Blueberry Banana Oat Bread

I made this bread for my friend's visit this weekend. We polished it off in two days it was so good. I thought it tasted just like a good blueberry muffin with a hint of banana taste. This recipe is definitely a keeper since it was very easy to throw together.

Blueberry Banana Oat Bread
Source: Betty Crocker
Ingredients:
2 3/4c Bisquick mix
2/3c sugar
1/3c quick-cooking oats (I used old fashioned because it was all I had and they worked great)
1c mashed very ripe bananas (2 medium) (I never mash them before adding, I just do it while mixing)
1/4c milk
2 eggs
1c fresh or frozen (thawed and drained) blueberries

Directions:
Heat oven to 375. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.

In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

Need a quick, easy, healthy breakfast?

Try this. Mix together two eggs, a bit of shredded cheese, and some chopped veggies (I used pepper rings I had leftover from a homemade pizza) in a microwave safe bowl. Make sure the bowl is larger than its contents. Microwave about two minutes until eggs are set. There you go, a quick, easy, healthy breakfast that you can have on the go!

Sausage Cheese Frittata

We love breakfast for supper in out house. We have it about every other week. I've recently found a love for sausage and egg bakes. This frittata did not disappoint. The original recipe from allrecipes.com called for bacon but I substituted 1/2lb Bob Evans pork sausage instead.

Sausage Cheese Frittata

Source: allrecipes.com

Ingredients:

6 eggs
1 c milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper
1/4 c chopped green onions
1/2 lb pork sausage, cooked and crumbled
1 c shredded Cheddar cheese

Directions:

In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. (I used a pie dish) Sprinkle with onions, bacon and cheese.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Sausage Breakfast Casserole

Long time no post! I'm happy to say that this is an excellent dish for my first post in a while. I made this for supper tonight and it was sooo good. I've tried to make breakfast casseroles before and they have never turned out well. I kept trying, determined to find a good one, and I have it. The breakfast sausage (Bob Evans brand) makes the difference. I did forget to add salt and pepper to the egg mixture before baking so next time I will add that. I expect it to just add to the goodness. I also thinks I will put in a bit more hashbrowns next time and bake them separately for a little bit longer to get them nice and crispy. Otherwise, this is a nice addition to my recipe box. I imagine I will make is for more suppers in the future. It will also be nice to make on a Sunday night and have to heat up in the mornings during the week for breakfast.

Sausage Breakfast Casserole

Source: allrecipes.com

Ingredients:

1 lb breakfast sausage (I recommend Bob Evans brand regular)

3 c shredded potatoes (thawed if frozen), patted dry

1/4 c butter, melted (I used Country Crock light spread)

2 c cheddar cheese, shredded

1/2 c onion, finely diced

1 (16 oz) container small curd cottage cheese

8 large eggs, beaten

Directions:

Preheat oven to 375. Light grease 13x9 in baking pan. Combine potatoes and butter in pan and press to make crust. Cook in oven while preparing "filling", about 15-20 minutes.

Brown sausage in skillet, drain, and crumble. Combine sausage, cheddar cheese, onion, cottage cheese, and eggs in large bowl. Pour over potato mixture. Make sure to leave a little room on the edges so that the potatoes form a kind of crust like in the picture below.

Bake 45 minutes to 1 hour, or until eggs are cooked through (use the clean toothpick trick). Let cool 5 minutes before serving.

Cinnamon Rolls

I love cinnamon rolls. Almost as much as ice cream. I have been wanting to make some for a while now but they are fairly time intensive so I have been pushing it off. When I found this recipe in the Delicious Meliscious blog, I knew I had to finally stop putting it off and just make the darn things.

This was a really good recipe. There are only a couple things I will do differently next time. First, I will use more cinnamon because I love the cinnamon flavor and I just didn't use enough. Second, I will make sure I roll the dough out even thinner than I did so that the cinnamon sugar mixture is distributed more evenly. Other than that, these rolls are a keeper!


Cinnamon Rolls
Source: Delicious Meliscious originally from The Pioneer Woman
Ingredients:
2 c milk
1/2 c vegetable oil (I used 1 stick vegetable spread melted)
1 c sugar, divided
1 pkg active dry yeast
4 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter
cinnamon to taste

Directions:
Mix milk, vegetable oil, and 1/2 c of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let sit for at least an hour.

Add 1/2 c flour, the baking powder, baking soda, and salt. Stir mixture together. (I made the rolls up to this point the night before and stuck the dough in a covered bowl in the fridge until morning)

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with cinnamon.

Starting with the wide end, roll the dough tightly. With a sharp knife, cut into 1 inch slices. Place in a greased pan and let rest 20-30 minutes. Bake at 400* for 15-18 minutes.

Cream Cheese Frosting
Source: Delicious Meliscious
(I halved this recipe and still have MUCH more than enough frosting)
Ingredients:
8 oz cream cheese
4 c powdered sugar
1/2 c butter
1 tsp vanilla

Directions:
Mix all ingredients together until well combined. Frost warm rolls.

Blueberry Mini Muffins

Yum! These will make a wonderful grab and go breakfast for the next few mornings. I found this recipe in a little cookbook my grandmother gave to me a couple years ago. It was made from recipes from all the women (and their families) at the nursing home her mother (my great grandmother) lived in. My great grandmother died two years ago this coming January. She was a wonderful woman and I love that I have recipes to some of her tried and true meals in this cookbook.

Anyway, these are basic blueberry muffins. The original recipe calls for brown sugar but I did not have any one hand so I used regular sugar and I think they turned out just fine. If you like a sweeter muffin, I'd add a bit more sugar than the recipe calls for though.



Blueberry Muffins
Yields: 24 mini or 24 regular sized muffins
Ingredients:
1 egg
3/4 c milk
1/2 c vegetable oil
2 c flour
1/3 c packed brown sugar (I used white sugar)
3 tsp baking powder
1 tsp salt
1 tsp vanilla
1 c fresh or 3/4 c frozen blueberries, thawed and drained

Directions:
Heat oven to 400*

Grease bottoms only or line 24 mini muffin cups or 12 regular sized cups

Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries.

Fill muffin cups with equal amounts of batter.

Bake until golden brown, about 11-13 minute for mini muffins and 18-22 minutes for regular muffins.

Immediately remove from cups.