UCreateFoods Dad Does Dinner Challenge #1-- Mike's Favorite Breakfast Pizza



Mike & his favorite breakfast pizza!

 Have you visited UCreate Foods?  I LoVe, love, LOVE it!  Such an amazing site done so well!  Tyra has such a knack of writing and I enjoy all of her advice, ideas, & insight!  Well, on October 30th, she introduced a "Dad Does Dinner Challenge" on her blog!  Of course, all I could think was "I wonder if he would really do it?" Well, it's pretty obvious that I'm the one that does all most of the cooking in our home.  Bradey {my cute 11 yr old boy} likes to make his own macaroni and cheese and ramen noodles rather often.  Makenzie {my adorable 9 yr old girl} loves to help with everything!  But Mike... ummmm.... well he's not interested in doing anything but eating it!  So, you could probably understand how shocked I was when I timidly brought this challenge up to him and he was totally game for it!  I was so shocked I nearly fell to the floor. . .
Well for those of you who know me, you probably are aware that Mike works 200 miles away from home.  That means he sacrifices his time to drive 400 round-trip miles to support our family!  And I have to say... I am soooo grateful for him!  In these times, it's hard to find a job, and after being laid off at his previous job in August 2008, he took the first job he could get his hands on, no matter the sacrifice.  Anyway.... I guess what I'm getting at is that I feel that one way I can show him my appreciation for him, and also make him feel more at home, so it's easier to be gone from home for 3 days at a time, is to prepare meals for him to take.
Every Thursday I dedicate my day to making Mike's meals.  Breakfast, lunch, dinner and snacks.  Of course, this week he gets leftover Thanksgiving for lunch and dinner, but for breakfast he wanted my famous breakfast pizza, his favorite.  So this was the perfect time for me to get him in the kitchen and enter in the Dad Does Dinner Challenge.  This is just a simple recipe that we all enjoy!  Of course you can change it up to your liking!  If you do, let me know what you do and how you liked it!
Make sure you go to UCreateFoods and visit Tyra!  Tell her I sent you!  Put your hubby in the kitchen and let him do dinner! :)

Mike's Favorite Breakfast Pizza
A From Cupboard to Cupboard original
printable recipe

2 tubes refrigerated biscuits
1 lb sausage (your favorite variety)
6 eggs
3 Tbsp water or milk
pinch salt
pinch pepper
1- 1 1/2 cups shredded cheese (I prefer pizza blend)

Lightly grease or spray a 9x13 or brownie sheet pan (1/4 sheet pan).  Preheat oven to 400 degrees.
Brown sausage. Whisk eggs with water or milk in small bowl.  Add egg mixture to browned sausage in frying pan and scramble until cooked thru.  Set aside.  Lay out biscuits in prepared pan and press all biscuits together.  Sprinkle sausage/egg mixture over biscuit crust.  Sprinkle {or cover} with shredded cheese.  Bake @ 400 degrees for 13-17 minutes or until top appears golden.  I bake mine 17 minutes because Mike likes his well-done :)... Let cool in pan on wire rack 5 minutes.  Cut in squares and serve!

Happy Cooking!

Teauna {and Mike :) }

*Don't forget to enter the GIVEAWAY.... 'tis the season for giving*

Breakfast Sandwiches

Buttermilk biscuits.... sausage.... bacon.... melting cheese.....ham.... eggs!  Sounds like breakfast to me!  And an easy one at that! Do you ever just wake up and want to make everyone a special treat but you don't have much time? Well these yummy and versatile breakfast sandwiches are your answer! Whether you like making homemade biscuits or you have a can of refrigerated biscuits, or even a package of whole wheat (for the health-conscious soul)english muffins.... whatever it is that you have, it'll work.  We have the world's best butcher not too far from here and they make the BEST sausage ever!  My family just loves it.  So when I make these biscuits, there is no question what meat is used! It's Theurer's American Style sausage.  But, when I make mine I use turkey sausage and a Whole Grain english muffin. Any way you make them, they're way yummy and very filling. Make them your own!

Breakfast Sandwiches
by From Cupboard to Cupboard
printable recipe

1 can JUMBO refrigerated biscuits {I like to really stock up on these & have them handy in the fridge when they're on sale :)}
Your choice of meat, cooked
Eggs
Cheese of your choice, sliced
First, get your oven preheated and follow the directions on the can of biscuits.  Get them in the oven baking and start cooking your meat.  Cool the biscuits on a wire rack directly after taking them from the oven.  Fry your eggs to your liking.  We don't like runny yolks around here so mine are well done!  Don't forget to salt & pepper your egg to taste:)  Now cut your biscuit in half and simply stack your yummy food.  I place the meat, then cheese, the egg, then another slice of cheese.  We like them this way!  Besides, a little extra cheese just makes my day sometimes, does it yours?

Some different ingredients you can use:
Your own favorite recipe for biscuits...prepared
turkey sausage
turkey bacon
bacon
ham or canadian bacon

You can also mix eggs well and pour them in a pan and let them cook as if you were making an omelet.  Then flip it over and when it's thoroughly cooked, just cut into squares.  Whatever works best for you!

Happy Cooking!
Teauna

Pumpkin Scones

What a hectic few days!  I have had all these plans to make these delicious scones, but my life and my ideas have not been communicating amongst themselves too well!  This morning, I finally just buckled down and started baking.  My house was chilly and I refuse to turn on the furnace right now...I figure, if you're in my house and a little cold then wrap up in a blanket.  Duh! :) But to help take the chill off, I thought it wasn't too bad of an idea to use the oven! Well, my life as of now is ALL BETTER!  These scrumptious, moist, and beautiful pumpkin scones made everything all better and for a moment, I forgot about all the "stuff" around me that needs to be done!  And to make it even better, the daycare kids AND my picky husband LOVED them!  Try them... you will not be sorry!

Pumpkin Scones
from Annie's Eats (No need to adapt... it is absolutely perfect!)
printable version

2 cups flour
1/3 cup packed brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/3 cup butterscotch chips
1/2 cup buttermilk
1/2 cup pumpkin puree
1 tsp vanilla

Glaze:
1 cup powdered sugar
1/4 tsp cinnamon
dash nutmeg
dash ginger
2 Tbsp milk


Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.

To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving.

Happy Cooking!

Teauna

Peach & Blueberry Coffee Cake

Ummmm.....have you ever had one of those days that you want to just bake?  And every time that you see a recipe, even if it doesn't contain your favorite ingredients, you still think it's worth a try!?  Well, I'm not usually a fan of cooked fruit.  I can handle a blueberry muffin {as long as the blueberries aren't those dehydrated type...ick!}, I love banana bread, but as far as most berries and fruits like peaches, apples, and pears, I'm not a HUGE fan when they're cooked.  However, now I think I'm going to have to try some more recipes containing fruit because this coffee cake has entirely changed my mind, perhaps because the fruit isn't 'soggy'!  I am now a cooked-fruit LOVER! Oh My Heavens!  This cake is so moist, with just the perfect amount of sweet glaze.  And the fruit is so pretty!  {I'll admit it tastes real good too!}  So I am really glad that I perused Recipe Girl's website and found this moist and delicious breakfast cake!  I hope you all enjoy it! 

Peach and Blueberry Coffee Cake
Recipe from Recipe Girl
printable recipe

2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 1/2 tsp orange peel
1/2 cup butter
1 cup milk
2 lg eggs; beaten
1 tsp vanilla
1 cup sliced fresh peaches (I used one large peach cut into thin slices)
1 cup fresh blueberries

Icing:
1 cup powdered sugar
3-5 Tbsp milk
1/4 tsp almond extract

Preheat your oven to 350 degrees.  Grease a 9x13 pan and set aside.  In a large bowl, combine flour, sugar, baking powder, salt and orange peel.  Cut butter into mixture with pastry blender.  Add milk, eggs and vanilla.  Stir well until blended.  Pour 3/4 of batter into pan.  Top with fruit, spreading out evenly. Spoon remaining batter over fruit.  Bake 35-45 minutes (mine was perfect at 40 minutes) until golden brown.  Cool 30 minutes. Blend icing ingredients and drizzle over cooled cake.  Serves 12

Don't forget to go enter the drawing for the $40 gift certificate to CSN stores HERE!!!
Happy Cooking!
Teauna

Banana Muffins with Oatmeal Streusel

Phew! I finally have a break to sit down and post a wonderful recipe that I made earlier this week! What a crazy week it has been, however I have certainly been able to accomplish alot. I have almost finished the kitchen makeover, I have bottled a BUNCH of produce from my garden, no thanks to Mother Nature for freezing everything EARLY this year, and I've started decorating my house for the FALL season! I love fall! One of my favorite things about Fall is that I wake up in the morning to a cool house and I just want to bake something so that the house is warmed up and the kids are able to have a nice hot breakfast to comfort them before school! I know that last week was "Muffin Week", but I'm having a really hard time stopping! I keep finding all these scrumptious looking recipes.... This is one of them!

Who doesn't just STOP when they hear the word "STREUSEL"? I know that it always makes things sound so much better to me! For sure, it makes things look better.... just one more eye-catching dimension! Not only are these muffins eye-catching, they taste AMAZING!!!..... the moisture from the banana with the texture from the whole wheat flour and the subtle spice of cinnamon.....mmmmmm! A great combination of flavors! Can't beat this recipe for a nice warm breakfast!

Banana Muffins with Oatmeal Streusel

adapted by From Cupboard to Cupboard

printable recipe

Muffins:

1 1/2 cups flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

3/4 cup milk

3 Tablespoons oil (I used Canola)

1/2 teaspoon vanilla extract

1 large egg

Streusel:

6 Tablespoons rolled oats

5 Tablespoons flour

2 Tablespoons brown sugar

2 Tablespoons butter, softened

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. To prepare muffins, combine flours, brown sugar, baking powder, ground cinnamon & salt in a large bowl. Make a well in center of mixture. Combine banana, milk, oil, vanilla, & egg in a bowl; stir well. Add to flour mixture. Stir just until moistened. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups. They are pretty full! To prepare streusel, combine oats and remaining streusel ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 degrees for 22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans immediately; place on a wire rack.

Happy Cooking!

Teauna

Muffins that Taste like Donuts!

Yes... I know. I posted this recipe not too long ago, but it was such a hit around here! I really encourage you to try them! You will find the recipe HERE....

I have found so so many new recipes for muffins and will definately be having another "muffin week" SOON! If you have any great muffin recipes, please send them to me @ teawclark@gmail.com with the email title being "Muffin Recipe". I am always open to trying new and great recipes! :)

I hope you all enjoyed "muffin week" as much as I did!

Now back I go to paint my kitchen! I hope you all have a fabulous weekend!

Happy Cooking!

Teauna

The BEST Chocolate Chip Muffins

When I think of muffins, I think of a yummy comforting breakfast. I also think that a muffin is an excuse to eat dessert for breakfast. I have so many recipes for muffins, but I really like the ones that use staple ingredients. I try really hard to not make daily trips to the grocery store! But when I'm up in the morning watching kids at 5 am, I can't really go to the store either. So, I always choose the recipes that I have everything for. These muffins are like eating a chocolate chip cookie for breakfast! I like to use mini chocolate chips because they distribute more evenly and your muffin is chock full of chocolatey goodness! Oh boy!

The BEST Chocolate Chip Muffins

adapted by From Cupboard to Cupboard
printable recipe
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 chocolate chips (I like semi-sweet mini choco chips)
Preheat oven to 375 and line a 12-hole cupcake pan with liners or spray with non-stick cooking spray. Mix together flour, sugar, brown sugar, powder, soda & salt in large bowl. Make a well in the middle. In a separate bowl, whisk together 2 eggs, butter, milk and vanilla. Pour liquid ingredients into the well of the dry mixture and mix until combined. Stir in chocolate chips. Fill each cup 2/3 full. Bake for 16-20 minutes or until they bounce back when you touch the top of the cakes. Immediately remove onto wire rack to cool. Yummy!
Happy Cooking!
Teauna

Apple Scones with Whole Wheat & Cinnamon

Apples.... cinnamon.... whole wheat-- all in the form of a scone! What a great way to start a morning! This is a healthy little snack that has just the right amount of sweet, just the right amount of spice, & is the perfect size! You could sweeten this up by adding a drizzle of glaze or even sprinkling sugar on the tops after glazing them with the beaten egg whites before placing them in the oven to bake! When my daycare kids come at 5:00 am, I have nothing better to do than bake, so that's just what I do! Then, when everyone else awakes, they come out of bed to a most amazing smell of something good baking up for their breakfast! Perfect beginning to anyone's morning!

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

2 3/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

4 Tablespoons butter, chilled and cut into pieces

1 cup apple, peeled, cored, and diced

1 large egg

1/2 cup buttermilk

Glaze:

egg white, slightly beaten

Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.

In a separate bowl blend the egg and the buttermilk together with a whisk or fork.

Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.

Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.

Bake 10-12 minutes or until golden.

Makes 15-18 rounds.

Happy Cooking!

Teauna

CLICK HERE FOR YOUR PRINTABLE RECIPE!

Recipe adapted from "Sharing Scones and More"....

SPICED APPLE PANCAKES WITH CIDER SYRUP

Oh......My.......Goodness! Excuse me for a short minute as I need to take a moment to lick the cider syrup off my lips.... (maybe even my chin too...lol) I received this recipe from a sweet friend, Camille. THANK YOU CAMILLE! In her email to me, she stated something to the effect that everyone who tries these pancakes gives rave reviews! Amen!!! I will also admit that the cider syrup will be used on everything I eat until it's gone!!! That stuff is sooooo good! Even my 'picky' ones ate it! And with no complaints at all! The pancakes are filled with puffy, fruity goodness... and the syrup....oh the syrup~~~ it's rich buttery flavor combined with the spicy cider spices~~~ Seriously, need I say more? Try them for yourself! Be the next to give rave reviews!

Pancakes

2 cups bisquick

1 egg

1/2 teaspoon cinnamon

1 2/3 cup milk

Beat until smooth then add in 3/4 cup grated apples (about 2 medium). Cook and serve with cider syrup...

(I did add about 1/4 cup bisquick for a thicker pancake.)

Cider Syrup

1 cup sugar

1/4 teaspoon cinnamon

2 Tablespoons cornstarch

1/4 teaspoon nutmeg

Mix in a pan and stir in 2 cups Apple Cider (not apple juice). Heat to boiling, stirring constantly. Boil 1 minute. Blend in 1/4 cup butter.

**I used a 1/2 cup measuring cup for the pancakes and it made 9 large pancakes**

EAT... enjoy... Smile:-)

Happy Cooking

Teauna

GO HERE FOR YOUR PRINTABLE RECIPE!

**thanks again Camille! :-)

Oatmeal Blueberry Applesauce Muffins

I love muffins..... I love blueberries (and all their health benefits too).... I love oatmeal.....but, I don't particularly care for all the calories associated with a good muffin. So, I have been searching and searching for a good low-fat recipe for muffins that I could play with to have the taste and texture I was looking for... Well, after blog-surfing and going through every single cookbook I own (that's a really lot :) ) I finally found THE recipe, and after baking these muffins, I decided that I don't even need to change anything about the recipe! They are just the right texture, and the applesauce makes them really moist. I used my silicone muffin liners because they are just so non-stick and nice. And they wash up so so nicely too!

1 1/4 cup whole wheat flour

1 1/4 cup quick oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk

1/2 cup brown sugar

2 Tbsp oil (I used vegetable oil)

1 egg, slightly beaten

3/4 cup fresh or frozen blueberries (I used frozen)

Preheat oven to 375 degrees and line 12 muffin tins.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.

Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.

Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....

Happy Cooking!

Teauna

**This recipe adapted from "Annie's Eats" @ http://www.annies-eats.com/**

**Streusel Scones**

Ah--- Scones! These scones are very moist and remind me of coffee cake. Except they are quick and easy, unlike most coffee cakes. These take staple ingredients, so they're always a good option! I like that they are not too sweet, but certainly sweet enough. They are a great early morning breakfast. My kids love them with hot chocolate!

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

1/4 tsp. soda

1/4 tsp. salt

1/4 cup butter, chilled and cut into pieces

1/2 cup buttermilk

1/4 cup water

Topping:

1/4 cup quick cooking oats

1/4 cup brown sugar, packed

1 tbsp. butter or margarine melted

1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

Preheat oven to 400. Combine the first five ingredients in a medium-sized bowl. Add the margarine and cut it into the flour mixture with a pastry blender or two knives to make a coarse meal.

In another bowl combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.

Turn dough onto a floured surface, knead a few times, and divide into two equal-sized balls. Pat each ball into a 6-inch circle, slightly mounded, and place on an ungreased baking sheet.

In a small bowl mix together the ingredients for the topping until crumbly. Spread the topping over the top of the two 6-inch circles and gently pat in.

With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are done, you will be able to easily pull them apart. the sides will be sraight and soft.

Bake 15 minutes or until golden brown. Makes 16 wedges!

Happy Cooking!

Teauna

Yummy Bacon & Cheese Breakfast Muffins

When I send Mike to Wyoming, I like to make sure that he has "easy-to-eat" healthy meals that will keep him full and give him energy throughout his work day. He is in cold cold temperatures and it amazes me how much more a body needs to stay warm. These are a great snack for anyone that needs a quick snack.

Yummy Bacon & Cheese Breakfast Muffins

Printable Recipe

1/2 pound bacon (10-12 slices)

Vegetable oil

1 egg, beaten

3/4 cup milk

1 3/4 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In large skillet, cook bacon over medium-high heat until crisp. Drain, reserve drippings. If necessary, add oil to drippings to measure 1/3 cup. ( I like to use just vegetable oil and no drippings simply for the fat content) In small bowl, combine 1/3 cup drippings, egg and milk; set aside. Crumble bacon; set aside.

In a large bowl, combine flour, sugar and baking powder. Make well in center. Add drippings-egg mixture all at once to flour mixture, stirring just until moistened. Batter should be lumpy. Fold in bacon, and cheese. Spoon into buttered or paper-lined 2 1/2 inch muffin cups, filling about 3/4 full. Bake 15-20 minutes or until golden brown. Remove from pan and cool on wire rack. Make a dozen muffins...

** I purchased some silicone muffin cup liners and they are so wonderful! They sure aid in the clean-up process also... If you have a chance to try them, do so!

Happy Cooking

Teauna

**German Pancakes**

My family absolutely loves the whole concept of "Breakfast for Dinner".... I always find it strange how excited they get when I tell them we're having breakfast! And they eat and eat and eat like there's no tomorrow! I have an allergy to eggs so I'm no longer able to enjoy German pancakes but they're soooo easy and so worth making just to watch everyone enjoy them so much. And this is also a wonderful way to use my crazy supply of eggs (thank you chickens!). We love watching them rise and there have never been any two that turn out the same. The kids call these "mountain pancakes" because that's what they resemble when they come out of the oven before they settle. * I don't always make the syrup but it is wonderful if you have an extra minute to throw it together! *

6 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon salt

2 Tablespoons butter or margarine, melted

Buttermilk Syrup:

1 1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter or margarine

2 Tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13x9x2 baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Yields: 8 servings & about 2 cups syrup...