Fruit Smoothie II (G&G Norman's Version)

1/2 banana (can be frozen)

1/2 cup fruit (any variety, be creative!)

1/4-1/3 cup fat-free strawberry yogurt

1/2-3/4 cup orange juice
2 Tbl lemon juice
*if you are using thawed/fresh fruit, add a couple icecubes.  I use frozen fruit.

Place all ingredients in blender/smoothie maker and blend till all ingredients are flowing smoothie through mixer.  Pour into cup and enjoy!  If you want your smoothie thinner add more orange juice.  If you want it thicker decrease the amount of orange juice.

**This is our new favorite treat when we go to G&G Norman's house! They have a Magic Bullet Smoothie Maker and can whip these up very quickly.  The base ingredients are the same as the fruit smoothie that I previously posted, but changing a few ingredients really makes a difference in the flavor.  The strawberry yogurt instead of plain, orange juice instead of milk, and the lemon juice really adds too it too!

**The Pictures speak for themselves.  These Smoothies are MMM, MMM, GOOD!

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MORE PLEASE!

 The mark on the forhead is from her drinking from her cup and tipping it clear up til it is gone!

Scrambled Egg (QUICK)



Take 1 EGG, place in a two cup microwavable dish. (I use my pyrex glass two cup measuring cup.  Beat with a fork till scramble well, add 1-2 tsp water and beat again. Place in microwave for 1 minute on high power.  The egg rises quite a bit during the cooking time but shrinks when done.  It starts popping if you cook it too much.  Dump egg onto a plate and enjoy! (I like to pour salsa over mine.) You can add some salt and pepper or a little butter to the egg before you cook it if you want.  Just stir it in.

**This idea came from my older brother a few years back when my baby wanted eggs and he showed me a quick way to make them.  Adding the water makes them fluffy.  Some people add milk, but the water does better.  Thanks Ryan for the quick tip.  This is the way I scramble eggs the most.

Egg Toast

This is kinda like a Guest Post today!

I LOVE to COOK EGGS!  I just dislike eating them....VERY MUCH.  My friend shared this fun way to cook eggs.  I think it is very creative.  With her permission I am sharing her post with you and today is her BIRTHDAY!  Happy Birthday Lacy!  The following was taken from her blog.

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So you take a piece of bread and cut a hole in it. You can use anything really: the rim of a cup works great, or you can use a cookie cutter for special occasions. I used a duck this time. I thought it would be funny since I'll be cooking an egg inside of it, but it looks kinda freaky. :)

Then you heat some butter in a skillet, kind of like you're making a grilled cheese sandwich. Put the bread in. We like to cook the cut out piece for a matching piece of toast. Crack the egg and pour it into the cut out part of the bread. Can you tell what I'm saying from the picture? My brain feels foggy today. I like salt and pepper on mine (the egg, not my brain).Cook it on one side until the bread is toasted/grilled. Flip it over and cook it until the egg is done how you like it. I like "over-easy". If you cook it "over-medium" or more, then it's not runny and your kids can take it on the bus if they're running late (if the school bus driver is okay with them eating on the bus of course).

Yummy! My kids say it's good with ketchup, but I think ketchup is evil.

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Thanks for sharing Lacy!

Sweet Corn Muffins

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup Yellow Corn Meal

1 Tbsp. baking powder

1/2 tsp. salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil

3 Tbsp butter or margarine, melted

Preheat oven to 350 degrees.  Grease or Paper-line muffin pans.

Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.  Combine milk, eggs, vegetable oil and butter in small bowl; mix well.  Add to flour mixture; stir just until blended.  Pour into prepared muffin cups filling about 2/3 full.

Bake for 18-20 minutes or until wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 5 minutes; remove to wire rack to cool slightly.  Serve warm.

** My girls Love muffins for breakfast, but they are picky about what kind.  They like just plain muffins.  I used to buy the jiffy mixes, but now I make them with this recipe or with Cream of Wheat.  They are more moist than the jiffy mixes.  I Like to make mini-muffins too.  They are easier for the kids to eat.

*This recipe came off the corn meal box.

Pioneer Pancakes

1 cup milk
3/4 cup wheat
2 eggs
2 Tbsp Sugar
1/2 tsp salt
1 tsp soda
2 tsp baking powder
4 Tbsp oil

Blend together milk and wheat on high in blender. Blend for 4 minutes.  Turn to low and add remaining ingredients.  Cook on hot griddle like you would pancakes.  They will be thin.  Serve with maple syrup. 


I LOVE THESE!  They take me back to when I was little and would stay at Grandma's.  She would make these for us for breakfast.  I stuck the leftovers in the fridge and enjoyed snacking on them (cold) throughout the week.

Pancakes (Sunday Pancakes)

Sorry this picture isn't the best....my camera started dieing about the time this picture was taken.

1 1/4 c. flour
2 1/2 tsp. baking powder
2 Tbsp. sugar
3/4 tsp. salt
1 egg
1 1/4 c. milk
3 tsp. melted butter or oil

Mix together all ingredients and cook on hot griddle.  Serve with favorite pancake toppings.
For variation:  Use 1 cup white flour and 1/4 cup whole wheat flour.

This recipe came from the Koosharem Relief Society Cookbook.

*A few months back I left on an overnighter.  Jim was home with the girls and when he went to make pancakes for breakfast her found that we were out of Bisquik to make pancakes.  He found this recipe and realized he had all the ingredients to make them so he make these for the girls.  We haven't gone back to Bisquik since.

*These pancakes are light and tender.  Some pancakes have a tough "crust/outside" and are hard to cut through.  These are not that way.  Delicious flavor too.

Cinnamon Rolls

This recipe came from Jim's mom...Connie.

1/2 cup shortening
1/2 cup sugar
3 eggs
2 1/2 cups of very warm tap water
1 tsp salt
2 tbls yeast (I use SAF yeast)
7 + cups flour

In kitchen mixer, mix together shortening, sugar, and eggs.  While they are mixing add water, salt and yeast.  Then add flour starting with the first 4 cups then adding 1 cup at a time while it mixes.  After all flour is added let the dough mix for 5 minutes.  If still really sticky add more flour just a little at a time til the dough doesn't stick to the bowl.  Then stop the mixer and let the dough rise til it is double in size.  Remove dough and roll out on a floured surface.  Roll dough about 1" thick.  I roll it more in a rectangle shape shape.  When done rolling generously spread some very softened margarine/butter over dough.  Then very generously sprinkle brown sugar over the dough followed by a dusting of cinnamon.  You can also add raisins, nuts, chocolate chips, or whatever you like at this time...just sprinkle them on!  Starting with a long edge of the "rectangle" shape dough, roll it into a log.  Pinch the seam closed.  Using thread or waxed floss cut the rolls by placing thread under the end of the log about 1 1/2".  Bring thread up around the top crossing over and pull...slicing a roll off the end.  Place rolls on a well greased baking sheet.  (I end up with a different amount every time.  It is usually 1 and 1/2 of another cookie sheet.)  Let rolls rise until almost double....they rise alot more in the oven.  Bake at 375 degrees for 20 minutes or until light golden brown on top.  Frost with powder sugar frosting or cream cheese frosting.  I prefer Cream Cheese Frosting but I am usually making these for the family and Jim likes the Powder Sugar Frosting.

*Powder Sugar Frosting
I never measure.  I really need to start so I can share what I do.  So, here is a description of what I do to make powder sugar frosting.
I start with about 2 tbls margarine.  I add 1/8 to 1/4 cup milk.  I put them in the microwave til the margarine is melted.  Then I add a tsp of vanilla and a couple shakes of the salt shaker.  Then I start adding powder sugar.  I mix with the electric mixer and keep adding powder sugar til it is the consistency that I want.  If I get it too thick then I just add more milk...a few drops at a time.

*Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Mix til smooth.

 

Strawberry Crepes

Crepe
1 cup flour
1/4 cup powdered sugar
1/2 tsp. salt
2 eggs
1 cup milk
1 tsp. vanilla
whipped topping

Sift flour, sugar, and salt together.  Put eggs, milk and vanilla in bowl and beat well.  Stir in flour mixture.  Cover and let stand 1/2 hour.  Grease frypan lightly....or use nonstick pan (5-6 inch pan).  Pour about 1/4-1/3 cup of batter in center of pan then spread evenly by turning pan in circular motion.  Cook til lightly brown on both sides.  Spread with fruit mixture and roll up.  Top with whipped topping.

Fruit Mixture
8 oz cream cheese
1 cup powdered sugar
1/2 tsp. vanilla
8 oz cool whip
1 lb strawberries....cleaned and cut up
Beat cream cheese and vanilla.  Slowly add powdered sugar.  Mix in cool whip.  Fold in Strawberries.

The Crepe Recipe came from the KOOSHAREM Relief Society Cook Book.  The Fruit Mixture Recipe came from my SIL Jessica.  WARNING!!  You won't eat just one!

Fruit Smoothie

1/2 banana (can be frozen)
1/2 -3/4 cup frozen mixed fruit
1/4-1/3 cup plain fat free yogurt
1/4-1/2 cup skim milk

I don't have exact measurements because I just through it all in the blender.
Blend ingredients till smooth. Pour in glass and enjoy. If too thick add more milk or even a little water and blend again.

Just a few tips.
*When you have over ripe banana's, don't throw them away. Peel them, cut in half and put them in a baggy in the freezer and save them for your FRUIT SMOOTHIE! Banana's never go to waste at my house! In fact, I even get excited when they get over ripe because then I have more for smoothies!
*Try different fruits. I'm not a blueberry person, but they are a must when it comes to the smoothies. Also, cherries add alot to smoothies and most recently I found a frozen fruit mix that had pomegranites.

I have been making these for about three years now for breakfast. (Not every day, but atleast 3-4 times a week.) I find myself craving them. YUMMY TREAT!