Delicious Breakfast Recipes
Today we will share some delicious breakfast recipes with you. Now that the holidays are here, some of us will have every evening booked with a special get-together. If you are planning a get-together or party of your own, try having a brunch instead. It is a good way to use some of today’s delicious breakfast recipes, and is a great way to use the ones you are too busy to use on an ordinary weekday.
- The holidays are the time of year when many of us try new and different recipes. One rule of thumb is to always read the entire recipe before you start. As a seasoned cook, I don’t know how many times I was sure I knew how a recipe should be made, so I didn’t read it all the way through and got into big trouble because of it. READ YOUR RECIPE ALL THE WAY THROUGH.
- Waffles and pancakes aren’t just for breakfast. They make great dishes for supper on cold or snowy evenings. You can add so many different things to them. For example, add some puree pumpkin or sweet potato, apples, fried and crumbled sausage, nuts, berries or peanut butter.
- Have fun with different kinds of syrups and butters, too. Here are some examples:
- Orange-Honey Butter – Add 1/4 – 1/2 cup of honey and 2 tsp. of orange zest to a stick of softened butter.
- Vanilla Butter – Stir in 1-2 tsp. of vanilla and 1 Tbsp. of powdered sugar to softened butter.
- Berry Butter – Mix a few berries with 2-3 Tbsp. of powdered sugar into butter.
- Cinnamon Butter – Add 2-3 Tbsp. sugar, 1-2 tsp. cinnamon and a small dash of vanilla to 2 sticks of softened butter. Double this and add to a one pound tub of butter or margarine like I Can’t Believe It’s Not Butter. Use on bagels, pancakes, bread or even on baked sweet potatoes topped with some extra brown sugar.
Some of these recipes will be richer and have more unusual ingredients than those we normally share but, since they are for the holidays, I wanted to give you something special for this special time of year.
This recipe can be used for a fun and different tradition for Christmas morning. Can you imagine what the house would smell like? Gingerbread– Oh Yum! You might also try using them for dessert. Make them ahead of time and then warm in the oven or toaster. Top with ice cream or whipped cream.
2 cups flour
3/4 tsp. soda
1/2 tsp. salt
2 tsp. ginger
2 eggs, separated
1 cup molasses
1/2 cup buttermilk
1/2 cup vegetable oil
Sift dry ingredients together. Beat egg whites to form soft peaks. Beat egg yolks and add other liquid ingredients. Add liquid ingredients to the dry, stirring quickly until flour mixture is moistened. Fold in egg whites. Bake slightly slower and 1-2 minutes longer than plain waffles. Serve with whipped cream. Makes 5 servings.
This recipe was given to me by my sister in law and it is simply to die for! I can hardly eat my regular waffles anymore because these are so good. Check out the ingredients and see why.
1 cup sugar
1 cup whipping cream (not whipped and no substitutes)
1 cup white Karo syrup
Mix everything in a 2 quart saucepan and cook over low heat until it is a light caramel color. It takes about 20-30 minutes. Watch it when you first start to cook it because it boils over easily but once it gets started you can leave it, just stirring occasionally. It is great on pancakes and French toast, too!
Peachy English Muffins
2 English muffins, split in half
2 Tbsp. cream cheese, softened
1 (15 oz.) can peaches or pears, drained. (Cut thick slices lengthwise to 1/2 inch thickness.)
3/4 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. nutmeg
2 Tbsp. brown sugar, packed
2 tsp. margarine, softened
1/4 cup quick cook oats
Spread muffins with cream cheese and place on baking sheet lined with foil. Place peaches in bowl and sprinkle with 1/2 tsp. cinnamon, allspice and nutmeg and stir. Arrange in single layers on muffins. Mix the brown sugar, remaining cinnamon, margarine and oats until crumbly. Sprinkle over peaches. Bake at 350° for about 25 minutes. Serve hot. Makes 4 servings.
You don’t always have to serve the usual coffee cakes or rolls. Try something different but just as good to go with your scrambled eggs and bacon like a fruit crumble. Here are two fruit crumble recipes. The first one is an easy version from my mother in law and the second is still easy, but more of the traditional crumble.
Blueberry – Raspberry Crumble
1 (21 oz.) can blueberry pie filling*
1 (21 oz.) can raspberry pie filling*
1 white cake mix
1/2 cup nuts, chopped
1/2 cup (stick) margarine, melted
In a greased 9×13 baking dish, combine pie fillings. Mix the rest of the ingredients until crumbly and sprinkle over pie fillings. Bake at 375° for 25-30 minutes until bubbly and golden brown. Serve warm.
*You can use any pie fillings you want, like peach or apple. I even saw a recipe once where they used a (16 oz.) bag of dark cherries and a (16 oz.) can of crushed pineapple. Another recipe had blueberry pie filling and a can of crushed pineapple, with coconut sprinkled on everything.
Traditional Fruit Crisp
2-3 Tbsp. lemon juice
3 apples, peeled and sliced or chopped in small pieces*
3 pears, peeled and sliced or chopped in small pieces*
1 1/2 tsp. cinnamon
3 Tbsp. flour
1/2 cup + 2 Tbsp. brown sugar, packed
1 cup berries*
1 1/2 cup oats
Pinch of salt
1/3 cup melted butter
Toss apples and pears in lemon juice to keep from getting brown. Add cinnamon, flour and sugar to fruit. Pour into a 9×13 greased baking dish. Sprinkle with berries. In a separate bowl, mix the rest of the ingredients until crumbly. Then sprinkle over fruit. Bake at 375° for 45 minutes until fruit is tender. Check at about 30 minutes.
*Before I add the topping, I microwave my fruit on high for about 5 minutes to get it partially cooked. This cuts down on the baking time.
*If you prefer, you can use all apples, all pears or no berries.
*Use your favorite fruit or whatever fruit is in season.
*If you don’t mind peels, you can leave them on.
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Love your ideas & recipes :). Your idea on getting a whole turkey cut in half (one or two newsletters back), was a good idea. Thought I’d try it. Was all excited until I noticed the butcher didn’t cut the wire thing that holds the turkey’s legs. Too frozen to try to pull apart. So I ended up sawing it in two & have to remember that there is a very sharp wire sticking out of the frozen half in the freezer. Just wanted to give you a heads up that people should ask the butcher to do something with that wire also.
Have a blessed Thanksgiving :)!
Those gingerbread waffles sound amazing. I was just getting ready to make and freeze some waffles later this evening, and I think I will make some of these. :)
I made the waffles and they were fantastic. We all really enjoyed them. thanks!
This is a nice “butter” to make for a gift or yourself to use on toast, biscuits, pancakes or english muffins.
4 large bananas
2 tablespoons lemon juice
1-1/2 cups sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Peel bananas and cut up into chunks and toss with lemon juice until well coated. Mash with fork until smooth. Put into saucepan with sugar and spices. Bring to boil and then reduce heat, simmer gently for 15 minutes, stirring constantly. Cool. Pour into jars. Makes about 2-1/2 cups and keeps for weeks in refrigerator.
I am making little bites or nibblers on a tray for some friends and my son’s family.
I was wondering if you have a nice easy quiche recipe and how well does it freeze.
I know to bake the shell before adding the eggs at least that is what the recipes I have found say. But do they freeze and travel well.
also I made small pot pie ones and would it be better to bake them so they just have to be reheated or left to be baked. which would taste better.
Grandma I don’t know about the quiche, maybe one of our readers can help you. As far as freezing the pot pies. Probably either way would be fine. You mainly need to take into consideration the people and their circumstances. For example when the kids and I first got sick if food was brought to us and had to be cooked even something as simple as baking something it would have been to much for us. But if you are just taking it as a Christmas gift then either way would be fine.
I used to stand making pastry for quiches and I remember it being very time consuming ! But here in new Zealand is a very popular recipe I can share – its always loved at lunch and never left standing long at potluck occasions!
1 large onion chopped
2 garlic cloves chopped
3 medium potatoes cooked (300-450g)
1/2 self raising flour
1 cup drained cooked veg – broccoli/leftovers/asparagus/corn/mushrooms
1cup grated cheese
Cook onion & garlic in butter till tender. Add cooked potatoes (handy recipe this is for leftover spuds) cut in 1cm cubes cook another min. add flour and coat everything well. Add veg and cheese til combined.
Stir eggs salt and milk together in a jug . Let the onion mix cool a little and add the eggy milk.
Lightly spray or oil a 20-23cm baking pan or cake Tin.
Pour in everything and garnish with tomatoes or onion or peppers or all!
Bake at 425 for 20-30mins till lightly browned and set in middle.leave to stand 5 mins
Hi! I don’t have a waffle maker, and the waffle recipe looks like it would be so delicious. I was woundering if you could make the batter, but cook it like pancakes?
There’s going to be a lot of leftover turkey out there. Here’s a casserole recipe I came up with years ago…..also works well with canned salmon.
1 – 2 cups turkey chopped
1 cup shredded cheese (colby or cheddar)
1 – 1 1/2 cup chopped onion
1 cup milk
1 cup sour cream
1 cup uncooked macaroni
1 – 2 cans mushrooms (4oz can)
1 can sweet peas drained
1 can cream of mushroom soup
Mix all ingredients in a large casserole dish and bake @ 350 degrees for 1 hour. Easy and simple. A complete meal.
SALMON CASSEROLE (original recipe)
Just replace turkey with salmon
grizzly bear mom
Samantha you can use waffle batter to make pancakes. Unless you are making cake or souffle, be adventurous in cooking. Most changes are physical instead of chemical. :)
ok. thank you grizzly bear mom. i’ll have to try that
Teri in Nebraska
We like to eat a small sliver of pie leftover from the big meal with our next day or two breakfast (apple, raisin, pumpkin). Good with flavored coffee, too. It also gives you all day to work off the calories!
One year for Christmas, we had so much on the menu and such an array of sweets, that I commented half out loud to myself, that maybe I wouldn’t make pumpkin pie that year. My grown daughter and husband both froze in place and in shock, barely sputtered out the words “But what will we eat for breakfast between Christmas and New Year’s?” Since then, I have noticed that most of the holiday pie becomes the grown-ups’ breakfast of choice.
I totally agree. As a matter of fact I told my mom this morning that I don’t make pecan pie for Christmas any more but on New Year’s Eve so I can have it for breakfast the rest of that week. : )
Rita Jo in mid-MO
P.I.E.!!! ~~ it’s what’s for breakfast! Lol! Works for me! ;-)
I make many different versions of the Blueberry-Raspberry Crumble. One favorite is using cherry pie filling with chocolate cake mix, and another is to use pumpkin pie filling, just like you would pour into a pie shell, with yellow cake mix in the topping.
My fruit crisp is really quick and simple. Cut up whatever fruit it want to bake and sprinkle granola on top. Then bake. That’s it! Sometimes I put dots of butter on the fruit before the granola.
Happy Thanksgiving! We have much to be thankful for!
I was wondering if that Dutch Honey might make a nice gift. I would guess it would need refrigerated. Has anyone made that for a gift? Thank you!
love your cook cook dinning on a dime.can’t wait tell I get more money for I can get the rest of your cook books.thank you for makeing them for I can get them all someday.a little slow I am on fixed income, 65 years old, and disabled.
Thank you Sharon so glad you liked them.