Whole Wheat Banana Pancakes

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It has been a long time since I’ve been on here.  Too much going on in life.  Nothing more I can say.  I have things to blog and then I haven’t.  Now the holidays are coming and…where has the time gone?

Speaking of holiday’s.  This would be the perfect Christmas (for those that celebrate it) breakfast.  We had it for dinner tonight!  We love to have these types of foods for dinner.

The kids enjoyed it as well.

IMG_7715Khali just dips her fingers in the syrup and leaves the pancake on the plate (she later did eat it though!!).

IMG_7714Caleb really doesn’t like to have his picture taken so he’s acting like he can’t see me taking this.  But he’s eating here too!!!!

IMG_7716Brooklyn ate her pancakes and came back for seconds, but she’s more concerned about having her picture taken.

The reason for these pancakes?

Well, I’ve been trying to remove as much processed foods from our diet as possible.  It’s not an easy task by any means, but I’m working on it.
I found a great website that has a ton of recipes – which is where this came from.  I shopped for the week and I’ll have to say that I didn’t spend any more money than I would have for foods that aren’t as good for you.

I haven’t been as good lately with making the healthiest dinners lately.  As I’ve said, life has been pretty busy.  But it’s time to pay attention to the food we’re putting in our bodies.  Moderation is the key, yes.  But we’re trying!!!

This week I made home made refried beans as well.  I ate those twice for lunch.  GREAT.

Check out the website and let me know what you think.

I did add some cinnamon to this recipe to add a bit more flavor.  To me, I could really taste the flour too much.  After adding a bit, it was fabulous.

We’ll have these again.

Whole Wheat Banana Pancakes
Recipe Type: Breakfast
Cuisine: Pancakes
Author: Patricia
Ingredients
  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving – I didn’t have 100% pure maple syrup so I tried to use a little of what we had.
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Have a great rest of the week.  Try this for breakfast this weekend!!

Patricia – Two Girls Cooking

100 Days of Real Food

Crescent Roll Breakfast Casserole

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The weather in MN has been extremely hot.  However, today it got into the 80s to where I could turn on the oven to cook dinner.  I came across this casserole on Facebook.  Since we LOVE having breakfast for dinner (Brinner) I knew this was going to be the next on my list once it semi cooled down.

I try to watch what I eat.  I do.  And I rarely eat out.  Once a week is not that bad!!  I eat my cheerios for breakfast, I eat my salad for lunch, I eat my exercise bar for snack.  I drink water all day.  So when I decide to have bacon and eggs for dinner, I only semi feel bad about it!!

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And I know that this is something that I can get away with in my house without anyone complaining that I’ve made something gross!!

I always say that I plan my menu.  And I sit and agonize over that menu sometimes way longer than needed.  Taco nights, there is usually a sandwich being made.  Doesn’t bother me much, since I love them..more taco meat for me!!!  Sloppy Joe night.. well I’m trying to come up with a new recipe.  And I can almost guarantee that this will not be okay!  But try and you might like it.  I say that for a lot of things.  How do you expect to open yourself up to new adventures if you aren’t willing to try new things in life!!!!  It’s not like I’m asking anyone to eat clams for dinner.  Though I’m willing to try!!

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Back to brinner.  We have school coming up next week and Brooklyn is due for a hair cut (a trim in her words), so I needed something quick tonight.  I doubled up the recipe (except for the rolls) and stuck this in the oven.  This was super easy to make and in the oven in a matter of minutes.

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I top mine with a bit of Franks Hot sauce (can’t have eggs without it), grab the bacon and off we go for a dinner that no one will complain about!  This was really good.  I’ll make this again soon!!

Crescent Roll Breakfast Casserole
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • Can Flaky Grands
  • Bag shredded cheddar
  • 1 cup milk
  • Cubed ham or ground cooked sausage
  • 10 eggs
  • S&P
  • Garlic
  • Franks Hot Sauce (optional)
Instructions
  1. Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

 

Have a great Labor Day weekend and Happy Back To School for those of you that have kids on their way.

Enjoy!

Patricia – Two Girls Cooking 😉

Source:

Facebook – only I don’t have the site that created it!!  (sorry)

French Toast Rollups

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We had “Brinner” again a couple of nights ago.  When I shared this with my friend, Carrie, she had called this Brunches cousin!!!  Hahaha…

I’ve been getting some great ideas for my menu on Pinterest the past couple of weeks.  Scored big when I stumbled upon these fun things.  The only negative thing?  I didn’t make as much as I should have.  The kids wanted more, I wanted more…

There are many different ingredients that you could load inside of the bread, but I thought that flavored cream cheese would be a hit.  I got some cinnamon and berry flavored cheese.  Can’t pick a favorite because they were both good.

I scrambled up some eggs and added some pepperjack cheese to the eggs and enjoyed this on the side.  I did have the syrup on the table but I think the kids loved the flavor of the cinnamon and sugar alone!  I put a bit on mine and I was in foodie Heaven!!!

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Just delicious.  I’m so glad this recipe was found!  I thank Cinnamon Spice and Everything Nice for coming up with this!!  Thank you, thank you.  We will be having this again for sure!!

As you can see, this was a hit.

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I don’t get to cook breakfast that often on the weekends, so when I make it during the week for dinner, I know I appreciate it.  Who doesn’t love breakfast for dinner!!!

French Toast Rollups
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • 8 slices white sandwich bread (the soft, fluffy type)
  • peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan
  • maple syrup, for serving
Instructions
  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they’re all filled.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.

Enjoy your weekend.  Make this for breakfast or dinner…..

Patricia – Two Girls Cooking 😉

Source:

cinnamonspiceandeverythingnice

Baked Pancakes

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We love, love having breakfast for dinner.  Brinner as I heard it called before!!!  So I happened to find a baked pancake recipe.

I always find recipes that use those heavy cast iron skillets that my grandma used to fry her chicken in, but I didn’t have one.  Now I do thanks to this recipe.  I finally went and got one!!

As you can see from Brooklyn’s thumbs up, she liked them.  Because the ingredients didn’t have much flavor to it, I decided to do two things.  I added a bit of cinnamon to the ingredients and I also used a box (gasp, I know) of pancake mix just in case.  As a back up plan.  We can’t have hungry kids here you know!

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Here is the skillet baked pancake topped with some powdered sugar.

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Here’s Khali’s approval.

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And since this is actually going into his mouth, he approved as well!!

Now I made the second baked one in a 9×3 baking dish.

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Those were pretty good.  I added some syrup and powdered sugar as well.  But they could have been eaten by themselves!  Either way, both the skillet and the pan were gone by the end of dinner!  To me that equals success.

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These were very light.  Next time I may add some fruit to it.  I didn’t this time because I wasn’t sure if it would still rise the way it should.  Good dinner.  Or brinner shall I say!!

Ingredients

2 cups pancake mix (I used blueberry)

1 1/2 cups of milk

1 egg

2 tbs cooking oil

Directions

  • Preheat oven to 425 degrees. In a medium mixing bowl stir together pancake mix, milk, egg, cooking oil & cinnamon. (batter will have small lumps)
  • Stir in the blueberries, chocolate chips or bacon if desired. Pour into a greased 9×13 inch baking dish.
  • Bake about 10 minutes or until done. Cut into squares and serve with butter & syrup/powder sugar.

Next recipe:
Ingredients:
2 eggs
½ cup milk (2% and whole both work well)
½ cup flour
¼ teaspoon kosher salt
3 tablespoons butter, cut into a few pieces

Directions

Heat the oven to 425, then put the pan in to heat while you prepare the batter. A 10- or 12-inch oven-proof skillet is ideal, but you could use a comparably-sized baking dish.

Beat the eggs in a mixing bowl.  Then add the milk, flour, and salt.

By now your pan should be very hot. Add the butter to it by tossing it into the cracked oven door and letting it sit in there a couple of seconds, then remove the pan from the oven and swirl it so that the butter is melted and sizzling wildly. You need to do all this quite quickly because you don’t want the oven to lose its heat, you don’t want the pan to cool off, and you don’t want the butter to burn. Now pour the batter into the buttery pan and return it the oven. Set your timer for 15 minutes and check to see if it’s puffed and brown.  Mine wasn’t quite so puffed but it was a golden brown.

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Happy Brinner cooking!

Two Girls Cooking – Patricia 😉

Sources:

Family Go

Group Recipes

 

Hash brown Egg Bake

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 I found a new word that just made me giggle and love it at the same time!  Maybe some of you have heard of it, maybe you’re like me and you haven’t.  Brinner.  I’ve said lets have breakfast for dinner, but never combined it like Brangelina (yeah had to go there)!!  In case you aren’t getting it – it’s breakfast and dinner combined.

The original recipe called for Ham and Hash browns but when I sent my son to the store, I forgot to put Ham on the list.  Luckily I had a bag of crumbled sausage I could use.

This was so good and a major hit!  I wanted to make pancakes with it but ran out of time!  Who runs out of time when you have three kids and two dogs to take care or right!!

Ingredients

1 Tbsp olive oil
1/2 bag (28 oz.) frozen hash browns
1 bag of crumbled sausage
3-4 eggs
Salt and pepper, to taste,
Dash of Italian seasoning for serving

Directions

  • Preheat to 350.
  • Add the oil, potatoes and sausage to the skillet and saute for 7 to 9 minutes. Then make a few wells for the eggs.
  • Crack the eggs into each well. Then put the skillet right into the oven. I don’t have a skillet that can be used in the oven so I sprayed a 9×13 glass dish and used that instead.
  • Bake for 5 to 7 minutes, or longer if you want the egg completely baked.
  • Sprinkle a little salt and pepper and some Italian seasonings onto each egg.

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I would have never thought to bake an egg in a pan or baking dish in the oven.  Never.  So when I saw this I knew I had to try it.  I should have put some cheese on it!  Oh that would have made it even better!

Next time you want to come up with something fun for Brinner, you have to try this!  It’s great.  And the kids thought it was great to have eggs in the middle of their food!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

One Dish Dinners

Strawberry Stuffed French Toast

Breakfast for dinner in our house guarantees a clean plate!  Figuring my meal plan for last week this one just came in to mind and could not pass on it.  As I said, I was trying to cut my food budget by following my friend, Heidi’s meals for that week.  She had french toast for breakfast one day.  That made me think of stuffing it with strawberries!  And here we are!!
This would be good with any type of fruit added or just plain cream cheese mixed with your favorite jam.
What you need:
  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature (I used strawberry cream cheese)
  • 2 whole Eggs (I used just egg yolks due to a little one in the house)
  • 1 Tablespoon Cinnamon (I used more!!!)
  • ½ cups Skim Milk
  • 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter or powder sugar.

Craig asked if we used syrup on our french toast!!!  With the powder sugar on top, it wasn’t needed.  Though I think he would have rather had syrup on his.  This was really good.  The look on the kids’ eyes when I put this on the table was awesome!!

Always make time to have breakfast for dinner!

Patricia – Two Girls Cooking 😉

Source:

Tasty Kitchen

Cinnamon Roll Waffles

Breakfast for dinner at our house tonight!  Jodi and I get emails from Pillsbury often and she emailed me this before I had gotten it.  I’ve kept this in the back of my mind for my weekly meal planning because…well why not.  Who doesn’t love cinnamon rolls.  And I made sure I grabbed the fat free container too!!!  Not one person even noticed.  Not that it matters. My intent was not to get it and tell you all how this is a healthy meal.  My intent was to actually enjoy these awesome waffles with the cream cheese glaze!  

INGREDIENTS:
1 can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
DIRECTIONS:
  • Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
  • For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
  • Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
  • Serve glaze over hot waffles.

I doubled the recipe because I knew we were going to love these and want more.  And we did.  We ate them all.  Super easy, super good, super fun.  I would have never thought of putting these little things a waffle maker!!!

I added some fresh strawberries and bananas to make sure the kids at least got in the proper amount of fruit for the day <wink wink>.  I can’t a get over how fun and good these are.  You’ve got to try these…

Have these for breakfast, brunch, lunch or dinner.  Any way you serve them up, your family will love them. Sooo good.

Patricia – Two Girls Cooking 😉

Source

Pillsbury