Posted in Breakfast

Potato Pancakes

I got this recipe from my parents.  I don’t make these often, but they are good.  {print recipe}

Potato Pancake

4 cups potatoes, peeled and shredded

1 egg, lightly beaten

3 Tablespoons flour

1 Tablespoon onion, grated

1 teaspoon salt

1/4 teaspoon pepper

cooking oil

Rinse potatoes in cold water; drain well.  Place in large bowl.  Add egg, flour, onion, salt, and pepper; mix well.

In a skillet, heat 1/4 inch of oil over medium heat.  Drop batter by 1/3 cupfuls into hot oil.  Flatten to form a pancake.  Fry until golden brown; turn and brown the other side.  Drain on paper towels.

Posted in Breakfast, Snacks

Raspberry Crumb Breakfast Bar

We have an abundance of raspberries right now.  I was looking for ways to use them, and ran across this recipe.  I liked how these turned out. {print recipe}

Raspberry Crumb Breakfast Bars

Crumb and Crust:

1 1/2 cups whole wheat flour

1 cup packed brown sugar

1 1/4 cup quick oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, cut into 1 inch pieces

Raspberry filling:

1/4 cup packed brown sugar

1 Tablespoon lemon zest

1/2 teaspoon cinnamon

2 Tablespoons flour

1 pound raspberries, fresh or frozen

1/4 cup lemon juice

2 Tablespoons butter, melted and cooled

Preheat the oven to 350º.  Spray the bottom of a 9 x 13 inch pan.  Line it with parchment paper and then spray the parchment paper.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.  Pulse in short bursts until combined.  Add the butter and pulse until loose crumbs form.  Reserve 1 1/2 cups of the crumbs and put the rest in the 9 x 13 inch pan.  Press or pat the crumbs into an even layer.  Bake until golden brown, 12 – 15 minutes.  Let the crust cool while you make the filling. 

Filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.  Add the raspberries, lemon juice, and melted butter.  Toss gently until the raspberries are evenly coated.  Spread the raspberry filling evenly over the crust.  Sprinkle the reserved crust over the raspberries.  Return the pan to the oven and cook another 35 – 45 minutes, until the top is golden brown and the filling starts bubbling around the edges.  Cool completely.  Cut into bars and store in the fridge.

Posted in Breakfast

Chocolate Chip Coffee Cake

I got this recipe from Mommy’s Kitchen.  When I made it this morning, I thought that the batter was a little thick, so I added some milk to the recipe. {print recipe}

Chocolate Chip Coffee Cake

2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup sugar

1 teaspoon cinnamon

1/2 cup butter

2 eggs

1 cup sour cream

1/4 cup milk

1 teaspoon vanilla

1/2 – 3/4 cup chocolate chips

Preheat the oven to 350º.  In a small bowl, mix 1/4 cup of sugar and the cinnamon together.  Set this aside for now.  In another bowl, sift together the flour, baking powder, baking soda, and salt.  In another bowl, cream the butter and the 1 cup of sugar until light and fluffy.  Add the eggs, beating after each addition.  Mix in the vanilla, sour cream, and milk.  Gently fold in the flour mixture just until combined.

In a sprayed 7 x 11 inch baking pan, pour half the batter.  Sprinkle with half of the cinnamon/sugar mixture and then sprinkle half of the chocolate chips on top.  Gently spread the rest of the batter on top and sprinkle the remaining cinnamon/sugar mixture and chocolate chips on top.  Bake for 30 – 35 minutes, or until done.

Posted in Breakfast

Potatoes, Bacon, Eggs, and Cheese

As a kid, I can only remember having this on camping trips.  My mom would buy little canned potatoes and they would make this for one of our breakfast meals.  This is typically what we will have on Saturday mornings now.  I have added some other ingredients, and I use my own canned potatoes. {print recipe}

Potatoes, bacon, eggs, and cheese

4 – 6 slices of bacon

1/2 onion, diced

1/4 diced bell pepper

2 mushrooms, sliced

1/2 quart sliced canned potatoes

6 – 8 eggs

1/2 cup grated cheese

salt and pepper to taste

Cut up the bacon into 1/2 inch pieces and cook.  Drain the grease and set the bacon aside.  In the same pan,  add a little olive oil and saute the onions, peppers, potatoes, and mushrooms about 5 minutes or so, stirring so it won’t burn.  You may need to add a little more oil if needed.  Whisk the eggs up and add some milk, and salt and pepper.  Add the eggs and bacon to the potato mixture and cook until the eggs are done.  Remove to a bowl and sprinkle with cheese.

Posted in Breakfast

Potato quiche

This afternoon for lunch the girls and I tried a new recipe.  We got the recipe from For the Love of Cooking blog.  I made a few changes. {print recipe}


5 small white potatoes, shredded

6 large eggs

1/4 package of turkey bacon, diced and cooked

1/4 onion, chopped

1/4 pepper, diced

1 cup sliced mushrooms

3/4 cup grated cheese, I used cheddar and Monterey Jack

1/4 cup milk

salt and pepper to taste

roasted garlic seasoning

Heat the oven to 375º.  Peel and grate the potatoes.  Spray your pie plate or 7 x 11 inch pan.  Put the potatoes in the pan and sprinkle with salt and pepper.  Put in the oven and bake for about 7 – 10 minutes.  While that is baking, cook the bacon and get the rest of the ingredients together.  I added the onions, peppers, and mushrooms to the bacon after it had cooked for a little bit.

Spread the bacon mixture on top of the potatoes and then sprinkle with the cheese.  Stir together the eggs and milk and mix in salt, pepper, and the roaster garlic seasoning.  Pour over the cheese.  Bake for 30 minutes, or until it is done.

Posted in Breakfast

Sticky Buns

I was in the mood for something different this morning for breakfast.  I didn’t want to spend a lot of time making breakfast.  I have made these several times. {print recipe}

Sticky buns

I started with my basic biscuit recipe.  I did not have enough whole wheat flour, so I used some white flour in these.

2 cups white flour

2 cups whole wheat pastry flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon salt

12 Tablespoons butter

1 1/2 cups buttermilk


brown sugar


Heat oven to 425º.  Start by putting about 1/2 teaspoon of butter in each muffin cup.  Put the muffin pan in the oven so that the butter melts.  Pull out of the oven once it is melted and add about 1 teaspoon of brown sugar to each cup.

Butter and brown sugar in muffin cups.

Mix up the biscuit dough as you normally would and then pat out into a rectangular shape, about 1/2 inch thick or so.  Spread a little bit of melted butter on top and then sprinkle with cinnamon and brown sugar.

Ready to roll up

Roll up the dough as you would cinnamon rolls and then cut into pieces.  Place each piece in the muffin cups and then bake for 12-15 minutes.

Ready to bake

Once they are done, flip your sticky buns out onto some foil.

Posted in Breakfast

Whole Wheat Buttermilk Biscuits

I think that my favorite breakfast food has always been biscuits.  Since we have made the switch to whole wheat, I have been experimenting with making biscuits.  We finally found something that we like.  One day I didn’t have any whole wheat ground, and we wanted to eat quickly.  I do keep some white flour on hand for the tortillas (they roll out better with some white flour in them).  I made some biscuits out of the white flour, and none of us really liked them anymore.  We like the whole wheat better. {print recipe}

Buttermilk biscuits

1 cup whole wheat pastry flour

1 cup whole wheat flour

1 Tablespoon sugar (optional)

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

6 Tablespoons butter

3/4 cup buttermilk

Combine the dry ingredients and mix them up a little.  Cut in the butter with a pastry blender.  Add the buttermilk and stir/mix until just combined.  Pat out about 1 inch thick and cut with a biscuit cutter or cup.  Place in cast iron skillet and bake at 425º until tops are golden brown.