Recipe: Baked Apple Pancake

Looking for a delicious family breakfast or a new go-to brunch idea.....how about a Baked Apple Pancake? Easy and inexpensive, but packed with flavor. Not to mention the fact that it will make your house smell heavenly. Give it a try......you're going to like it!

Baked Apple Pancake

SERVES 6

Ingredients:

2 apples, thinly sliced

1/2 stick of butter

1/2 cup brown sugar

1.5 teaspoons cinnamon

5 eggs

1/2 cup flour

1/2 cup milk

Directions:

Preheat oven to 450 degrees. 

Melt butter, brown sugar and cinnamon together in a bowl.  Toss the apples into the butter mixture and stir to combine.  Place coated apples into a large pie dish.  

In a blender, combine eggs, flour and milk.  Blend well.  Pour mixture over apples in pie dish.  Place pie dish on top of a baking sheet (to catch any drips).  Bake for 45 minutes or until top is golden brown and a knife inserted in the center comes out clean.  Dust with powdered sugar and serve with a drizzle of maple syrup.

YUM!

Father's Day Brunch Casserole

Happy Father's Day to all the amazing daddies out there!

My husband, Brett, and his dad are out fishing this afternoon, so I thought I'd take this opportunity to share what we made this morning for my kids super-wonderful, totally awesome daddy for breakfast.

Father's Day Brunch Casserole

I wanted to make something hearty for my hubby but I also wanted it to be something the girls could help me with in the kitchen.  This casserole was perfect!  I gave the girls the task of tearing up a large french baguette of bread into chunks and they had a ball.

This casserole turned out to be so tasty!  I found this recipe here and tweaked it just a little bit.  The casserole has a whole loaf of crusty bread, bulk Italian sausage, red bell pepper, onions and is soaked with an egg, milk, heavy cream, cheese and chives mixture.  Are you hungry yet?  You should be because this is so good!  

I used Monterrey jack cheese instead of the swiss because I thought that would be more appealing to the kids.  But unfortunately the girls didn't even want to try it.  No biggie, though.....I'm sure my hubby and I will have no problem polishing this off all by ourselves!  I think next time I'll go with the swiss.  Italian sausage and swiss cheese is always a winning combination.

This is a great make ahead dish because you can assemble it the night before and just pop it in the oven in the morning.  It takes about an hour to bake and is ready to go when it is puffed and golden and when a knife inserted comes out clean.  I also garnished the casserole with extra fresh chives from our garden.

So, that's what was cookin' over here this morning.  I hope you all were able to make the special daddy's in your life something good to eat.  I firmly believe that the way to a man's heart is through his stomach and it's a great way to show him how much you care!

Happy Father's Day!

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce ~ Pillsbury Finalist Recipe

I know I've mentioned this before, but just in case you missed it, my mom (Grandma Jane) is one of the 100 finalists in the Pillsbury Bake-Off Contest coming up at the end of March.  All the finalists' recipes have been made public, so I am thrilled to be able to share her recipe with you (it was a big secret until they officially published them).

Click here to read my original post about her becoming a finalist.

My little man (Caspian) and I will be flying to Orlando, FL next month to watch my mom compete.  We just found out this week that Martha Stewart will be announcing the $1 million dollar winner live on her show (oh, yeah, did I mention that the grand prize is $1 million buckaroos?!?!).  They will be setting up a set for her show in the lobby of the hotel where we are staying and announcing the winner from there ~ how cool is that?  She'll also be walking the floor while the contestants compete.  Usually the bake-off contest airs on the Food Network, but we've yet to find out the date for that one.

Who is going to win is anyone's guess.  All the top 100 recipes sound amazing.......I think it will totally depend on the judges tastes on the day of the competition.  But I have to tell you, I've tried Mom's recipe and it is awesome!  She will compete in the brunch category and the flavor profile she has created is incredibly complex.  You have the savory biscuit corn cake, the creamy goat cheese, the tart lemon and blackberry-thyme sauce.  I'm making myself hungry just thinking about it!

So here's her recipe if you would like to give it a try........

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

Serves 5 

(2 corn cakes per person)

If you try the recipe, let me know, I'd love to hear what you think.  This would be so good for Easter brunch if you are looking for something a little different to serve.  Also, if you would like a printer-friendly version of the recipe, you can print from the Pillsbury website by clicking HERE.

I think my little man has a pretty good resemblance to the Pillsbury dough-boy these days, so he just may be sporting a little costume for the competition.........you'll just have to wait and see!

Strawberry Picking and Cinnamon Strawberry Muffins { Recipe }

Last week it was finally strawberry season here in Illinois!  My husband was out of town for the week on a fishing trip with his dad, so the girls and I decided to head to our local strawberry farm to pick some fresh berries.

At the farm they give each child their own small basket and then they give each adult a larger basket.  It's not a fancy place, but it was just the perfect place for this mama and two little ladies.

The girls were very busy picking their berries.  Savannah stayed very focused and picked a ton.  Matilda, however, eventually decided it was best just to eat all the berries she was picking that way her basket would be empty and she could wear it as a hat.

We ended up with a huge basket of berries.  Both the girls started just filling up mama's basket and we filled it to the brim!

Once we had all our berries picked, it was time to head home and figure out what to do with all these gorgeous little red berries.

Cinnamon Strawberry Muffins

Makes 18-24 muffins

So we had picked all of these berries and I knew we needed to make something with them because, especially with my husband being away, there was no way we were going to eat this whole basket.  I thought about strawberry scones and strawberry cake, but settled on strawberry muffins.  I added some cinnamon to make these a little different than your average muffin and oh.my.goodness - they are delicious.

If you have any berries lying around, give this recipe a try.  It's heavy on the cinnamon and heavy on the sugar - two of my favorite things.  And the tops get super-crunchy and delicious.  You're going to love it!

Ingredients:

1 lb. fresh strawberries, hulled and cut in half
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1 1/2 tablespoons cinnamon
1 1/4 cups sugar
2 sticks butter, melted
1 1/4 cup milk
2 eggs

Directions:
Preheat your oven to 375 degrees.

Prep your strawberries by taking the tops off and cutting them in half.  Some of our berries were pretty tiny so I just left those whole.

Combine all dry ingredients in a bowl, except for the sugar.  In a separate bowl, combine all wet ingredients.  Add wet ingredients to dry ingredients and combine.  Toss your strawberries with the sugar.

Add strawberry/sugar mixture to the muffin mixture and fold in gently to combine.

Spray two muffin pans with non-stick cooking spray (you could also use muffin liners, if you prefer).  Use a 1/4 cup measuring cup and fill each muffin tin just about to the top.

Place in oven and bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the muffins comes out clean.

Allow muffins to cool and then remove from pan.  If you do not plan to eat your muffins that day, I suggest freezing them.  Strawberries tend to make baked goods kind of soggy if they sit too long.

Place them in a freezer bag and lay them flat in your freezer for the initial freeze.  You can pull the muffins out one at a time when you are ready to eat them, microwave for about 45 seconds and they literally taste like you just pulled them out of the oven.  This is also a great technique if you have guests coming for a visit and you want to bake prior to their arrival or for a quick breakfast before work or school.

We only have one of these muffins left and looking at this picture is making me think, I need to walk immediately into the kitchen and pull it out of the freezer.  YUM!

Homemade Veggie Cream Cheese

 

Now that my morning sickness seems to be entirely gone (knock on wood), I've been getting back into cooking.  I love flavored cream cheeses, but my favorite varieties are the savory ones - veggie, onion, sundried tomato, ect.  There's nothing better than making your own flavored cream cheese.  It's a fraction of the cost of the store-bought variety and is twice as yummy!

Make several different cream cheeses for a brunch party or keep a couple in the fridge to please your whole family.  This is my savory variety, but you could certainly make your own sweet flavored cream cheese such as honey walnut, raspberry or strawberry.

Veggie Cream Cheese

Ingredients:

2 packages cream cheese (8 oz. each - light or regular), softened

1 carrot, peeled

1 stalk celery

3 small green onions (or two large)

Salt and pepper, to taste

Directions:

Grab your veggies.  Use whatever you like - if onions don't speak to you, then omit them.

Finely dice your vegetables.

Place all finely diced vegetables in a medium-sized mixing bowl.

Mix in softened cream cheese and add salt and pepper to taste.  Be sure to mix the cream cheese and the vegetables thoroughly.

Slice and toast your favorite bagel - mine happens to be Sesame with an Everything bagel following close behind.

Spread your cream cheese on top.  Be generous, you want to make sure you get in all your veggies!

Place cream cheese in a food storage container and refrigerate.  I find the cream cheese to be even better once it has had some time for the flavors to come together in the fridge.

Try this cream cheese on a whole wheat pita pocket with fresh turkey, cucumber and tomato for a healthy lunch option or spread it on some crackers for a tasty little snack for the kiddos.  The options are endless!

Individual Pecan Bread Pudding

We spent this past Sunday celebrating Father's Day at my in-laws.  We had a fabulous dinner (shrimp, chicken and steak) and my mother-in-law made my father-in-law his favorite dessert (fruit soaked in Grand Marnier) and I made my husband a new recipe for Pecan Bread Pudding.

I'm usually not a huge fan of bread pudding, but this turned out great!  This is my version of a Paula Deen bread pudding (let's just say mine has a whole lot less sugar.....if you can believe that).  The pecans and brown sugar on top added a lot of extra crunch - serve it with vanilla ice cream and you've got heaven on a plate!!
 

Pecan Bread Pudding

Serves 8-12

Ingredients:

3/4 loaf french bread, cut into 1" cubes or 4-5 cups

5 eggs

1 cup white sugar

1 teaspoon cinnamon

1 cup light brown sugar

1 cup chopped pecans

1/2 stick butter, softened

Directions:

Preheat oven to 375 degrees.

In a large mixing bowl, combine eggs, sugar and cinnamon.  Add bread and toss to coat.  Allow the bread and egg mixture to sit for 10 - 15 minutes.

Meanwhile, combine brown sugar, chopped pecans and butter.  Mix together to make sort of a crumble.

Get out a muffin pan or pop-over tray.  Coat with cooking spray.  Stuff the egg soaked bread pieces into each muffin holder.  After you have filled all of the muffin holders, sprinkle the brown sugar/pecan mixture on top (divide evenly among all 12).

Place muffin tray on top of a baking sheet (just in case any of the brown sugar spills over).  Bake for 20-25 minutes, until top is golden brown and bubbling.

Serve with vanilla ice cream.  If you really like sweet stuff, take it over the top by drizzling caramel sauce on top and sprinkle with powdered sugar.  Enjoy!

Cottage Mama's Note:  I didn't have my camera at my in-laws so this is not the actual picture of my bread pudding that I made this past Sunday, but I promise it looked VERY similar!

Jambalaya Egg Casserole

This morning I was scheduled to host our bi-weekly playgroup.  The group is pretty large, with 12 Mama's, 12 two-year olds, and several younger siblings.  Typically the playgroup host provides some type of breakfast/brunch for everyone.  I wanted to try something new and saw a recipe on the back of the Zatarain's Jambalaya mix that looked very interesting and right up my alley.

I modified the recipe ever so slightly, but I must say, I thought it turned out pretty darn tasty and so did the other Mama's.

Jambalaya Egg Casserole

Serves 8-12

Ingredients:

1 family size box of Zatarain's Jambalaya, prepared according to package directions

1 ham steak, cubed

5 pieces of cooked bacon, crumbled

1 8oz bag of shredded Mexican cheese blend or Monterey Jack

3 green onions, sliced

1 cup heavy cream

7 eggs

Parsley, optional for garnish

Directions:

Preheat oven to 375 degrees.

Prepare Jambalaya mix according to package directions.  Use the cubed ham and crumbled bacon when the mix directions tell you to add the meat.  Meanwhile, beat the 7 eggs and heavy cream.  Add 3/4 of the bag of shredded cheese and the sliced green onions.  Once the jambalaya is cooked, allow to cool.  Once cooled, mix the jambalaya with the egg, cream, onion, and cheese mixture.  Stir to combine.  Pour combined mixture into a 9 x13 glass baking dish.  Sprinkle remaining cheese over the top.

Bake in the oven for 25 minutes.  Garnish with chopped parsley and serve.  Enjoy!

I also served a couple other dishes along side this yummy casserole.

Crunchy Asian Peanut Slaw

Apple, Strawberry, Pineapple Fruit Salad with Lime

Cottage Mama's Note:  The jambalaya would also be delicious with the addition of andouille sausage or you could even use your basic breakfast sausage.

Homemade Cranberry Granola

I'm a huge fan of granola or anything with oats for that matter, especially oatmeal cookies!!  This afternoon I decided to try my hand at making my own homemade granola from scratch.  I just put the ingredients together that I enjoy and luckily it turned out (you never know when you are making up your own recipe)!

So if you have an extra minutes one of these days, whip up a big batch of this yummy granola for you and your family.  First of all this recipe will make your house smell A-mazing! It's also great for breakfast, served with milk or over yogurt, makes a healthy crunchy snaking food, and would be "oh so good" on top of some vanilla ice cream!

The Cottage Mama's Homemade Granola

Ingredients:

3 cups traditional oats

1 cup shredded coconut (sweetened)

1/2 cup pecan pieces

1/4 cup walnut pieces

3/4 cup dried cranberries

1/2 cup honey (I used really good local honey)

1/3 cup vegetable oil

1 teaspoon cinnamon (I love cinnamon, so if you don't, you may want to use less)

1/2 cup brown sugar

Directions:

Preheat oven to 325 degrees.  

In a medium sized mixing bowl combine the following; oats, coconut, pecan pieces, walnut pieces, honey, and vegetable oil.  Mix until thoroughly combined.

Once combined, spread mixture out onto a large baking sheet.  Place baking sheet in the oven for 30 minutes, stirring occasionally.  Oat mixture is ready to come out of the oven once it has reached a nice, toasted golden color.

Immediately after you remove the oat mixture from the oven add the brown sugar and stir to combine.  This will allow the sugar to melt into the granola.

After the granola has cooled add your dried cranberries.  Store granola in an air-tight container and enjoy!!

Cottage Mama's Note:  You can change up the ingredients easily with this recipe.  Add any type of dried fruit you like (i.e. raisins, apricots, apples, cherries) and feel free to change up the type of nuts you use as well.

Apple Raisin French Toast Strata

This morning was our "Valentine" playgroup.  We had such a great time!  My friend Julie hosted the group and she did a wonderful job.  She prepared several different breakfast items, but the Apple Raisin French Toast Strata definitely took the cake - it was AWESOME!!

Julie got this recipe via allrecipes.com and I wanted to go ahead and share it with all of you.  If you are hosting a brunch/breakfast anytime in the near future, make this dish - it was SO yummy!

 

 Apple Raisin French Toast Strata

Ingredients:

1 (1 pound) loaf cinnamon raisin bread, cubed

1 (8 ounce) package cream cheese, diced

1 cup diced peeled apples

8 eggs

2 1/2 cups half-and-half cream

6 tablespoons butter, melted

1/4 cup maple syrup

Directions:

Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.  Enjoy!!

Here are some pictures from this mornings playgroup.  My daughter Savannah has been playing with most of these kiddos since she was 5 weeks old (well if you can call that "playing" at 5 weeks old).

We were each told to bring a bag or box for our child to collect all of their Valentines - this is Savannah & Matilda's bag all filled up with Valentine's from their little friends!

Savannah at the craft table.  I think she takes after her mother - she loves arts and crafts!!

Savannah getting ready to pass out her Valentine's.  Remember the "We Dig You!" post? (find it here).

All the kiddos Valentine's Day boxes/bags ready to be filled!

Ava & Liam's Boxes

Grace & Evan's Box

Roaran's Lion Mailbox

This is what happens when toddlers are left unattended at the craft table - yikes!!

Cottage Mama's Note:  The dress my daughter is wearing in these pictures I made from a recycled Valentine's Day shirt from last year.  You can the recycled shirt dress post here.