It was explained to me that the filling for the burritos comes premixed and therefore could not be made without sausage.

Umm...but I order it at least once a week, I said.

And then. The worst thing possible came out of Mr McDonald's mouth.

"Oh, they probably just pick it out for you. We can do that, no big deal.". NO BIG DEAL??? That is a very freaking Big Deal. Gross gross double triple gross.

These aren't gross. In fact, they are yummy, convenient, and very easy to make. I most often make freezer burritos with sausage, but I have made them with bacon, soy crumbles, and mushrooms. They are good with added canned green chilies, peppers, or black beans. All variations are good, however, if you use a substitution for the sausage I would recommend adding the green chilies or using pepper jack cheese because it can be a bit bland.

Ingredients - use the amounts of ingredients to your taste and needs. I made a batch of 16, but if you want more or less, adjust. This recipe is very forgiving and can be made and adjusted to your liking.
 

1 lb Sausage
2 tbsp Canola or vegetable oil
1/2 Onion diced
3/4 bag Frozen hashbrowns (also good with homemade fried potatoes especially if you have left over baked potatoes to use up)
Canola oil
12 Eggs- beaten with a little water and salt and pepper
2 cups Shredded cheese (I generally use cheddar, Mexican blend, or Colby jack...whatever I have)
16 Tortillas (the ones I use are the taco size)
Wax or parchment paper
Freezer bags

Defrost frozen hashbrowns. Squeeze out water and drain very well.

Warm oil in skillet and add onions and potatoes. (If using your own potatoes, cook them on their own for awhile before adding onion to prevent the onion from burning. ) Sauté until potatoes have begun to brown.

At the same time, brown sausage in separate skillet. Drain and add to potato and onion mixture.
Wipe out sausage skillet and add eggs. Scramble. Be careful not to over cook. Unless you like over cooked eggs. In that case, over cook the heck outta them. Add eggs to sausage mixture.
Add 1 cup of the cheese to sausage mixture.

Warm tortillas in microwave. I warm several at a time by wrapping in paper towels and microwaving for about 10 seconds.

Place tortilla on plate and add filling. Sprinkle additional cheese if desired and roll up tightly burrito style (Bottom folded first, fold in both sides, then roll.) Place seam side down on waxed or parchment paper.

Wrap burrito. I don't tape the paper, because I know my husband, and I know that he will never remember to remove it before he reheats. (Love ya, babe.).

Place wrapped burritos into freezer bags and place in freezer.

Leave burritos in paper for heating. When placed in the microwave right from the freezer, I usually will cook mine for 1 to 1.5 minutes on 50% power, then flip it and cook for another minute on high. My husband takes them to work so they have an opportunity to thaw a bit so he cooks his for 45 seconds and then flips and cooks for 30 seconds all on high.

Bryn

Yogurt Parfaits

This post brought to you today by McDonalds ... Just hop in your car, buckle the kids up and hit the drive through for an easy breakfast.

Not!

You can make your own at home very easily and save yourself the hassle.

First, the granola.  It is so easy, it is ridiculous. 

It is even called Lazy Granola.

And it makes a ton.

I found the recipe at The Finer Things in Life.  She posted the recipe with permission from the original author, whom the granola is named after (Crystal's Lazy Granola).

Ingredients

1/2 cup honey
1/2 cup brown sugar
1/2 cup oil (I used canola)
1 tsp cinnamon
2 tsp vanilla
7 cups old fashioned oats

Preheat oven to 375 degrees.

Place oats in a large bowl and set aside.

Mix the brown sugar, honey, and oil in a small sauce pan and bring to low boil.

Remove from heat and stir in the cinnamon and the vanilla.

Pour over oats.  Stir until all oats are well coated.

Dump the oats onto a baking pan and spread flat; bake for 10 minutes.  Pull pan out and stir.  Place pan back in oven and turn oven off.   Go to bed and wake up to a lovely smelling house!

I told you it makes a ton.

Add yogurt and strawberries and you have a yummy breakfast!

Hallie

Oatmeal Chocolate Chip Waffle Sticks

To me, the key to school morning breakfast is quick and easy. 

Everybody is grouchy.  No one is fully awake.  I just need to get food in front of them so that I don't have to listen to any whining or complaining.

To make that happen, I freeze a lot of stuff.  About once a month, I batch bake waffles, pancakes, muffins, french toast sticks, etc and then freeze them all.  That way all I have to do on a busy morning is pop something in the toaster, add fruit and a piece of turkey bacon and boom, easy, nutritious breakfast.

One of the kids favorites - Waffle Sticks.  Don't ask me why they have to be sticks, they just do.  They won't eat them as whole waffles.  There apparently, is novelty in packaging.  And it really doesn't make any difference to me, as long as they eat them. 

Ingredients (yes, there are a lot of them!)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 cup old fashioned oats

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 eggs, slightly beaten

1 1/2 cups milk (may need more, I sorta add as I go to get proper texture)

2 tablespoons butter, melted

2 tablespoons brown sugar

1/2 to 3/4 cup mini chocolate chips

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside.

In small mixing bowl, stir together eggs, milk, butter, and brown sugar.  Add to flour mixture.  Stir.  Add chocolate chips.

Spoon onto grid of well greased waffle maker.  Follow waffle maker directions - mine take anywhere from 3 to 5 minutes. 

These get a nice crunch to them.  These aren't just for the kids - the hubs and I love them too.  After I have finished the whole batch and they have cooled, I cut them into individual sticks and put them on a baking pan.

Place the pan in the freezer for a few hours.  Then put the frozen sticks into a ziplock bag.  To prepare in the mornings, I just pop into the toaster on the lightest cycle.  Usually takes two to three cycles.

Hallie

Pumpkin Chocolate Chip Pancakes

"The Princess" won't eat eggs or cheese, which leaves healthy breakfast options pretty limited. Oatmeal, whole wheat toast, whole grain low sugar cereal...it gets very repetitive. She would, of course, eat waffles or pancakes every single day if I let her. While I would love to whip her up pancakes or waffles on demand, that's just not always an option. Store bought boxed versions are certainly easier, but I would prefer not to give them to her. Making homemade pancakes and waffles is so easy and doubling your batch and freezing the leftovers makes for a super easy breakfast. Also, by making them myself I can control the ingredients.

I generally try different recipes each time I make a batch of pancakes or waffles. This allows for some variety and also allows me to work in healthy additions like bananas, applesauce, etc. I always use whole wheat flour for at least a portion of the flour called for if the recipe I select doesn't already call for it. For this pancake I wanted to use pumpkin, so I searched and found a recipe I thought would work.

I started with the basic ingredients and made changes that would better suit my family. It would be great if The Princess would eat flaxseed in her pancakes, but I know that if the texture is the slightest bit grainy, she won't eat it. I would rather not add it than throw a whole bunch of pancakes out. She has no idea that it's added to her muffins , and that works fine for us. I also added maple extract and I added more chocolate chips (really, 2 tblsp?!?!?). The following recipe makes about 12-14 4" pancakes. I doubled the following recipe to allow for lots of leftovers.

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
4 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs
1 1/3 cups milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract
1/2 teaspoon maple extract

Thoroughly mix flours, sugar, baking powder, salt, and chocolate chips (Walmart of course didn't have the mini chips, so I used regular and chopped them).

In a separate bowl beat eggs and then add milk, pumpkin, and extracts. Whisk until smooth.
Pour liquid ingredients over dry and mix until just combined. There will be lumps.

It's ok.

Move on.

Lightly oil skillet and place over medium high. Pour 1/4 cup batter onto hot skillet to form each pancake. Once bubbles begin to appear and the bottom is golden brown flip and continue to cook for an additional 3 minutes.

I was a little alarmed when I turned one of the pancakes over to find a huge burned spot...then I remembered the chocolate chips and all was right with the world again.

To freeze leftovers I allow the pancakes to cool completely then I place in a freezer bag with wax or parchment paper between the layers. To reheat, I wrap in paper towel before placing in microwave to absorb any moisture. I heat for 30 seconds and then 15 second increments after that. Enjoy.

Bryn

Berry Berry Berry Muffins

We all know how good berries are for us, right?  They are filled with anti oxidants, have the power to fight aging as well as many different cancers and heart disease.

So I had this gigantic, Costco size bag of mixed berries staring at me in the freezer. 

Yes, staring. 

It's like the berries have eyes.  Just look at them.  Doesn't it seem like they are staring??

But, I digress.

I had been using them in my oatmeal, but I was sorta off the oatmeal kick.  So there sat this huge bag.  What could I do with these so that my husband does not revoke my Costco membership because he thinks I am buying things we don't need. 

Because we totally needed the 3 pound bag of veggie straws I bought last week.

And the chocolate covered Acai berries. 

And the new greek yogurt granola bars.

 NEED honey, I swear, we NEEDED these things.

Anyhoo, then it comes to me ... 

Muffins!  Mini Muffins to be exact.  Because my kids will eat anything if it comes either mini or gigantic.  (Are other people's kids like this?) 

There are so many berries in these little guys, that you will not be able to keep the batter white.  But, that is a good thing. 

These little yummy bites are fruit-a-tastic, as number 1 described them.  She also claimed that this is what Strawberry Shortcake would serve at a tea party.  Number 2 was too busy stuffing her face to really comment on how they tasted.  I quite enjoyed them myself.  You won't be able to eat just one. 

These would be great to take to a playgroup and share with all the little people. 

Berry Berry Berry Muffins

Ingredients:

3/4 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
3/4 Cup Old Fashioned Oats
2 tsp baking powder
1/2 tsp salt
1/3 Cup Sugar
1 Large Egg
1 tsp vanilla extract
1/2 Cup Buttermilk
1/4 Cup Milk
1/3 Cup Canola Oil
1 3/4 Cup Frozen Berries

Preheat oven to 400 degrees.  Combine the first 6 ingredients in a bowl.  Mix well.  In another bowl, combine egg, vanilla, buttermilk, milk, and oil.  Whisk to combine.  Add the dry ingredients to the wet.  Mixing until just combined.  Chop frozen berries.  I used my handy dandy Pampered Chef Chopper thing.  You could also use the Slap Chop if you own one.  Add berries to the batter and mix until combined. 

Line muffin tins with liners and spray lightly with cooking spray other wise these will stick to the liners.  Place batter in lined muffin tins.  Bake 14 to 16 minutes.  Enjoy!

Hallie

Carrot Cake Two Ways

I have a thing for Carrot Cake.  It places second for my affection just behind the combination of chocolate and peanut butter anything.

Well, maybe third behind anything with Nutella.  But I digress ...

When I was a kid, my mom would always let us pick what our birthday meal was going to be.  For about 8 years in a row, it was the exact same thing.  Lasagna and Carrot Cake.  I am sort of a creature of habit.  Comes with that type A personality.  Since I love Carrot Cake so much, I started thinking about MORE ways I could enjoy it.  Because, really, I can’t eat cake every day. 

Well, I could, but then I would have to let my kids eat cake every day and that’s not good for them. 

Unless I sneak it after bedtime, like the hubby and I do with our weekly monthly DQ Blizzards, but that is a post for another time. 

Ahem, back to Carrot Cake.  Today, you, our fabulous, readers, get Carrot Cake two ways.  First up, Carrot Cake Pancakes.  Sound good?  It was kinda like dessert for breakfast.*  The pancakes turned out light and fluffy and really tasted like Carrot Cake.  I am sure the pineapple cream cheese "syrup" helped that along!  The kids loved them and so did I! 

 

Tropical Carrot Cake Pancakes

Heavily Adapted from Cooking Channel TV

Pancake Ingredients:

1  Cup all-purpose flour

1 tsp baking powder
1/2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

½ tsp salt

1 large egg

1  Cup buttermilk
3T Brown Sugar
1 tsp vanilla extract

1 Cup lightly packed grated carrots (about 3 medium carrots)

½ Cup crushed pineapple, drained

1/3 Cup coconut

Directions:

Whisk together first 6 ingredients in a large bowl.  In a separate bowl, whisk together egg, buttermilk, sugar, and vanilla.  Add carrots to liquid mixture and mix until smooth.  Add the wet ingredients to the dry ingredients.  Mix until just combined.  Refrigerate for 30 minutes. 

Heat non stick skillet over medium heat.  Coat the skillet with non stick spray.  Spoon ¼ cup into pan.  Cook until tops are covered with bubbles (and bubbles are bursting) and edges look done.  Flip.  Repeat.

Pineapple Cream Cheese "Syrup" Ingredients:

 

4 oz cream cheese, softened

1/4 Cup Powdered Sugar

1T Milk

2T Pineapple Juice

1/2 tsp Vanilla Extract

 

Beat cream cheese until smooth.  Add remaining ingredients and beat until light and fluffy.  Too thick?  Add more milk/pineapple juice.  Too thin?  Add more powdered sugar. 

 

**************

The second treat we have for you today is Carrot Cake.  As much as I love it, I have actually never made a Carrot Cake that I would make again.  They have all been so/so.  Try try again, that is our motto.  This one, this one is a keeper.  It is everything Carrot Cake should be, moist and delicious!

 

Start with all this: 

 

 

I forgot one thing in this picture ... who can guess what it is????  It is an important ingredient!



If you guessed carrots, you get 10,000 points.  But just like Drew Carey used to say in Whose Line is it Anyway, "It's all made up and the points don't matter!

 

Mix the dry ingredients in a large bowl.  Mix the wet ingredients in another.  Put them together.  Combine gently.



Seriously, look at all that good stuff!!

 

Pour into two 9" round pans and bake.

 

Cool, frost, decorate and Voila, you have delicious Carrot Cake!

 

 

 

Tropical Carrot Cake

Slightly adapted from Allrecipes.com

Cake Ingredients:

2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp vanilla extract

2 cups carrot, finely grated

8 oz crushed pineapple, drained

1 cup coconut

1 cup chopped walnuts

1 cup raisins

Directions:

Preheat oven to 325 degrees

In a large bowl, combine first 5 ingredients.  Set aside

In another large bowl, beat together eggs, sugar, oil, buttermilk, and vanilla.  Beat until smooth.  Add the dry ingredients and beat on low until combined.  Fold in carrots, nuts, coconut, pineapple, and raisins. 

Pour batter in to two greased 9" round pans.  Bake for aprox. 35 to 40 minutes.  Until a toothpick inserted comes out clean.  Allow to cool.

Icing ingredients:

16 oz cream cheese, softened

1 cup butter

2 to 3 cups of powdered sugar

2 tsp vanilla extract

Combine cream cheese, butter and vanilla and beat until light and fluffy.  Add 2 cups of sugar and beat on high until combined and fluffy.  Add more sugar to taste.

It wouldn't be Easter without Carrot Cake - we hope you enjoy it!

*I realize that in our intro post that we said we would lean towards the healthy.  Really, we weren’t lying.  90% of the time, we only eat what is good for us.  Well, you know, minus the blizzard run and Bryn’s slight obsession with Mike and Ike candy.  Like I said, 90% of the time.  Next week, we’ll get to the healthy part, pinky swear!