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Category Archives: Breakfast

Cinnamon Ring

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When I have to take a dish somewhere, I always avoid using a recipe I’ve never made before. But when I needed to take a breakfast item to Sunday School recently, I broke my rule.  Actually, I just didn’t have a breakfast recipe on file that I really loved. But I do now. After spending some time scouring the cookbooks on my shelves, I stumbled onto this recipe out of a cookbook put together by a women’s church group in Dawson, Ga., a small city just outside Albany, Ga., where I lived for several years. It’s no secret that cookbooks like this one always have some of the best recipes you’ll find. This Cinnamon Ring didn’t disappoint. The recipe is similar to Monkey Bread recipes, but with the addition of cream cheese. I was really worried that it wouldn’t cook all the way through, but it did and, I think, it turned out beautifully. There wasn’t a crumb left at the end of class. Enjoy! 

Cinnamon Ring
Easy and may be prepared ahead

1 (8oz.) package cream cheese
2 large cans buttermilk biscuits
1 cup cinnamon sugar (2-3 teaspoons cinnamon mixed with sugar)
1/2 cup margarine (I used a stick of real butter)
1/2 cup chopped nuts

Cut cream cheese into 20 cubes. Flatten biscuits; put cube of cream cheese and 1 teaspoon cinnamon sugar in each and roll into balls. Melt margarine in Bundt pan. Sprinkle 1/4-1/3 cup cinnamon sugar and half of nuts in the margarine. Put 10 biscuit balls into mixture. Sprinkle 1/4 cup cinnamon sugar and the rest of the nuts on top of the biscuits, pressing nuts into the biscuits, if necessary. Put other 10 biscuits on top. Bake at 350 degrees for 20-30 minutes or until golden brown. Turn out on plate, cool slightly and slice.

*Recipe provided by Mrs. Billy Thaxton (Gail) and listed on page 51 of A Standing Invitation to Gracious Southern Livingcookbook distributed by the Dawson United Methodist Women of Dawson, Ga.

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Banana Bread

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I love rotten bananas!
Here’s why… They make the best banana bread. Once again, banana bread is a food I really wasn’t crazy about it until my friend, West, shared this recipe with me. I work with West, so daily I’m subjected to his stories about the fantastic meal he cooked the night before. But I want to give him credit where credit is due. He’s a serious cook. The kind who keeps his own stock in the freezer and delves into recipes that take hours to prepare. This is NOT one of those recipes! And remember what West says… the darker the peel, the better the banana bread.

Banana Bread
(Makes 3 mini-loaves or 1 regular loaf)

Preheat oven to 350 degrees.

Cream together:
1/2 cup margarine
1 cup sugar

Add:
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup banana pulp (about 2 bananas)

Mix together:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts

Add dry ingredients to banana mixture. Mix lightly until smooth. Fill each greased and floured pan three-quarters full.

Bake for 1 hour or until toothpick comes out of loaf clean. Remove to cool. It is delicious hot, however. Banana bread will not freeze well.

Recipe from Mary Mac’s Team Room recipe book.

My tip: When you have really ripe bananas but don’t have time to make the bread, remove the pulp from the peel and freeze for later.

Double Chocolate Chip Oatmeal

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When you love chocolate as much as I do, why not have it for breakfast. One of my favorite morning recipes these days is from a book called Flat Belly Diet! written by the editor of Prevention magazine. In a nutshell, the book focuses on incorporating monounsaturated fatty acids into each of your meals to burn belly fat. MUFA’s, as the book calls them, come from nuts and seeds, oils, avocados, olives and dark chocolate! So yes, this is actually a healthy recipe. The book lists the recipe in the dessert section, but I love it for breakfast because it keeps me full for several hours. So if you exercise in the morning, this is a great post-workout meal. There’s several good recipes from this book I’ll share with you over time and I’ll include the caloric information too.

Double Chocolate Chip Oatmeal
(Prep. time: 5 minutes/Cook time: 5 minutes/ Makes 1 serving)

1/2 cup rolled oats
3/4 cup water
2 tbsp semisweet chocolate chips
1/4 tsp vanilla extract
1/8 tsp freshly ground black pepper
Pinch of salt
2 tbsp dark chocolate chips

In a saucepan over high heat, bring the water to a boil. Add the oats, stir once to moisten, then cook, stirring occasionally, for 3 to 4 minutes, or until the water is absorbed.
Remove pan from heat and add the semisweet chips, vanilla extract, pepper and salt. Stir to thoroughly mix. Spoon into bowl. Sprinkle dark chocolate chips over top while still warm.

365 Calories, 9 g Protein, 55 g carbohydrates, 14 g fat, 2 g monounsaturated fat, 6.5 g saturated fat, 0 mg cholesterol, 159 mg sodium, 6 g fiber

My tips: I don’t worry about the 2 tbsp of dark chocolate chips at the end of the recipe. I use a total of 3 tbsp of semi-sweet chocolate chips. Instead of a pinch of table salt, I grind a pinch of sea salt. Also, this recipe is easy to double, which I do often because Ryan loves it too.

Recipe from Flat Belly Diet! by Liz Vaccariello with Cynthia Sass, MPH, RD.