Blueberry Recipes

After spending a day picking blueberries it was time to start cooking! Here are some of my keeper blueberry recipes.

Buttermilk blueberry breakfast cake

This cake is moist, delicious and great if you are having guests.

Cucumber & blueberry salad with feta

We took this to a party on Saturday and it was a hit. This recipe calls for white balsamic vinegar and it  blends all the flavors nicely.

Blueberry Smoothie

1 cup vanilla almond milk

6oz. container vanilla Greek yogurt

3/4 cup fresh or frozen blueberries

1/2 of a banana

ice (if you use fresh blueberries)

Usually I will add an Acai ( great for extra antioxidants) packet as well or fresh strawberries. To change things up I often add peanut butter but the boys don't like it so I left it out this time.

Baked Oatmeal

I first saw this at Lulabelle's View and you can also find it here.

What I like about this oatmeal is that there is a layer of bananas on the bottom so my kids are getting two  fruits as they begin their morning.

Blueberries and walnuts on my Greek yogurt.

Lastly, I freeze blueberries on a cookie sheet

before transferring them to freezer bags for future use!

Jen

Linking to: Tasty Tuesday

Pin It

Blueberries!

My favorite berries to eat above any other's are strawberries and blueberries.We went strawberry picking in June and they were delicious but the season always seems to end too quickly. I have been nervous that blueberry season would pass me by before I would have a chance to go picking, so last Thursday the boys and I headed out on our blueberry picking adventure.

We visited my favorite farm.

Jack kept thanking me for bringing them picking that day because the blueberries were sooooo sweet.

 Nothing but blueberry bushes for acres!

 With three boys and myself picking we ended up with 6 pounds that day!

One for me, one for the container!

Luke didn't even like blueberries until that day.

On the breakfast menu the next day were Kashi waffles with fresh blueberries on top.

Tomorrow I will post what I have made so far with 6 pounds of blueberries!

Jen

Pin It

Low Fat Egg Cups!

My secret is out! I have been making these egg cups for a while and keeping them all to myself until one day my son says "Hey, what's that?" It is no longer my secret grab-n-go breakfast. The boys have discovered that they like them too.

Baked Egg Cup

6 eggs

6 slices Jennie-O turkey bacon

Pinch of Adobo All Purpose Seasoning (optional)

Bacon pieces (optional)

Pinch of your favorite cheese

Nonstick cooking spray

1. Preheat oven to 350 degrees. 2. Spray muffin tin with cooking spray. 3. Wrap turkey bacon around inside of cup. 4. Crack egg inside the bacon. 4. Sprinkle with Adobo, bacon bits and cheese. 5. Bake for 20minutes or until turkey bacon is done.

Jen

Linking to: Tasty Tuesday

Pin It

Vivian's Homemade Breakfast Ring!

Every Christmas morning I look forward to making and eating my grandmother's orange rolls. This year was no exception. My mouth waters just thinking about them. Did I mention they also taste good leftover?

Vivian's Orange Breakfast Ring

1 cup sugar

3 Tbsp. grated orange rind

2 (12oz.) cans refrigerated buttermilk biscuits

1/3 cup butter or margarine melted

1-3oz. package cream cheese, softened

1/2 cup sifted powdered sugar

2 Tbsp. orange juice

Combine sugar and orange rind (sometimes I make a little extra). Separate biscuits: dip each biscuit in butter, and coat with sugar/orange mixture. Stand biscuits on sides, over lapping edges, in a lightly greased 10" tube pan (I used a nonstick molded angel food pan). Bake at 350 degrees for 30 minutes or until lightly brown. Invert bread onto a serving platter.

Combine cream cheese and powdered sugar, beating until smooth (Very important! Otherwise when you add the O.J. it will turn out lumpy looking like cottage cheese). Add orange juice, stirring well; spoon mixture over top while ring is hot. Serve warm.

They are worth every calorie! I promise!!!!

Jen

Pin It

Pumkin Cream Cheese Muffins!

Last week I made these Pumkin Cream Cheese Muffins from Annie's eats! They just might be a little slice of heaven. Perfect for when you have guests and what to give them something a little different.

24 muffins
Ingredients:For the filling:8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Happy Monday!

Jen

Pin It

Making the Morning Easy!

I have been blessed to have stayed home with my boys for the past seven years and it has gone by faster than I ever could have imagined. Last week school started. Jack is in the second grade and my little Luke went off to Kindergarten. It was bittersweet. Here they are waiting for the bus.

Our school starts an hour earlier this year so being organized is a must. Sometimes that includes making breakfast the night before. If I can sneak something like zucchini into the recipe all the better.

Chocolate Chip Zucchini Muffins

Luke loves anything with chocolate in it! I wonder where he gets that from?

I also tried this Fermented Banana Bread recipe from Philigry. Both boys really loved these!

Fermented Banana Bread

1 3/4 c. flour

2/3 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 c. fermented bananas (around 3 banana's)

1/3 c. butter

2 Tbsp. milk

2 eggs

1/4 c. nuts or chocolate chips (or as much as you would like)

1. Preheat oven to 350 degrees. 2. Mix 1 cup flour (save the rest, you will use it later), sugar, baking powder and salt. 3. Add bananas, butter and milk. 4. Beat on high for 2 minutes. 5. Add eggs one at a time and remaining flour. Mix until blended. 6. Fold in nuts and chocolate chips. 7. Bake in oven for 30-35 minutes (I make mini muffins and they take around 8min.)

Recipe will make a dozen muffins or one loaf of bread. Enjoy.

Packing their lunches the night before also helps our mornings run more smoothly. We have been using the Lap Top Lunch Box for several years and it has worked well for our family.

Toward the middle of the year I start to lose my creativity when it comes to lunch making. The Lap Top Lunches provides healthy recipes and photos for those times when you need inspiration.

Melissa over at Another Lunch also has some very cute ideas.

I made the clone trooper for Luke the first week of school and he thought it was a car. I guess I need to work on my art skills a little.

How do you make your morning run smoothly?

Jen

Pin It

Easy Weekend Breakfast!

Overnight French Toast is great because you prepare it the night before and then just pop it in the oven the next morning. This recipe would also work well for a kid's sleepover or if you have overnight guests.

You could also top it with berries for a burst of color!

Overnight French Toast

1 1/2 Sticks Butter

1/2 C. Brown Sugar

1/2 tsp. Cinnamon and 1/2 tsp. Nutmeg

1 Large loaf white bread (Italian,French baguette)

6 Eggs

2 C. milk

Maple Syrup

1. Melt butter - stir in sugar and spices 2. Pour in 9x13 pan 3. Place bread on top of butter mixture making 3 layers. 4. Beat eggs and milk and pour over bread layers. 5. Cover and refrigerate overnight

Bake at 350 degrees uncovered 25-30 minutes (or longer depending on your oven). Right before you take it out drizzle maple syrup on it and broil 3 minutes. Enjoy!

Jen

Pin It