Allison's Muesli

Please pardon the lack of posts lately! Lots of changes going on in the Tasty Sensations kitchen (new baby just came, moving kitchen from one state to another). Be patient for another month or so, and I'll be back with regular posts that will make you drool. Until then, I'll post some here and there that are worth trying out!

3 c. old-fashioned rolled oats
1 c. slivered (not sliced) almonds
1 c. chopped walnuts
1/2 c. honey
1/2 c. chopped dried apricots
1/2 c. chopped dried apples

Position rack in center of oven and preheat to 300.

On a large baking sheet, combine the oats, almonds, and walnuts, and bake for 30 minutes, stirring once after 15 minutes. Transfer the cereal to a large mixing bowl. Add the honey and, using a large rubber spatula, stir to combine thoroughly. Add the apples and apricots and stir well. Cool, stirring occasionally. Serve at room temperature.

Another variation I like to call "Banana Nut Protein Crunch":

3 c. oats, 1/2 c. cashews, 1/2 c. almonds, 1/2 c. walnuts, 1/2 c. dried bananas - toast that all same as above (I toasted mine 20 min. on each side). Add honey (to taste), stir to combine.

Whole Wheat Buttermilk Pancakes

1 large egg
1 c. whole wheat flour (preferably fresh ground)
3/4 c. buttermilk
2 TBS. brown sugar
2 TBS. vegetable oil
3 tsp. baking powder
1/4 tsp. salt

With a whisk, combine all ingredients in bowl just until smooth (don't overmix). Heat griddle. Grease with cooking spray. Pour about 1/4 c. batter on griddle per pancake. Makes about 10 pancakes.

Heavenly Syrup

This recipe is courtesy of my pal, Denise.

1 c. butter
2 c. sugar
1 c. buttermilk

Heat above ingredients until sugar dissolves. Remove from heat. Sprinkle with:
2 tsp. baking soda
1 tsp. vanilla

Makes a ton! Very tasty!

Cute Quiche Biscuit Cups

3-4 slices bacon, crisply cooked and finely crumbled
1 package (8 oz) cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese
1/4 cup shredded Colby Jack cheese
2 chopped green onions (2 medium), 3 fresh chopped mushrooms, and some leftover chopped roasted potatoes, optional
1 can refrigerated biscuits (10 biscuits)

Heat oven to 375F. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions (and mushrooms and potatoes, if you choose to add them); set aside.Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Place bacon in the bottom of the dough -lined muffin cups. Spoon about 2 tablespoons of the cheese mixture over the bacon. I had some extra egg mix, so I filled the other 2 cups without the biscuit cup, and they were good too!

Bake for about 23 minutes or until filling is set and edges of biscuits are golden brown.

Resurrection Rolls for Easter

Tube of Crescent Rolls (or however many you want to make)
Melted Butter
Large Marshmallows
Cinnamon
Sugar

Directions:
*Preheat oven to 350
*Give each child a triangle of crescent roll (represents the cloth that Jesus was wrapped in)
*Give each child a marshmallow (represents Jesus' body)
*Have them dip the marshmallow in melted butter, then roll in cinnamon and sugar (represents the oil and embalming and the spices used to anoint the body)
*Wrap the coated marshmallow tightly in the crescent roll-not as you would normally roll a crescent...but bring the sides up and seal the marshmallow inside (This represents the wrapping of Jesus' body after his death
*Place in 350 oven for 10-12 min. (The oven represents the tomb. Pretend it takes three days)*When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there. HE IS RISEN!(The marshmallow has melted, and the crescent roll is puffed up, but empty)

Overnight French Toast w/ Peaches

1/2 c. butter
2 TBS. light Karo syrup
1 c. brown sugar
Bring above ingredients to boil.
Meanwhile, drain 1 29 oz. can of peaches (fresh is best, but use canned if peaches aren't in season) and dice up into little bites.
Once syrup reaches a boil, pour into a greased 9x13 pan. Top with peaches.
On top of peaches, place 12 slices of thick Texas Toast (when I made this, I had leftover cubes of french bread) on top of peaches.
Mix:
5-6 eggs
1 Tbs. vanilla
1.5 c. milk
Pour over bread.
Sprinkle generously with cinnamon.

Cover and let soak in refrigerator overnight. Bake at 350 for 45 minutes or until well-browned.

Best Breakfast Casserole

I cannot believe that I have not yet posted this winning recipe. It is by far our favorite breakfast meal - and we love it so much we sometimes make it for lunch or dinner. It's also a great meal to bake ahead of time and freeze in individual portions.

24 oz. frozen Southern style (little cubes) hashbrowns

1/2 c. butter (I use less, unless I am trying to fatten up skinny guests)

8 beaten eggs

2 c. half & half (or you can use milk for thinner consistency, or cream for thicker)

1/2 tsp. season salt

1 c. fresh chopped mushrooms (optional)

2 small green onions (split in half and chopped)

2 c. grated Swiss cheese

2 c. grated cheddar cheese

1.5 cups diced ham (I've also used shredded ham, bacon or nothing at all)

Place butter in 9x13 pan and set in oven to preheat at 375. When butter is melted, add frozen hashbrowns and bake for 20 min. While hashbrowns are baking, mix remaining ingredients in bowl. Remove hashbrowns from oven and pour egg mixture over top. Return to oven and bake an additional 35-45 minutes (until cheese browns).

Get You Going (literally) Bran Muffins - 6 Week Mix

This makes a huge batch - or you can leave the mix in your fridge for up to 6 weeks so you have fresh dough every time you want warm muffins.

Make the mix and it actually gets better with time in the fridge. I just make 1/2 dozen or so and keep making them until the batter is gone (since they're better fresh).

Combine:
1 C. oil
1 C. sugar

add:
4 eggs beaten
1 quart Buttermilk

Boil:
2 C. water
then add:
4 C. whole bran cold cereal (All-Bran)

Take off heat and let sit for 5 min.

Mix:2 C. 40% bran flakes (Raisin bran is good, remove raisins)
1Tbsp Salt
5 tsp. Baking soda
2.5 C flour
2 C Whole wheat flour

Drop in muffin tin (3/4 full). You can add raisins each time you cook them (although they are great without).Cook for 15 to 20 minutes at 400. Serve warm.

Yields 60 muffins.

Breakfast Shortcake by Guest Chef Amy

(Okay so there is no cooking required for this one. But, it is easy and delightfully sensible and filling!)

1 frozen waffle
½ cup flavored yogurt
½ cup honey bunches of oats or granola cereal
Fresh or canned fruit

Toast waffle. Top with yogurt, cereal and fruit. Serve immediately.

Banana Crumb Muffins

*stole this one from allrecipes.com. It got rave reviews, and we loved them!

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (I used frozen ones and let them thaw a bit)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Best Blueberry Muffins by Guest Chef Amy

(also a great recipe for Apple Cinnamon Muffins!)
½ cup unsalted butter
1 ¼ cup sugar
½ tsp salt
2 eggs
2 cups all purpose flour, divided
2 tsp baking powder
½ cup buttermilk*
1 pint fresh blueberries**-- rinsed, drained and patted dry
2 Tbsp sugar
Position rack in the middle of the oven. Preheat oven to 375. Spray the top of the muffin pan with non-stick spray and line with paper liners. In a large bowl, cream together the butter, 1 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake for 30 minutes or until golden brown and tops spring back when lightly tapped.
* If you do not have buttermilk, pour 1 tsp lemon juice into a measuring cup and fill with milk until you reach 1/2 cup. Stir well and refrigerate at least an hour. I often do this step the night before if I know I’m going to make muffins.
**To make apple cinnamon muffins, substitute blueberries for 3 peeled, cored apples—chopped small. Also add 2 Tbsp cinnamon.

Magical Morning Muffins

2 TBS packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup milk
1/4 cup vegetable oil
1/3 cup honey (use sugar if you must)
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not thaw
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 18 minutes or until golden brown. Immediately remove from pan. Serve warm with butter.

Ebelskivers (Danish Pancakes) by Guest Chef Marli

Makes about 30
Ingredients
1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, separated
1 3/4 cup buttermilk
4 tablespoons unsalted butter, melted
1 pint fresh blueberries
Confectioner's sugar
Pure maple syrup
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, and salt. Add the egg yolks and buttermilk and stir until well combined; the batter will be thick.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high until stiff but not dry peaks form. Gently fold the whites into the batter using a rubber spatula until combined.
Put 1/2 teaspoon butter in each well of a filled pancake pan. Place over medium heat until the butter begins to bubble. Pour 1 tablespoon of the batter into each well and cook until the bottoms begin to brown, 2 minutes. Place 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. Using 2 wooden skewers or butter knives, flip the pancakes over and cook until golden and crispy, 2-3 minutes more. Transfer to a plate and repeat with the remaining batter.
Dust the pancakes with confectioner's sugar and serve with warm maple syrup.
The number of fillings and flavor combinations that you can incorporate into this recipe has no limit. Fill the pancakes with your favorite flavor of jam or preserves, chocolate chips, diced bananas, or diced apples that have been sautéed in a little bit of butter, cinnamon, and nutmeg. You could even try a teaspoon of peanut butter topped with a teaspoon of grape jelly for a "PB&J Pancake" for kids!
The batter can be altered as well. Fold in some toasted coconut flakes, your favorite spices, or finely chopped lightly toasted nuts. Substitute whole wheat or buckwheat flour for a portion of the regular flour.

Coconut Pancake Syrup by Guest Chef Miriam

Coconut Pancake Syrup:
1/2 c butter or margarine
1/2 c buttermilk
1 c sugar
1/2 tsp soda
1 tsp Coconut flavoring

Place in a med. saucepan cook all above except the flavoring and stir until it has boiled one minute. It will foam a lot. Remove from heat and stir in coconut flavoring. Store in a covered container in refrigerator.Best if served warm. Delicious on pancakes, waffles, French toast etc.(You could change the flavoring to pineapple, strawberry, orange, etc.)

Oh my, its delicious!

Banana Chocolate Chip Bread by Guest Chef Summer

Banana chocolate chip Bread: (recipe already doubled)
2 cups sugar
1 cups butter, melted
4 eggs2 dashes of salt
1 cup sour cream mixed in with 1 tsp of baking soda (set aside and let rise)
5 banana's (if frozen...let thaw)
4 cups flour (added one cup at a time)
Add choc chips to your taste (1, 1/2 cups)
Preheat oven to 325 and bake for 1 hour for a large loaf and 35-40minutes for small loaves
(test with toothpick in middle)
(My mother always taught me to put my old banana's in the freezer and when they added up to 5, to make some banana bread. I like the banana's this way better because they make the bread more moist.)
Makes 2 Large and 2 x-small loaves
OR 4 medium and almost 1 large loaf
OR 4 medium and 8 x-small loaves

German Pancakes by Guest Chef Summer

Mom's German Pancakes (Mom Gubler)
1/2 cup margarine (melt in pan)

Batter:
2 cups milk
2 cups flour
6 eggs
1 tbls cinnamon
1 tbls vanilla
Topping:
1 lemon (juiced)
powdered sugar
syrup
Preheat oven to 500 or 550 degrees (whatever is the highest). Melt margarine in pan (in oven). Mix ingredients in bowl for 2 good minutes. Poor batter into pan with melted margarine. Bake for 15-20 minutes. Will rise very high, then fall. When done, spread 1 lemon (juice) over the batter and powdered sugar to taste. let cool 5 minutes. Enjoy with maple syrup, if prefer.

Best Bagels

I am a bagel lover. Let me reiterate....these bagels are AWESOME. I made them again this weekend. This time I doubled the recipe - which made 24, so I could freeze individual servings and have them ready for a quick grab in the morning. I did some cinnamon sugar, parmesan cheese, salt, and plain ones, and they were all good. My favorite combo - cinnamon sugar bagels with whipped honey nut cream cheese. Mwaaah! I also liked the parmesan cheese ones for a savory lunch-time bagel - with some deli ham, garden veggie cream cheese, lettuce and tomato. Mmmmmmmmm. Try them. They do not disappoint.

Grammy Cherie's Whole Wheat Pancakes by Guest Chef Emily

1 C. wheat kernels
1 C. milk
Blend the above in a blender for 1 minute

Add:
1/2 C more milk
1/2 C. oil
2 eggs
1 tsp. Salt
4 tsp. baking powder
Blend 4 minutes

I love to add fresh blueberries or raspberries, but they are delicious plain as well!

Egg Hole Toast by Guest Chef Nanette

My mom used to make this when we were growing up, and it is one of my favorite breakfasts!

There are 2 variations.
Ingredients
1 egg for each serving
1 piece of bread for each serving
Equipment:
1 medium sized drinking glass
optional:
milk
extra eggs

Directions:
Heat a frying pan
In each piece of bread, use the drinking glass to cut out a hole. You can also butter the hole and fry that as well. butter the bread and spray the pan with cooking spray
place the bread in the pan and crack the egg into the hole
when the bread is to your desired color, and the bottom of the egg is opaque, flip the egg and toast over to cook the other side
when finished, top with jam and syrup, or any other breakfast topping

Variation:
When my mom made this, she would French toast the bread. She'd mix eggs and milk, like she was making French toast, and then dip the bread and hole in the batter before frying it. That way is also very good

"Em's Cinnamon Rolls"

These are sooooo good! We found it on allrecipes, and modified it a bit.

INGREDIENTS
1 cup warm milk

2 eggs, room temperature
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast

3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened

1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt

DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls - we suggest using floss to make 12 equal rolls . Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.