Breakfast Cookies

Yes, you read that right.  Breakfast Cookies! Here at Addicted to Recipes, I'm a big cookie lover, always have been, probably always will be.  Y'all also know that I also love muffins.  But I've been into shaking things up a bit, and decided I wanted to try some breakfast cookies.  I saw some for sale at the grocery store the other day, so I took the little flyer about the cookies, read the ingredients, did some research, improvised, and this is what I came up with.

Breakfast Cookies

1/2 cup peanut butter (I used natural peanut butter)
1/2 cup honey
1/3 cup butter, melted
1 egg, room temperature
1 teaspoon vanilla
1 cup flour (I used whole wheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oats
1/2 cup coconut (I used medium shredded)
1 cup (combined) of flax seeds, raw pumpkin seeds, raw sunflower seeds, raisins, cranberries, pitted/diced dates

Preheat oven to 350F.

In a large bowl, beat together the peanut butter, honey, butter, egg and vanilla.

In a second bowl. combine the flour, baking powder, baking soda, oats and coconut.  Slowly add the dry ingredients to the wet ingredients, mixing just to combine.

Fold in the seed and fruit mixture.  Spoon onto prepared cookie sheet. Bake 9-11 minutes, remove from oven and cool slightly before moving to a cooling rack.  Store in an airtight container. Makes 2 dozen cookies.

VERDICT:
I love these, perfectly easy grab and go snack, especially for my work morning.  I can't send these to school or daycare because of the peanut butter, but we can take them to work.  The kids like them too...which is great for a "healthy" cookie!

Meal Plan Monday

Hello friends, Happy Monday!

I hope you had a great weekend. Ours was fairly quiet, our toddler was feeling under the weather, so he and I did a lot of hanging out and cuddling.  Our oldest has his usual activities over the weekend - hockey, swimming and tennis, and I did get a special visit in with a good friend on Friday night (before baby's fever hit).  However...I still didn't get the laundry caught up!

Here is this week's meal plan:

Sunday - Ribs (done two ways - Maple Glazed Ribs for the kids, and Sweet & Spicy Ribs for the adults), Dawn's Baked Beans, Roasted Broccoli

Monday - Pork chops, leftover baked beans, salad

Tuesday - Taco Tuesday! With Homemade Taco Seasoning.

Wednesday - Leftovers

Thursday - Homemade Hamburger Helper

Friday - Leftovers

Saturday - Undecided (yup, two weeks in a row, undecided on our Saturday dinner!)

What's on your meal plan this week?

Cranberry Banana Maple Muffins

Yum, muffins.  We all know that I love them.  I know, they aren't always the best for you, but hey...a girl likes what a girl likes!  Maybe in addition to being Addicted to Recipes, I am also addicted to muffins!  I actually took a bit of a break from the muffin baking through December - with the holidays and all the places we had to be all the time, baking seemed to take a back seat for a while.  But it's January, and I'm back on track!

I was taking stock in my fridge and came on some cranberries that needed to be used, so these muffins were born!

Cranberry Banana Maple Muffins

1 1/3 cup flour
1/2 cup sugar
1/2 cup oats (I used quick oats)
1 tablespoon baking powder
1/2 teaspoon salt

1 egg, slightly beaten
2 tablespoons maple syrup
3 bananas
1/2 cup butter, melted

1 to 1 1/2 cups fresh or frozen cranberries

Preheat oven to 375F.

Mix together the dry ingredients (flour, sugar, oats, baking powder, salt).

In a large mixing bowl, mix together the wet ingredients (egg, maple syrup, bananas, melted butter).

Add the dry ingredients to the wet, mix to combine.  Fold in the cranberries.

Spoon batter into lined muffin cups.

Bake for 20-25 minutes.

VERDICT:
Our oldest told me that these are his "favouristest muffins ever!" - which says a lot for our first time having these.  These were a hit with the whole family.  The sweetness of the maple syrup is there, as is the tartness of the cranberries.  Next time I would probably put in a few more cranberries (on the 1 1/2 cup side).  Enjoy!

Throwback Thursday

Hello everyone!  Welcome to my new series here on Addicted to Recipes - Throwback Thursday!  Each Thursday I will share an old favourite recipe (or two, depending on my mood!).  

Here is this week's throwback recipe - this is one of the first recipes that I posted here on the blog, and to this day it is a family favourite.  Click on the recipe title to take you to the original post.  Enjoy!

Sweet and Spicy Double-Cooked Baby Back Ribs

Spinach and Feta Breakfast Muffins

Last week I shared my recipe for Breakfast Muffins, this week I made them again, with a different set of flavours.  I had some spinach in the fridge, and some oh-so-good feta cheese.  Spinach and feta go well together, and I remembered a friend who (when pregnant) loved feta in her scrambled eggs - so I figured these must be a good idea.  Here is the recipe:

Spinach and Feta Breakfast Muffins

12 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
Fresh spinach, washed, stems removed, and torn into bite sized peices
1 cup feta cheese - crumbled - (I used TreStelle) - or more or less feta depending on your preference!

Preheat oven to 375F.

Prepare muffin tin - I buttered mine - you could also line with paper, but would recommend that the paper be buttered or sprayed with cooking oil.

Beat eggs. Add in seasonings.

Start to fill your muffin cups - in the following order:
- Spinach
- Feta

Over the spinach and feta layer, pour your eggs. Fill about 2/3 full (as when baking, these will GROW!).

Bake for approximately 25 minutes. Remove from oven and allow to cool before removing from muffin tin. These can be stored in the refrigerator for a week in a sealed container. Great grab-and-go breakfast!

Don't forget to check out these other great breakfast recipes! All-American Breakfast Nests and Baked Egg Cups.

VERDICT:
Again, so tasty, and just the perfect little snack / second breakfast for my desk at work.  These, like the other Breakfast Muffins, would also be great for the kids on busy mornings when you might be short of time to make their breakfast.

Meal Plan Monday

Hello friends, happy Monday to you!  Welcome to Meal Plan Monday here at Addicted to Recipes.  I hope that your week is off to a good start.  I think that I may be fighting a bug...ack!  Doing all I can to fight it...please send your healing thoughts!  I do have my meal plan ready for the week - here it is for you!

Sunday - Beef Stew, German Apple Cake (plus Broccoli Cheddar Soup for lunch, and whipped up a batch of Cranberry Lemon Muffins for our lunches/snacks this week)

Monday - Leftovers (Beef Stew, Cashew Chicken)

Tuesday - Pork Chops, Roasted Broccoli, Salad

Wednesday - Leftovers

Thursday - Spaghetti & Meat Sauce, Salad

Friday - Caramelized Salmon & Salad (we ended up not having the salmon last Friday as we had lots of leftovers, so it's on the menu for this week!)

Saturday - Undecided...yup, even a planner like me can be undecided, 6 days in advance ;-)

Happy planning!

Breakfast Muffins

Yes...more muffins from me!  But this time I was looking for something different, more breakfasty.  I have a recipe for Breakfast Cookies which I will sharing soon, but today I am sharing a recipe for Breakfast Muffins.  I've made similar things in the past - check out these recipes for All-American Breakfast Nests and Baked Egg Cups.

Breakfast Muffins

12 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
1/8 teaspoon chipotle chili powder
1/2 cup ham or bacon, cooked and diced
2-3 green onions, washed and chopped
1-2 cups cheddar cheese (I used old/sharp cheddar)

- Feel free to add in other vegetables, based on your preference and what you have on hand.  You could easily add peppers, onions, broccoli, and more!

Preheat oven to 375F.

Prepare muffin tin - I buttered mine - you could also line with paper, but would recommend that the paper be buttered or sprayed with cooking oil.

Beat eggs.  Add in seasonings.

Start to fill your muffin cups - in the following order:
- Ham or bacon
- Vegetables
- Cheese

Over the ham/vegetable/cheese layer, pour your eggs.  Fill about 2/3 full (as when baking, these will GROW!). 

Bake for approximately 25 minutes.  Remove from oven and allow to cool before removing from muffin tin.  These can be stored in the refrigerator for a week in a sealed container.  Great grab-and-go breakfast!

Makes 12-15 muffins.

VERDICT:
These are pretty tasty.  The tang of the sharp cheddar cheese is oh-so-good.  These are perfect for me, as I tend to have a "second breakfast" each morning at work, these are easy to throw into my lunch kit.  One thing though, these STICK to the pan.  I must figure out how to make them less sticky.  Would love your suggestions!