Perk Me Up Smoothie

I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.

Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional

Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.

An InLinkz Link-up

Bagel And Egg Casserole

I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad. 
Ingredients:

4 everything bagels, (plain or onion can be used) torn into pieces

3 Tablespoons of chopped onion

1 8 ounce block of cream cheese, room temperature 

1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled 

8 eggs

2 cups milk

1/2 teaspoon ground black pepper 

1 teaspoon dry mustard

1 1/2 cups shredded cheddar cheese

Butter for 13 x 9 pan, be generous or it will stick

Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight. 

Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving. 

Lemon Poppy Seed Muffins

This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 

Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  

Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 

Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

Creme Brûlée French Toast

I love and adore French Toast. It’s always my  pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.

It all starts with buttet!

First side is cooking and caramelizing.

Ingredients:

1 cup heavy cream

1 egg

1 teaspoon vanilla

1 1/2 cups granulated sugar

1 1/2 teaspoons of cinnamon

6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick

Butter, some for your pan, and more for your French Toast if desired

Maple Syrup, if desired

Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size.  I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!

Maple Pancake Sausage Casserole

This recipe was created because an item I had purchased at a wholesale club was discontinued. It was maple silver dollar pancakes with maple sausage sandwiched between the pancakes. Since they were discontinued, I have searched in every grocery store in my area to find them. Struck out everywhere. So I created a casserole because it would be much faster to prepare in the morning. 

Ingredients:

1 pound of bulk maple sausage, I used Jimmy Dean

3 cups of pancake mix, prepare according to directions on box

2 Tablespoons or more of maple extract

Butter

Maple syrup, optional

Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick spray. Brown sausage, drain and place in the baking dish. Prepare pancake mix according to directions using 3 cups of pancake mix.  That should say it yields anywhere from 16 – 25 pancakes depending on the brand you use. Add maple extract to the batter. Taste the batter, I wish I would have added more extract to my batter but I wanted a stronger maple taste.  Pour batter evenly over the sausage on the bottom of the casserole. Bake for 30 -40 minutes until pancake topping is tested with a cake tester and comes out clean. Remove from oven an spread butter on top of pancake topping.  Cut into pieces and pour on the maple syrup if desired. 

This breakfast casserole comes together quickly and is very easy to make. Perfect for breakfast or brunch. This casserole can be reheated easily if you have any leftovers. Enjoy!

Pumpkin Spice Pancakes

It’s that time of year again when everything turns into pumpkin spice. Pumpkin is very nutritious and a great source of fiber and vitamins. Please enjoy these Pumpkin Spice Pancakes, they are good for you!

Ingredients:

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons of cinnamon

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

3-4 teaspoons brown sugar, it was at my reach and granular was not

2 eggs

2 teaspoons vanilla

1 cup of milk, or more if you find the batter too thick

1/4 oil, vegetable or canola is fine

1/2 cup canned pumpkin purée, not pie filling

Pure Maple Syrup, optional

Whip Cream, optional

Chopped pecans, optional

Note to self, whip cream melts on hot pancakes!

Whisk all dry ingredients together in a bowl. Set aside. In another bowl, mix together wet ingredients. Combine wet and dry ingredients together. Prepare your griddle or pan with butter or nonstick spray. Using a 1/4 cup measure, measure your pancakes and cook pancakes about 1-2 minutes on each side, until desired color is achieved.  These pancakes do not have bubbles on top before you flip them so make sure you watch them before they burn.  Top with butter and warm maple syrup, nuts or whip cream.  Enjoy!

🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃

You will have extra pumpkin leftover. Save it and make a smoothie, save it for more pancakes or give a healthy treat to your dogs and cats. My pups got a teaspoon each tonight and they love it. 

Barleans Chocolate Peanut Butter Banana Smoothie

I was given Barleans Greens Chocolate Silk Powder to try and create a recipe for #Choctoberfest2016 This smoothie is healthy, nutritious and delicious. This product is full fiber and antioxidants. A great meal replacement in the morning or lunch. Perfect for in between meals. You and your kids will love this.

Ingredients:
1 8 ounce container of plain yogurt or vanilla, I used fat-free
1 scoop of Barleans Green Chocolate Silk Powder
3 Tablespoons Peanut Butter
1 Banana, frozen
1/4 cup milk, whole, low-fat, almond soy, whatever you prefer

Place ingredients in blender and blend until smooth. I use frozen fruit, in this case a frozen banana. Frozen fruit will thicken your drink without using ice. Makes 1 delicious smoothie. Enjoy!

*Opinions are strictly my own

Pineapple Overnight French Toast Casserole

I love French Toast. I love easy recipes during the holiday season. This recipe is made the day ahead and baked in the morning. Just a few ingredients and your family will love this delicious recipe. Included is a recipe for pineapple syrup. 

#sharethesunshine

Ingredients for French Toast:
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
8 eggs
2 1/2 cups cream, I used heavy cream
2 teaspoons of vanilla
1 8 ounce can of Dole Pineapple Tidbits
Powdered sugar for dusting on top

 Butter the inside of a 9 x 13  casserole dish.  Tear  1/2 loaf of bread up into pieces. Drain pineapple and reserve the juice for the syrup. Place pineapple tidbits on top of torn bread. Cover pineapple with the remaining loaf of bread, torn into pieces. 

Combine eggs, cream and vanilla and mix well. Pour this evenly over the casserole. Cover with foil and place in the refrigerator overnight. 
The next morning, take your casserole out of the refrigerator. Let it sit on the counter for 20 minutes. Preheat oven to 350 degrees. Bake for 40 – 60 minutes until custard is set. Make your syrup the day ahead or while casserole is baking with juice that was reserved. 

Pineapple Syrup:

Reserved pineapple juice from tidbits

1 Tablespoon of butter, melted

3 Tablespoons of powdered sugar

Combine melted butter with reserved pineapple juice. Whisk in powdered sugar. Pour over casserole or set aside and use on individual servings. Enjoy!

Chocolate Covered Strawberry French Toast

I love French Toast. I also love chocolate covered strawberries. What could be better than French Toast kicked up a notch?!  This is an easy recipe that is pretty quick to make and put on the table. Enjoy!

  
  
Ingredients:

1 egg

1 Tablespoon of milk or cream or half and half (I used milk)

1/2 teaspoon of good vanilla, (I used Mexican) 

Whipped Cream Cheese

3 strawberries sliced thin, or more to cover the inside of your bread

Chocolate chips, I used mini semi sweet to cover the inside of my bread

2 slices of bread for 1 chocolate covered strawberry French Toast

Strawberries for garnish, optional

Powdered sugar for garnish, optional 

   
Heat your skillet or griddle on medium heat while you are preparing your French Toast. In s bowl, whisk egg, milk and vanilla together and set aside. Slice strawberries thin and lengthwise (long). Cover the inside of your bread with the whipped cream cheese from end to end, side to side.  Place sliced strawberries on one side and lightly press down with your hand to adhere the strawberries to the cream cheese. On the other side of the bread, sprinkle the mini chocolate chips, again pressing lightly to make them stick to the cream cheese. Place the two side together and dip your French Toast into the egg mixture and carefully place on griddle or in your pan. Cook on medium, low and slow turning over when the bread is golden brown. When done, the cream cheese will be gooey, the chocolate will have melted all over the strawberries. What else can I say?  Delicious!  Garnish with powdered sugar and strawberries if desired. Perfect for a special occasion or brunch. 

  

Egg Nog French Toast Casserole

One thing I love about the holidays is egg nog season!  My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole. 

  
Ingredients:

1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces

Butter for greasing casserole dish

8 eggs

2 1/2 cups egg nog, I used Publix low fat (my favorite)

2 teaspoons of vanilla

2 teaspoons of nutmeg

2 teaspoons of rum extract, optional

  
 Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the  custard mixture. Cover and refrigerate overnight. 

 

Casserole after 24 hours in refrigerator.  

  
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding.  You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!