a new nothing with a speckled handle

if you want something that will get your kids up in the morning, bake these pullaparts!  they smell fantastic and they're covered in ooey gooey sticky nutty caramel.  it's a traditional family recipe that my mom would make for every holiday (like easter!) or church general conference morning.  they're easy because you can make them the night before and bake them the next morning.  i'm not claiming any health benefit by eating them, though, just pure joy from rib-stickin', finger-lickin' goodness. mom's pecan-cinnamon ring 1/2 to 1 cup chopped pecans 18 frozen dinner rolls (Rhodes) 1 (3oz) package butterscotch pudding (not instant) 1/2 cup butter 3/4 cup brown sugar 3/4 tsp cinnamon grease the bottom and sides of a bundt pan.  sprinkle nuts evenly in bottom of pan.  place frozen rolls on the nuts and sprinkle the dry pudding on top.  melt the butter and combine it with the brown sugar and cinnamon.  pour this mixture over...

in my humble opinion, there is nothing that says holiday season quite like gingerbread.  the molasses spice smell that permeates the kitchen and the buttery flavor melting over the top warm even the most bitter of mornings.  or maybe you're the kind of family that makes breakfast for dinner...we are that kind of family for sure.  in fact, these gingerbread waffles were made on such a night when it was cold and grey outside and the kids were in the mood for something festive.  our 10 year old loves to cook and he's actually very talented in the kitchen, so he helped me make these waffles.  and when we realized we only had enough molasses to make one batch, he was really bummed out and could not believe that i didn't stock enough molasses to make all sorts of molasses type of things.  it was humorous for me, because, although i use molasses in bread making from time to time, it's not really something i stock up on by the gallon.  but maybe that wil...

sorry i've been m.i.a. for a while.  i haven't really been m.i.a.  i just moved across the country in the middle of the first trimester of my third pregnancy and i've been a little wonky the past few months.  (ask my husband)  while in the throngs of packing up our house full of junk, er... things, i just couldn't keep up with all my responsibilities, so the blog had to go...temporarily.  plus, i mean really, along with all the yucks of those first few months like feeling like your stomach is turning inside out and you can barely keep control of your balance and you don't even want to think about food, i had a strange aversion to all things cyberspace.  even the thought of facebook or checking my email or this blog sent me into a spin of nausea.  strange, i know.  i can't really explain it.  i do have a friend who said when she was pregnant she had a strange aversion to certain people.  anytime she saw someone in particu...

hi.  it's been a while!  we put ourselves on a little summer hiatus and i, for one, refuse to believe that summer is over.  the storm clouds are coming and the cold, crisp breeze is out there.  but i'm going to be in summer mode for just a little while longer.  this smoothie is actually a good one for any time of year, especially right now when the seasons are changing.  if you're a fan of dipping graham crackers in milk, like me, you're going to love this smoothie!  and if you use a low fat or skim milk you keep it pretty healthy! pour milk into ice cube trays and freeze until solid peel one banana (or a bunch of bananas if you use them often for smoothies) and place in a freezer bag and freeze until solid. in a blender, add: 6-7 frozen milk cubes 1/2 -1 frozen banana 1 T peanut butter about 1/3 - 1/2 cup milk (just to help it blend to your desired consistency) 3 large graham crackers (or however many you like!) vanilla protein powder (i...

lately i've been experimenting with lots of different granola recipes.  some are too greasy, some are too dry.  some add oil and others use butter.  some recipes use ingredients that are nearly impossible to find.  each time i try a new recipe, though, the granola gets devoured.  needless to say, my people love granola.  and since earlier in the week i was able to snag some delicious greek yogurt at a fantastic price (couponing!) i figured it was time for a new batch.  but this time was different.  i didn't use a recipe, i just wanted something basic.  i threw it all together and it is probably my new favorite.  and the mr. would definitely agree.  it's the first thing he goes to in the morning and the first snack he grabs on his way in the door from work.  and i mean, for heaven's sake, is there any food which includes macadamia nuts that is not absolutely mouthwatering?  my vote is no. 3 cups rolled oats 3 cups qui...

this quiche is crustless, which makes for a quick version of a breakfast favorite!  pair it with a salad or fruit, change up the mix-ins and it makes a fantastic brunch, lunch or dinner.  it's very versatile and so yummy!  beat together in the following order: 1.  1/2 cup bisquick 2.  3 eggs 3.  1 1/2 cups milk 4.  1/4 cup butter  5.  dash of salt and pepper pour mixture into greased pie pan and add any of the following ingredients: swiss or other cheese zucchini mushrooms bacon or ham tomatoes bake at 400 degrees for 35 minutes.  after 15 minutes, top with parmesan cheese and bake until egg mixture is set and cheese is crispy and browned.

it's spring break here in our world and you know what that means, right?  a vacation to somewhere warm and sunny where you tan your pasty wintery skin, lay on warm sand, and take fun photos to share on your coveted blog.  well, not at this house!  not this year!  we're having a stay-cation.  so we're filling this week with adventures that are close to home.  and cinnamon rolls should be a part of any decent stay-cation.  just this morning we went for a long (very very very long for some shorter legs) run/bike ride all through our neighborhood and even through a neighboring city.  it was actually warm today and the sun actually appeared.  that's a christmas miracle in these parts lately.  (the news is actually talking about flooding from all our snow pack, can you believe that?) anywho, while we ran/biked, these babies were rising.  and after a fun filled camp-out in the family room overnight and some exercise this morning, we ...

if you haven't tried fage (pronounced fa-yeh) yet, let me be the first to tell you how wonderful it is.  it is greek strained yogurt.  i like to describe it as more like a european-style, dry, unsweetened yogurt.  it's high in protein, full of good probiotics and if you can find the 0% kind, it's fat free...not to mention that it's unbelievably creamy and delicious.  i use fage in many of the curry dishes that i make to tone down the spiciness or in any dish that needs a little creaminess, without adding cream.  another favorite way to eat it is in a fruit parfait for breakfast.  it's so filling, full of flavor, healthy, light and quick.  what more could you ask for in a breakfast dish? fage honey granola favorite fruit add as much fage to your bowl as you will eat.  drizzle honey (about 2 Tbsp/1 cup, but you can always add more if you want it sweeter) over the fage and stir.  top with granola and your favorite fruit (my fa...

it has no name.  it is "the other" breakfast casserole because, well, see, when i was growing up my mom always made eggs portugal, a sausage and egg breakfast casserole that is delicious.  (it deserves its own post it is so yummy.)  despite its namelessness (is that even a word?), this casserole is also deee-licious.  with the addition of the whipping cream and parmesan, it is reminiscent of eggs benedict with a bechamel-type sauce.  when i first had it, i was enamored with the uncracked, whole eggs on top.  what a splendid way to eat a breakfast casserole. i got this recipe not too long ago from a friend of my husband's aunt.  sounds distant, but it's really not.  she lives here in kansas city, so we were invited over for brunch one glorious sunday morning.  it is a perfect casserole for a brunch or better yet, a holiday morning breakfast like easter.  i have a few more great easter morning breakfast ideas coming up in...

Yep, this is a post about oatmeal. Boring, you say? Indeed it is anything but boring! And here's why...butter. I love butter. I love its color, its texture, and of course its taste. And, frankly, I don't think it's that bad for you. So there, cardiologists of the world. Cook your oatmeal according to package directions. (cooking times and measurements depend on what kind of oats you're using. I usually just do quick-cook oats.) Add a pat of butter to taste. (I'm not going to lie here, my "pat" of butter varies widely each time I make it! The more you add the better.) Sprinkle with a few tablespoons of brown sugar Pour cream or milk to taste (Did you think this was going to be healthy? Don't worry, there's still some oatmeal in there somewhere) Enjoy! It's warm and comforting, sweet and delicious. And anything but boring! PS sorry, my photography skills are nowhere near my mad cooking skills. (joking, people, joking)

i've been searching high and low for the perfect pancake recipe.  one that was healthy.  one that was versatile...add some blueberries, banana, pumpkin...whatever your mood desired that particular day.  one that i could whip up in a snap.  i've found it.  well, actually my friend, emily, found it and introduced me to it and its home .  i know i'll definitely be going back to visit goodlifeeats.com for some more tasty treats. and by the way, this recipe makes A LOT.  it'll be the perfect amount to store in the freezer and whip up for a quick AND healthy pancake dinner. Ingredients: For the mix: • 9 cups whole wheat flour • 2 1/2 cups barley flour • 2 1/2 cups oat flour • 2 1/2 cups brown rice flour • 2 cups rye flour • 2 1/2 cups cold milled flax • 4 cups powdered milk • 3 teaspoons salt • 1 cup baking powder For the pancakes: • 1 cup + 1 tablespoon mix • 1 egg, beaten • 2 tablespoons butter, melted • 1/4 cup sugar, honey, or ...

I've had this cookbook sitting in my collection for a VERY long time, but I've never put it to use! Until now, of course. I've been wanting to make my own bisquick for quite some time, but couldn't ever find the perfect recipe. All that time searching and I didn't even realize that I had the recipe all along. But it was worth the wait! The pancakes are delicious. They're light and fluffy yet hearty and filling. We grew up adding yogurt to our pancakes, but I'm not sure these even need that! They're delicious topped with fruit, or anything else your little heart desires. Mix recipe (Recipe has been modified from Make-A-Mix cookbook) 2 cups dry buttermilk powder 8 cups all-purpose flour 1/2 cup sugar 8 t. baking powder 4 t. baking soda 2 1/2 t. kosher salt Combine all ingredients in a large bowl and whisk to blend. Pour into a 12 cup container with lid. Store in a cool, dry place. Use within 6 months. Mix will retain its freshness longer when refriger...