granola bars

school's out for summer! with my older, more self sufficient kids at home for the summer, i thought it was a good idea to be one step ahead of the game this week and have a handy breakfast available for them to help themselves to in the wee hours of the morning. this granola bar recipe was uber quick and incredibly easy. i accidentally left these in the oven for an extra hour (oops!) and it was still yummy ~ mega crunchy, but still super yummy. i will be trying it again, next time using a timer... happy tasting!


adapted from nigella lawson
makes 16 chunky bars
10 min prep, 60 min bake

- 1 14oz can sweetened condensed milk
- 2 cups oats
- 1 cup shredded coconut
- 1 cup dried cranberries
- 1 cup peanuts
- 1 cup mixed seeds (i used pumpkin, pepita, and sunflower)

1. preheat oven to 250. prepare a 9x11 glass baking dish with non-stick cooking spray or line with tin foil. in a small pot, warm the sweetened condensed milk.

2. in a large bowl, combine remaining ingredients and coat with warm milk. press into prepared baking dish and bake for 1 hour.

3. remove from oven, let cool 15 minutes and cut into 16 chunky bars. let cool completely before serving. store in an air-tight container for up to 10 days.

potatoes with dandelion greens and fried eggs

something about this recipe just said, YUM. there are three things i will never turn down: a million dollars, potatoes, and fried food. two outta three ain't bad! happy tasting!

courtesy of: rachael ray
serves: 4

- 3 tbsp extra virgin olive oil
- 8 flat anchovy fillets
0 4 baby yukon gold potatoes, very thinly sliced [think potato chips]
- 1/4 c chopped italian parsley
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- black pepper
- 1 bunch dandelion greens, stems discarded and leaves chopped
- freshly grated nutmeg
- 2 tbsp butter
- 8 large eggs

1. in a medium skillet, heat the olive oil, 3 turns of the pan, over med-low heat until hot. add the anchovies and cook until melted, 2 min. add the potatoes, parsley, garlic, and crushed red pepper; spread evenly in the pan and season with black pepper. cook, turning, until the potatoes are golden, about 10 min. fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 - 8 min.

2. in a large nonstick skillet, melt 1 tbsp butter over med-low heat. crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 - 7 min. repeat with the remaining 1 tbsp butter and 4 eggs. serve with the potatoes and greens.

image: everyday

pineapple coconut scones

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme

blueberry french toast casserole

courtesy of: missi
serves: 6-8

- french bread, cubed
- 6 eggs
- 3 tbsp heavy cream
- 1/2 c flour
- 4 tbsp sugar
- 1-1/2 c whole milk
- 1 tsp vanilla
- 6 oz cream cheese, small dice
- 1/2 c chopped nuts
- 1 tsp cinnamon
- 1 c blueberries, fresh or frozen (if frozen, do not thaw)

1. preheat oven to 400. generously grease a 9x13 glass baking dish.

2. in a large bowl, combine eggs, cream, flour, 2 tbsp sugar, milk, and vanilla.

3. add cubed bread and combine until coated. pour evenly into baking dish. top with cream cheese and blueberries.

4. in a small bowl, combine cinnamon and remaining sugar. add nuts and toss to coat. sprinkle on top of casserole.

5. bake for 25 min. serve with blueberry or maple syrup. if desired, sprinkle with powdered sugar.

image: missi

western frittata

courtesy of: missi
serves: 8

- 8 eggs
- 3 tbsp heavy cream
- 1/2 c green bell pepper, diced
- 1/2 c red bell pepper, diced
- 1/2 c yellow onion, diced
- salt & pepper
- 1/2 c mixed cheese cubed (swiss, monterey, provolone, munster, cheddar, etc)
- 3 green onions, chopped
- 6 oz ham, cubed
- butter

1. melt enough butter in a large, oven safe skillet to coat the bottom over med-high heat.

2. add peppers and onion and saute until soft, 3 - 4 min.

3. in a large bowl, whisk together eggs, cream, salt, and pepper. set aside.

4. add ham and green onions to skillet and saute another 2 - 3 min.

5. preheat oven to broil.

6. add eggs to skillet and let sit until bubbly. evenly distribute cheese on top.

7. place skillet in the oven until cheese bubbles. 2 - 3 min.

image: o my garden

pumpkin pancakes

courtesy of: missi
makes: 12- 15 pancakes

follow your regular pancake mix recipe, but to it add the following...

- 1 c canned pumpkin
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 3 tbsp brown sugar

image: not a significant source

peanut butter banana muffins

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 muffins

- non stick cooking spray
- 1 c firmly packed light or dark brown sugar
- 1/2 c natural peanut butter
- 1/2 c carrot puree, recipe follows
- 1/2 c banana puree, recipe follows
-1 large egg white
- 1 c whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. in a large bowl, mix 1/2 c of the brown sugar with the peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

3. put the flour, baking soda, baking powder, and salt in a bowl or zipper lock bag and stir or shake to mix. add to the bowl with the banana/peanut butter mix and stir just to combine (the batter will be lumpy - do not overmix). add the remaining 1/2 c of the brown sugar and stir once or twice.

4. divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 min. turn the muffins out onto a rack an dcool.

5. store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

carrot puree

1. peel, trim, and cut 3-4 large carrots into 3-inch chunks

2. steam for 10-12 min

3. puree in a food processor or blender, about 2 min with a few tsps of water if needed for a smooth texture.

banana puree

1. using ripe bananas, peel.

2. mash with a fork on a flat surface, then puree in a food processor or blender, about 2 min.

image: baking bites

breakfast pizza

courtesy of: ellie
serves: 1

- 1 whole wheat english muffin, split
- 1 small tomato, seeded and diced
- 1 tsp extra virgin olive oil
- 1 thin slice canadian bacon, diced
- 1/4 c shredded mozzarella cheese
- chopped fresh basil

1. preheat the oven to 450.

2. line a small bakin sheet with foil.

3. top each english muffin half with tomato and drizzle with olive oil. sprinkle bacon over tomatoes, then top with mozzarella and basil.

4. bake for 10-12 min or until cheese is melted and browned.

image: food network