Strawberries in the winter! Can you believe it? As a little girl growing up, we seldom had fresh fruit in the winter. It was unheard of. When I would have a craving for strawberries and there was snow on the ground in Ohio, I was told to "wait for summer"! Ugh, do you know how long that is when you are 8 years old? F-o-r-e-v-e-r! But now I am an adult and one of the things I am loving~Fresh from Florida Strawberries! And I mean FRESH!, and in the winter! I can enjoy A Taste of Summer All Winter Long! These strawberries are amazing. I tasted them and I immediately had to make this Fresh Strawberry Breakfast Parfait. It is such a great way to start your day. This recipe contains 8 strawberries, which just so happens to be enough to fullfill your Vitamin C requirements for the day, and they are only 50 calories! You can find out more about Florida Strawberries from Strawberry Sue!
This post is sponsored by the Florida Strawberry Growers Association in
conjunction with a social media campaign through Sunday Supper LLC. All
opinions are my own.
Are you a breakfast person? If you are not, this Southwest Breakfast Bowl will probably make you one! I wasn't always big on eating breakfast, but over the last few years it has become the meal I look forward to the most. I love sitting down at the table with the morning sun streaming in through the window, planning my schedule for the day, and enjoying this tasty good-for-me Southwestern Breakfast Bowl. This breakfast bowl starts with a 1/2 of a sandwich thin, and builds up with cheese, eggs, and pepper. Add some side condiments and avocado slices, top with cheese and avocado chunks, and you have an incredible delectable way to start your day! And if you are short on time, don't worry. This breakfast bowl only takes about 15 minutes to prepare!
This Banana Lime Cake would be the perfect way to celebrate Mother's Day. It is full of banana flavor with a lime back up. It has a texture much like a banana bread, but a little denser, and it is the perfect pairing to a cup of coffee. It is drizzled with a lime frosting and accented with banana chips. I made this cake using a mini tube pan, and 2 disposable loaf pans, because I am mailing them. This mini pan is plenty for four people.
Today I am participating in the Improv Cooking Challenge, and this month our two essential ingredients are bread and butter. Oh, my goodness! I really went round and round with this one. I had several ideas, but nothing really clicked and said "that's the one"! Until 2 days ago! Yeah, I love last minute stuff. Not at all!! So I came up with these french toast egg rolls. They are good! I wish I was still catering, because these would be perfect. The egg rolls kept the french toast interior hot and moist, so they are perfect for large gatherings, and they would be great for Sunday morning family brunch! I made these a rather basic french toast, but I think you could make them really shine by using pecans or a dried fruit in the egg mix or maybe a chocolate sauce over the top. You might be able to fit a few pieces of scrambled egg in there also!
This month the two ingredients for the Improv Cooking Challenge are bacon and eggs! I love these two ingredients, don't you? I had a hard time deciding what I should make. Should I go with breakfast, dessert, or an entree maybe? I finally decided on this breakfast pizza, and I am so glad I did! It was different and it was delicious. I think you will agree!
Chopped Red, Orange, and Yellow Peppers
Slice of Fresh Tomato, chopped
2 pieces of Bacon per Pizza
Fiesta Blend Cheese
Start your potatoes cooking on your stove top.
Chop up your peppers, tomato, and onion.
Add the onions to the pan with the potatoes.
Saute your peppers in your frying pan.
Scramble your egg.
Place your tortilla in a frying pan, and spoon some sauce
over the tortilla. Heat on medium.
Spread some potato and onion mix on top of the sauce.
Sprinkle some cheese over the potatoes.
Add your cooked egg by spreading it over your pizza.
Add your peppers.
Chop or tear your bacon into pieces,
and spread the pieces evenly over your pizza.
Add some more cheese over the top.
Check bottom of your tortilla.
It should be slightly brown and firm.
The cheese should also be melting by this time.
Take the pizza off the heat and add your chopped
avocado pieces, and a dollop of sour cream.
Thanks for joining me today!
I apologize for being so absent lately.
We are almost settled in our new city,
so I hope you will look forward to some new excitement at
I think that crepes are one of those recipes that carries a little bit of mystique with it, don't you? On the surface they seem difficult to master, and I always file the recipes into my "make someday" folder. Well, no more! When I was assigned Denise's blog, Creative Kitchen for the November Secret Recipe Club I found a great recipe for crepes, and I decided it was time to step outside my comfort zone a little. I am so glad I did! Denise's recipe for crepes was easy to follow and oh, so good! I served mine for breakfast, and they were a huge hit. I do need to practice my technique some, but I don't think that is a problem, as I plan on serving them on several occasions during the holidays! You can make these for breakfast, lunch, dessert or, I was thinking, maybe appetizers?!!
2 Granny Smith Apples, peeled & sliced
1 teaspoon Butter
1 tablespoon Brown Sugar
1 teaspoon Cinnamon
2 tablespoon Cream Cheese, softened
2 cups whole Milk
2 cups Flour
pinch of Salt
1 tbsp Sugar
2 tsp Vanilla
Place your apple slices in your pan with a teaspoon of butter.
Add the brown sugar and cinnamon. Stir together
over medium heat. Add the cream cheese, and melt
Place milk and eggs in the blender.
Then add flour, 1 cup at a time, blending after
each addition. Add the remaining ingredients, and
blend until smooth.
I poured the mix in to a measuring cup,
and poured it onto the hot pan that I had melted
a teaspoon of butter in.
Swirl the pan so that it is coated with the batter.
After a few minutes you will see bubbles as the crepe
is cooking. Turn the crepe over to cook the other side.
Denise says in her recipe that she found it easiest to turn with
her hand, and I agree.
I put my apple mixture in the center of the crepe.
Place the crepe on the plate, and roll by putting the top
of the crepe over the apples, and puling snug, but not too tight.
It's time for another Pinterest Inspired Blog Hop, and today's inspired post comes from a blog called Bloghungry. These brie and apple tarts are the perfect fall treat. I made a few changes to the original recipe, but the sweetness of the soft, warm, spiced apple and the subtle brie taste are still there. These are good. And easy to make! They are perfect for breakfast, a snack, and even dessert!
Brie and Apple Tarts
(makes 4 tarts)
1 sheet of thawed Puff Pastry
1 Granny Smith Apple
1/2 tablespoon Brown Sugar
1/4 teaspoon Cinnamon
1/2 tablespoon Butter
1/4 of a Brie Cheese round
Flour ( for rolling)
Preheat oven to 400 degrees.
Lightly flour your working surface.
Unfold your puff pasty and roll in out into a 10"X10"
Cut the sheet in to quarters.
Peel, core and slice your apple.
Cut your brie into thin slices.
Place a slice of brie, and 3-4 slices of apple
in the middle of each square.
Combine your cinnamon and brown sugar in a bowl.
Make an egg wash by beating an egg with a fork.
Evenly divide the cinnamon and brown sugar mix
between the squares. Divide the butter between the
Use your egg wash, and brush the border of the pastry square.
Fold 2 opposite corners together to the center,
brush them with the egg wash, and overlap them so
they stick together. Brush the top wih egg wash.
Place the tarts on a sheet pan covered with parchment paper.
Bake for 10-15 minutes.
Once tarts are out of the oven, drizzle them with melted caramel.
Today is Day 12 of our "15 Days of Red, White and Blue" series, and it is also Club Baked day! This worked out really well because the Club Baked recipe for Malted Waffles worked out perfectly when retrofitted for the 4th of July! Here's to a festive and delicious breakfast!
2 cups Flour
1 cup Malt Powder
2 tablespoon firmly packed Light Brown Sugar
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 eggs, at room temperature
2 1/2 cups Buttermilk
6 tablespoons Butter, melted and cooled to room temperature
Syrup, Butter, Chocolate Chips
In a large bowl whisk together flour, malt powder, sugar,
baking soda, baking powder and salt.
In a separate bowl, whisk the eggs slightly, .....
add the buttermilk and butter and mix again.
Make a well in the middle of the dry mixture,
and pour the buttermilk mixture into it.
Fold the wet ingredients into the dry ingredients
gently, just until combined. There will be lumps.
Cook the waffles according to your waffle iron instructions.
Serve immediately with maple syrup, butter and chocolate chips.
My favorite thing about the Crazy Cooking Challenge is the hunt! Every month we are given a food which we are to find a recipe for, on a blog somewhere on the world wide web, make the food, and then blog about it! It is such fun!! This month the food we were to find a recipe for is one of my favorites, Blueberry Muffins! I found the perfect Blueberry Muffin recipe on a blog called Tracey's Culinary Adventures Blog. Tracey had several Blueberry Muffin recipes posted on her blog,and I had a difficult time deciding which one to go with, but the recipe I picked stood out to me because I love the sweet and tart topping that goes on top of the muffins. Stop by Tracey's blog and check out her posts. She has a Lasagna Roll recipe that is definitely calling my name, along with a Milk and Cookie Smoothie that looks incredible, as I am a lover of all things smoothie, and a recipe for Boston Cream Whoopie Pies that has gone to the top of my "must bake next" list. So, may I present, the best Blueberry Muffins I have ever had!