Granola Bites

Hello Little Balls of Yum!

These are loved by every member of my family. I can't make them often enough without them disappearing the by that night or early the next day. Its a fight to get the last one. Its the perfect little compact snack food

Granola Bites

1 cup oatmeal (I used quick oats)

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes (I found light dehydrated Coconut flakes, it reduced the calories a great deal but still kept flavor)

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated OR I found it easier to throw it into a food processor and pulse it a few times. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Cinnamon Roll Pancakes

MAKE THESE!!!!!

BUT!!!!

READ THE ORIGINAL RECIPE LINK FIRST!!!

Seriously I am warning you. Check out the link, read the entire recipe including the tips TWICE!

I messed these up big time. I didnt read it closely enough and I ended up burning a lot of them. But they were incredible. Whilst the hubby was away the kids and I ate this for dinner one night. Too say the sugar rush was well underway by the time they put their forks down is a given. I really want to attempt these again because they were some of the best pancakes I have ever eaten....until I burned them....and made a HUGE sticky mess in my kitchen. I dont usually spend so much time making pancakes but these are more then worth the effort, would I steer you wrong?

Cinnamon Roll Pancakes

Borrwed from Recipe Girl

Ingredients:

CINNAMON FILLING:

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

4 tablespoons (1/2 stick) unsalted butter

2-ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

PANCAKES:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes hot

Slow Cooker Apple Pie Breakfast

Make this.....no really, do it

So stinking good.

I am hot and cold with oatmeal but this was really yummy and it makes a ton and we ate it a couple of mornings reheated with a little milk. You could add so many yummy things to it to make it even more hearty. You do need to figure out the ratio of liquid for your crockpot and cooking time. That was key.

I was suffering from a few weeks of insomnia so I could easily get up at 2:00 am and turn it on and stir it once or twice before I finally had to wake up for the day, and then it went to warm mode. I just needed to stir it up before serving and I added a little milk to it. It was perfect texture. You also MUST use Steel Cut Oats, the other varieties I could see breaking down too much and turning to hard slop.

So there, I made it sound so difficult and not appetizing but it was really truly great and I am going to make it again one of these days

Apple Pie Breakfast

Ingredients

- 1 cup of steel cut oats*

- 3 diced apples (I use Gala)

- 1 cup apple juice - 3 cups water

-2 tbsp. Brown Sugar (optional to lower sugar and calories, but I thought it was just enough)

- 2 tsp. cinnamon

Directions -

For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.

* You can also cook longer without stirring, but you have to add more water liquid and it does come out a bit mushier. Add an extra cup of liquid for 7-8 hours in the slow cooker.

Cousin Beth's Pumpkin Pancakes

Let's me confess. I typically make boxed pancakes. Fiber One to be exact. They are DELICIOUS!

If you havent tried it I urge you to give it a try...after you make these pumpkin pancakes though.

These are Sunday Morning Pancakes. You need more time then the box stuff, but they are worth it. The kids helped me which was fun, which probably caused them to take even more time, but they ate them with such enthusiasm I think they need to help out in the kitchen more often. I think this has started what will now be known as Pancake Sundays. These seemed fitting since the weather has turned chilly in NJ and fall is in the air. I am glad to be rid of the humidity but so sad to see summer go. I can't believe that we swam the last swim and that's that. Least we have these pancakes to put a big smile on our faces :)

Before I go on, I must thank my Sweet Cousin Beth for posting the recipe. She is an amazing wife and mother, who works her behind off, recently completed her Master's Degree and still has time to make home made pancakes. I don't get to see her often enough, as she lives too many miles from me, but since facebook we get to be intertwined into one another's lives and share amazing recipes. I will be forever grateful for this recipe, and her forgiveness for all the horrible things I did to her when we were kids. XOXO!

isnt she the coolest?

onto these beauties!

Cousin Beth's Pumpkin Pancakes

Mix together

1 1/2 cups of milk

1 c. pumpkin puree

1 egg

2 tbsp. veg. oil

2 tbsp. vinegar

In a separate bowl combine

2 cups all-purpose flour

3 tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt.

Mix dry mixture into the pumpkin mixture until combined.

Call somebody who is actually good at cooking the pancakes to do that for you. Voila!