Oma's Granola and Breakfast to-go

Alrighty. Let's chat about taking meals to people. I would love to think that I always have time to take a full on meal to those who need it, but the truth of the matter is sometimes we all just run out of steam or time or BOTH!

Here is something that has helped me out when I want to help someone out, but am feeling a bit less enegetic.

Granola is very easy to make and quite inexpensive considering how much it makes and that it is made with wholesome good-for-you ingredients.

SOOOO, instead of a dinner, you may consider taking a small breakfast/brunch. Not only is it fun to prepare, but I am sure it is a welcomed meal. One can only take so many pasta and chicken dishes paired with a garden salad, right?

For my breakfast to-go, I put yogurt into cups and added a few berries, added a spoon, a lid, and a tag {which I keep on hand}...and spooned fresh granola into a glass container {TARGET after-Christmas clearance!}VOILA. I then placed the four parfaits into a cardboard drink holder {my friends and family collect them for me.:)}so they would be easy to transport.

You may want to add a few bagels, cream cheese and orange juice...place it in a bag...THAT IS IT!

If you don't want to sign-up for a meal, you can take this as a "snack". Anyhoo, anyway you look at it, it is the kind thought that counts!

Happy Wednesday!


Oma’s Granola
{with a few adaptations}


Ingredients:

8-12 cups old fashioned rolled oats...depending how plain you like it.

2 cups coconut

1/2 cup brown sugar

4 tsp. cinnamon

¼ cup bran {optional…but oh.so.good for you!}

1 cup butter, melted

1 tsp. pure vanilla extract

1 tsp. almond extract

½ cup cane syrup or Agave syrup

VARIATION: Add 1 cup chopped almonds

Directions:

Stir all dry ingredients together.

Mix melted butter, extracts and syrup together.

Pour over oat mix.

Stir.

Place on rimmed cookie sheet.

Bake at 350* for about an hour stirring every 15 minutes.

Make sure it is golden brown...and do NOT burn it!

Let cool.

Place in a glass storage container.

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Oatmeal Brulee

Good morning, girlies! The sunshine is out and I am a very happy momma! Hubby is home from work today and all the chickadees are HOME! I love it when our home is full!!

My in-laws got back from vacation last week and she told me about her oatmeal brulee she had for breakfast one morning! The oatmeal lover that I am...could not wait one more day to try it. It is DIVINE! Even if you are not a huge oatmeal fan, you may just like it!

Oatmeal Brulee

*Prepared oatmeal as usual



*Sprinkle brown sugar...as much as you like...or think you should have...on top!

*Turn oven broiler to LO

*Set oatmeal {in oven-proof bowl...I KNOW...just making sure!} under broiler until it starts to brown and carmelize. You do not want to burn it or you will be starting from scratch.

Serve with cream and ENJOY!


This and That...

*Caleb starts physical therapy today

*All 450 cupcakes are made for the wedding this weekend! I am so excited...she is going to be the most.adorable. bride ever!

*The mini vintage buffet only has one coat of white-washing and sanding to go for this weekend!



*The sweetest anniversary gift from my hubby arrived...details coming soon!



Shared by: titus2sday, women living well, picket fence, comfy in the kitchen

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Scott's Swiss Ham Sliders

Okay ladies...here is a fast little ditty for a brunch! It is my hubby's go-to when they are short on time and need something FAST. So if it works for a hectic fire station, it will fit the bill for a home full of hungry children, guests or a leisurely last minute breakfast picnic!

Scott’s Firehouse Swiss Ham Sliders



Ingredients:

Mayonnaise

Dijon mustard

12 slices of Black Forest ham or garlic turkey

12 slices of Swiss cheese

24 pack of Sliders Mini Buns {available at Franz Bakery outlet, Cash and Carry, and Beaverton Bakery}



Sauce: {Melt together}

½ cup melted butter with 1 small clove of pressed garlic

2 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1 Tbsp. poppy seeds

Directions:

*Open buns. Spread mayo on one half and mustard on the other half.



*Place a 1/2 piece of ham on one half and ½ slice of cheese on the other half.



*Place top of bun on bottom half and place in baking pan {9x13}

*After sauce has been mixed together, using a pastry brush {SILICONE IS MY FAVORITE!}…brush tops of sliders with yummy sauce!




*Cover with tin foil and bake for about 20 minutes or until cheese is melted and sliders are golden brown.

*SIMPLY...PRESENTATION: Serve each slider in a cupcake liner or homemade slider pouch using the cupcake liner folded in a half-moon for your template!

SERVE AND ENJOY!

NOTE: To those of you who will not touch pork with a 10 foot pole: Slice avocado and thin slices of tomato or red onion slices with cheese and avocado. You get the idea!

Another note: If you want to give the kiddies something fun to do...have them take a round cookie cutter and make cheese rounds and ham rounds to fit the sandwiches perfectly!!



Do you have a favorite no-fail brunch recipe?

Happy Happy Friday!

*****DON'T FORGET TO ENTER THE DIVINE TWINE GIVEAWAY!

shared with: recipes to run on, comfy in the kitchen, titus 2sday, bowl full of lemons

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HOSPITALITY IS...Blueberry Lemon Scones

Okay girlies...here is your chance to make and take something really easy and yummy! If you are still looking for teacher gifts, these may just be what you are looking for. Wrap them in little bags and don't forget a chilled Starbucks Coffee Frappuccino and you will have a sweet little gift that any teacher will appreciate and your little elves will be proud to deliver...

HOSPITALITY:

Sometimes hospitality has nothing to do with having people into your home...I know not all of us are up to having people over and that is fine. There are times when I know God puts someone on my heart and I want to do something and I may just have a little bit of time to do something. There are also quite a few times when I would like to take a meal to somebody and the timing is not good. Scones are something you can easily make up ahead of time and grab from the freezer. You can take a few scones, some milk or orange juice, a jar of jam and take it to whomever for a light breakfast or for a pick-me-up during a move. It is also great to have on hand if you have guests who show up without a lot of time on your end to prepare. Just being ready and anticipating the unexpected will put you at ease and will make your company feel appreciated and planned for. It really is a treat for you and for the recipients of your hospitality!

Blueberry Lemon Scones
Lisa Pearson

Ingredients:

2 cups flour

5 TBSP. butter, cut into smaller pieces

¼ cup sugar

2 Tbsp. baking powder

1 tsp. baking soda

½ tsp. sea salt

1 Tbsp. soy flour {or 1 egg yolk}

1 cup full fat Daisy Sour Cream or plain yogurt

½ cup dried blueberries or chocolate chips, currants, dried cranberries or whatever floats your boat!

Zest of 1 small lemon {I use orange zest, too, for differnt flavored scones}

*heavy whipping cream and coarse sugar for tops of scones

Directions:

Whisk together dry ingredients.

Add butter and blend with pastry cutter or with flat beater in stand mixer.

Add wet ingredients together to flour mixture.

Add berries and zest.

Blend until ingredients come together.

Transfer to lightly floured surface.

Pat into a disc about the size of your hand spread out.



Cut into 8 triangles.



Place scones on SILPAT or parchment lined pan.

Brush with cream and sprinkle with sugar.



Bake at 4oo* for 12 to 14 minutes…or until golden.

Top with something very YUMMY!

If you want to make up several batches, you can pre-measure all your ingredients at one time and store individual batches in the freezer. This will save a ton of time. Just mix up dry ingredients and follow directions from there when you decide to make the rest.





Blogger is not letting me comment, so I will answer a question on here. The yogurt and sour cream do not HAVE to be full fat, but I just think it tastes better. Reduced or lowfat is fine...fat free is NOT.OK. It truly is NOT. :) Plan on walking before beddie bye time...it is worth it in flavor and texture. :)

Shared with: women living well, raising homemakers, at the picket fence, comfy in the kitchen, homemaker by choice, titus tuesday

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Cinco de Mayo Omelettes {in a bag}

Cinco de Mayo is next Thursday, so I thought it might be fun to do omelettes in a bag!

This may be a bit confusing, and I am sure I will be getting some e-mails to clear it up, but I am going to try.

You are going to need heavy duty ZIPLOC gallon bags. The thin, flimsy ones will not hold up in boiling water unless they are making them stronger than they used to.




Figure on about four eggs per person and whisk them away in a bowl with a bit of milk and salt and pepper. Set aside.




Set out fillings for your Mexican-style omelettes. Here are a few suggestions: chopped onions, chopped cilantro, diced jalapenos, green chiles, shredded cheddar and jack cheese, diced tomatoes etc...

Bring a large pot of boiling water to boil.





Have everybody fill a ZIPLOC bag with about 1 cup of egg mix and then have them add in the condiments. SEAL it and squish it {kids love this}. Place it into boiling water for at least 5 minutes or until omelette is "set".

DO NOT HAVE YOUR CHILDREN DO THIS!!! My personal "safety monitor" will be reading this. BE CAREFUL to only have the water boiling gently.



Pull out of water and slide out onto plate. Serve with salsa and sour cream on the side!

*for smaller portions, figure on about 1/2 cup egg mix and place into quart size bags...again, ZIPLOC!

*Want a yummy Cinco de Mayo drink? Mix half orange juice and lemonade...

Happy Happy Friday!

Recipe shared with: Tempt My Tummy Tuesday, titus 2sday

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Oma's Granola and Breakfast To-Go

Alrighty. Let's chat about taking meals to people. I would love to think that I always have time to take a full on meal to those who need it, but the truth of the matter is sometimes we all just run out of steam or time or BOTH!

Here is something that has helped me out when I want to help someone out, but am feeling a bit less enegetic.

Granola is very easy to make and quite inexpensive considering how much it makes and that it is made with wholesome good-for-you ingredients.

SOOOO, instead of a dinner, you may consider taking a small breakfast/brunch. Not only is it fun to prepare, but I am sure it is a welcomed meal. One can only take so many pasta and chicken dishes paired with a garden salad, right?

For my breakfast to-go, I put yogurt into cups and added a few berries, added a spoon, a lid, and a tag {which I keep on hand}...and spooned fresh granola into a glass container {TARGET after-Christmas clearance!}VOILA. I then placed the four parfaits into a cardboard drink holder {my friends and family collect them for me.:)}so they would be easy to transport.

You may want to add a few bagels, cream cheese and orange juice...place it in a white bag...THAT IS IT!

If a you don't want to sign-up for a meal, you can take this as a "snack". Anyhoo, anyway you look at it, it is the kind thought that counts!

Happy Wednesday!


Oma’s Granola
Beryl Metko…with a few adaptations


Ingredients:

8-12 cups old fashioned rolled oats...depending how plain you like it.

2 cups coconut

1/2 cup brown sugar

4 tsp. cinnamon

¼ cup bran {optional…but oh.so.good for you!}

1 cup butter, melted

1 tsp. pure vanilla extract

1 tsp. almond extract

½ cup cane syrup or Agave syrup

VARIATION: Add 1 cup chopped almonds

Directions:

Stir all dry ingredients together.

Mix melted butter, extracts and syrup together.

Pour over oat mix.

Stir.

Bake at 250 for about an hour stirring every 15 minutes.

Let bake one more hour.

Let cool.

Place in glass storage container.

*In the Spring and Summer we love to pack this up and go for a morning picnic. You really need to take a morning picnic. It will lift your spirits for the day and will assure sweet dreams in the evening.



Shared with: comfy in the kitchen

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Berry Yogurt Parfaits {make ahead}

Happy {Mundane} Monday! Hope you all had a great weekend. My batteries have been fully charged and I am ready to tackle laundry, get the sheets changed for clean sheet Monday, get letters mailed, get the last piles ready to go to the thrift store, and make a nice dinner. I am in MAJOR nesting mode...like nobody's business! Anybody else nesting away?

Thank you to ALL of you who linked up to the LINKY PARTY on Saturday. I just took a peek at them. My hubby is going to pick one to feature. I would pick them ALL!


The weekend at the coast was so much fun...twinsie did NOT disappoint. As usual, we talked so much...and she still called me at 6:59 this am to remind me of the time we had together. Gotta love my twinsie!

To make Mundane Monday marvelous...I made a yogurt parfait for breakfast. {I had leftovers from the weekend} I love yogurt and it is so healthy for you, too. It is especially good for you if you buy the kind with probiotics.

If you are planning a brunch anytime soon, you may want to consider making yogurt parfaits. Not only are they adorable and sweet, but best of all, they can be made ahead of time. I am not sure about you, but if there is something that can be done early on, I will do it. You will be much more relaxed and the little details can be done without the stress.

Directions for Berry Yogurt Parfaits:

Put flavored or plain yogurt into bottom of to-go-cup. {I buy yogurt without the gelatin and the junk}

Put a spoonfull of fresh berries with their juice on top of yogurt

Put a spoon through the hole on the to-go-lid

Put a tag on and tie a bow. Place parfaits in the refrigerator up to 24 hours ahead of time.

Serve with Oma's Granola {recipe coming soon} packaged in clear bags.


Sources:

To-go-cups...Cash and Carry
Twine...Crate and Barrel

Shared with: comfy in the kitchen

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Baked Donuts...and donut lollipops

I love a leisurely day of baking! Not baking because we need bread or granola for breakfast, but baking out of sheer pleasure. No rush!

This Saturday, I was craving donuts for breakfast! Well, we had them for lunch, but...who keeps track on lazy, rainy Saturdays anyway? Not me!

ENJOY!


Baked Donuts

recipe from pan packaging


Ingredients:

1 1/4 cups cake flour

1/2 cup sugar

1 1/4 tsp. baking powder {aluminum free}

1/4 tsp. ground nutmeg {fresh ground is BEST!}

3/4 tsp. salt

1/2 cup buttermilk

1 egg, lightly beaten

1 1/2 Tbsp. butter, melted


Directions:

Preheat oven to 425*.

Mix dry ingredients together.

Add wet ingredients.

Stir until combined.

Grease mini donut pan.

Fill donut cup about half full.

Bake about 4 minutes.

Let cool a bit.

Top with favorite glaze and don't forget the SPRINKLES!

My favorite donut glaze:

1 cup powdered sugar
1 tsp. pure vanilla extract
2 Tbsp. milk
1/8 tsp. oil

Mix all together until drizzly. Dip donuts in glaze and sprinkle immediately with sprinkles, or the pretties wont stick...and then, they just wont be as cute.

The other recipe I use is my donut muffin one. Just take out the pumpkin and add in butter.

I put some on lollipop sticks...I think they would make great baby shower favors!

Have a Happy Monday!

shared with: comfy in the kitchen

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Pumpkin Waffles {with the WORKS}

Pumpkin Waffles

Lisa Pearson



2 eggs

2 cups buttermilk

1/3 cup plain pumpkin {no spices added}

½ tsp. nutmeg

½ tsp. pumpkin pie spice

2 cups flour

1 tsp. baking soda

2 tsp. baking powder

½ tsp. sea salt


Beat eggs, buttermilk and pumpkin together. Add the rest of the ingredients. Whisk until batter is smooth. Place 2/3 of a cup on waffle iron and let cook until golden brown.



Cinnamon Sugar

½ cup organic sugar

1 Tbsp. cinnamon



Homemade Syrup

Lisa Pearson


1 cup organic sugar

1 cup brown sugar

2 tsp. clearjel {available at King Arthur or the Decorette Shop}

½ cup corn syrup

1 cup water

2 tsp. pure vanilla extract



Whisk all dry ingredients together in a little saucepan. Add wet ingredients. Stir until it boils. Boil for three minutes. Strain. Pour into an old-fashioned glass syrup dispenser and frolick the day away!

Be sure to keep leftover syrup in the fridge. Now, go frolick!



Pumpkin Spice Whipped Cream

Lisa Pearson


Whip up 1 pint of whipping cream with 4 Tbsp. Torani Pumpkin Spice Syrup.


Here is what you do:

*Place waffle{s} on plate

*Sprinkle generously with cinnamon sugar

*Pour on warm syrup {in your cute little glass dispenser} :)

*Top with whipped cream and garnish with freshly ground nutmeg

Post Note: It is the little things in life that add zest to life. With all the money you will be saving by making your own syrup, you can purchase a dispenser. They can be found at thrift stores...make sure it has a tight seal..., Cash and Carry, K-Mart, Target, EBAY etc. and if you don't have the time, CHRISTMAS IS COMING AND THE GOOSE IS GETTING FAT! {my hubby's favorite saying from October on!}





An Autumn Brunch Menu:

Orange Juice and Milk

Pumpkin Waffles

Pumpkin Spice Whipped Cream

Cinnamon Sugar

Homemade Syrup

Oma's applesauce

shoulda made bacon on the bbq, but opted for the sugar high!

tired girls home from college, 1 teenage boy, an energetic hubby, and grandparents who dropped by...a little dappled doggie who feels she is entitled to pumpkin waffles, too...and there you have our crazy, late, late brunch!

Happy Happy Happy Saturday!

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Yogurt Pancakes with Lemon Devonshire

With all of the berries we have here in the Northwest it seems a shame to only have breakfast in the morning! So, we had to have pancakes in the evening the other night. Was so easy and so good. Even a bowl of cereal with berries on top would have been just fine with me! That, or a banana/berry milkshake!

Yogurt Pancakes
Adapted from Ina Garten


Stir together:

3 cups flour

¼ cup sugar

4 tsp. baking powder

1 Tbsp. sea salt

Whisk in:

1 cup plain ol’ yogurt

1½ cups PLUS 2 Tbsp. milk

4 eggs

2 tsp. pure vanilla extract

Zest from 1 small lemon

Directions:

Add the wet ingredients to the dry ingredients

Stir until well mixed. Do not over mix!

Using about 1/4 cup measure, ladle onto griddle that is heated on medium heat.

Make sure the griddle is oiled

Allow pancake to cook until small bubbles start popping up.

Flip pancake and let cook for about 2-3 more minutes.

Keep pancakes warm in a 200* oven. {Be sure to keep them toasty and covered!}

Serve pancakes with fresh blueberries and HEAPS and HEAPS o' CREAM!



Lemon Devonshire Cream:

½ cup heavy cream

8 oz. softened cream cheese {room temp}

1 tbsp. powdered sugar

½ cup sour cream {I like Daisy Brand...full fat!}

Zest of 1 small lemon

1 tsp. lemon oil, pure lemon extract or lemon curd to taste

Directions:

*Beat heavy cream and add the rest of the ingredients.
*Beat until all ingredients are incorporated.
*Keep chilled until ready to serve.


Do you ever have breakfast for dinner? If so, what is your favorite thing to fix or pour?







Shared with:  at the picket fence, comfy in the kitchen, stone gable

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Herbed Eggs in a Basket

Sometimes the simplest of ingredients can make for the most delicious and beautiful breakfasts.

If I am short on time, but want something really special, this is one of my favorites!

Your Shopping List:

8 slices of Black Forest Ham from the Deli
8 eggs
Fresh rosemary

See? Easy, easy, easy.

Preheat oven to 400.
Line Prepared muffin pan with ham. {I used my Demarle MOLD...no greasing, no-stick!}
Break egg into ham "cup"
Sprinkle with a tad bit of salt and pepper.
Bake for about 20 minutes or until egg is set.
Remove from oven and garnish with fresh cut rosemary.

ENJOY with English muffin and a tall glass of ice cold orange juice!

THESE little beauties are great for kids to grab and go...or hubby's, or busy Mommas. Not bad cold, either.

Recipe shared with: mom's crazy cooking, pink saturday, stone gable

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