Category Archives: Breakfast

Blueberry Oatmeal Scones

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Blueberry SconesIt was a glorious rainy day here yesterday (looks like today too), my very favorite kind of weather. It seems everybody else on this planet is longing for summer, but when summer comes, I miss a few of my favorite things, like homemade baked goods, and sitting by my fireplace, book in hand. These a re the moments that I love. I took full advantage of the lovely weather yesterday and made scones. Scones, tea, book , fireplace, in Jamie vernacular that is a perfect afternoon.

Recipe from Allrecipes

  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup white sugar
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 6 Tbsp. cold butter cubed
  • 3/4 cup milk
  • 1/2 cup pecans, chopped
  • 1 cup blueberries
  • 2 Tbsp. additional milk

1. Mix together first 6 ingredients in medium-sized mixing bowl. Cut in butter until crumbly.

2. Stir in milk, then pecans and blueberries. Stir until just combined.

3. Place dough on a greased cookie sheet and flatten into a large circle (about 1 inch high), then cut into 8 wedges. Brush with remaining milk.

4. Bake at 375 degrees for 20 minutes. Re-cut wedges.

5. Eat and enjoy!

Pineapple Bread

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Pineapple BreadGuess what everybody. It’s the third Monday of the month. Do you all know what that means? Have you all been paying attention? Well, it is time for The Secret Recipe Club of course! This month’s post is brought to you by the lovely blog 365 Days of Baking. Now when you read the title you assume it will all be baked goods. Nope, Lynne has plenty of savory recipes too, quite a wide variety of everything in fact. This proved to make the decision-making process quite difficult. I think I pinned more recipes than ever before! After many days pondering the choices I decided to go with the Pineapple Bread. Both my daughter and I love pineapple, and I was craving some good baking so the choice was made. It was delicious, however I will admit the pan I cooked it in was too small, which made a mess in my oven. I was a little worried, to say the least. We were able to fix the problem though, I cut off the cooked ends and then put the middle back in the oven. I have adjusted the recipe below to cook in 2 pans instead of one, which is what I will do next time. Thanks, Lynne for all the yummy recipes, I will surely be coming back for more!

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup Greek yogurt
1 20 oz. can pineapple tidbits
1/2 cup unsweetened coconut, toasted

1. Cream together butter with sugar until creamy. Add eggs one at a time and blend in.

2. Beat in 1/2 cup of flour with baking soda and salt. Then 1/2 cup yogurt, 1/2 cup flour, 1/2 cup yogurt, and last cup flour. It’s a rhythm you see.

3. Fold in pineapple

4. Spread into 2 greased loaf pans that have been greased and floured. Smooth down top with spatula. Top with coconut.

5. Bake for 30 minutes, in a 350 degree oven. top with tin-foil and cook an additional 30 minutes. Test with toothpick to make sure middle has cooked.

6. Cool, slice.

7. Eat and enjoy!



Secret Recipe Club

Dilly Ham and Eggs

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Dilly Ham and EggsI don’t like eating breakfast, I do however love eggs. So they make a nice, easy, cheap and tasty dinner. It is not often you find all of those qualities in a dinner so we have eggs quite a bit. And let’s be honest, I love them, so I make them. This recipe I have made quite a bit of times and it is one of my favorites. I use deli ham, but if you have recently cooked a big ham for dinner and have leftovers so much more the better.

Recipe from Allrecipes

  • 1 1/2 cups cooked, diced ham
  • 1 onion, chopped
  • 1 cup green pepper, chopped
  • 2 Tbsp butter
  • 1 1/4 cups cheddar cheese, shredded and divided
  • 10 eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 cup chopped green onions
  • 2 Tbsp picante sauce
  • 1 Tbsp chopped fresh parsley
  • 1 tsp dill weed
  • 1/2 tsp each dried basil, salt and pepper

1. In large skillet melt butter. Sauté ham, onion and peppers until vegetables are tender.

2. Lightly spray a 13×9 cooking dish with cooking spray. Pour in ham and vegetable mixture. Top with 3/4 cup of cheese.

3. In large bowl beat eggs, sour cream and milk, stir in remaining ingredients. Pour mixture over cheese.

4. Bake for 30 minutes at 350 degrees. Remove from oven and top with leftover cheese. Wait until cheese melts, then cut into slices to serve.

5. Eat and enjoy!

Sweet Slow Cooker Oatmeal

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OatmealI have never been much of a porridge eater, well actually I have never been much of a breakfast eater, but especially porridge. I know everybody says that breakfast is the most important meal of the day, but honestly, I just don’t like eating in the morning. So I have breakfast for lunch a lot. I love me some peanut butter toast! So I decided to try this slow cooker oatmeal recipe out (for lunch, cuz let’s be honest with a 3 hour cook time, not really appropriate for breakfast) and do you want to know something. It was fabulous! I practically licked the bowl clean and all my kids, who eat oatmeal on a regular basis and love the stuff, proclaimed it the best oatmeal ever. So if you have been looking for a slow cooker recipe for oatmeal, this is the one, look no further.

Recipe from Fix it and Forget it Kids Cookbook

P.S- you want to use about a 3 quart slow cooker

  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 2 cups dry quick oatmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 large egg
  • oatmeal fixings- brown sugar, craisins, dried fruit, bananas, apples, nuts, cream , whatever you like to top your oatmeal with.

1. Pour oil in slow cooker and spread around so oil coats all sides.

2. Add sugar, oatmeal, baking powder, salt and milk. Stir.

3. In small bowl beat egg. Add to oatmeal mixture and stir well.

4. Cook on low for 3 hours. Scoop into bowls and serve with toppings of your choice.

5. Eat and enjoy!