A Puzzle. We did a puzzle. I have forgotten how fun it is to do a puzzle. It is surprisingly rewarding to find a piece and place it correctly. It was so great to gather around the table with the kids, even the teenagers. TV off. Just focusing on the puzzle and talking about whatever. I think I will have to buy another puzzle. I took this pic with my phone after completion. I wish I had taken photos of my kids while putting it together. Hmmmm, I should have thought of that. Next time!
Ok, so don’t forget, photos for our Photography Contest are due this Friday. ”Childhood is…” is the theme for this competition.
Many of you have asked me about the pretty little daisy chains the girls were wearing on the cover of the debut issue. Lori Marie of Pretty Little Things is responsible for those cute creations. Go check out her shop here. I adore it all! Here are a few more shots of the girls modeling the daisy chains.
This week of breakfasts has been so much fun! Today’s recipe comes from my sister Suzy. She is the recipe Queen. I always go to her when I need a new one.
Apple Pancakes and Cider Sauce
Make recipe on Bisquick box using 2 cups of Bisquick. Add 1/2 tsp. cinnamon and 1 or 2 grated apples. Mix and cook slightly lower and longer than regular pancakes.
SAUCE
2 cups apple juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine
Put apple juice in pan. Mix in cornstarch. Then mix in other dry ingredients. Add lemon juice and margarine. Heat to boiling and boil 1 minute.
* I didn’t have Apple Juice on hand so I threw a few apples in my Vitamixer and added some water and orange juice to thin it out.
It turned out fabulous.
If you are like me, you’ll add some cream.
Yum, this is a must try! Enjoy your weekend!
And don’t forget you have one more week to submit photos for photo contest!
Guest blogging today is Dana Ohlsen all the way from Disney World. She tells us how to eat healthy even on vacation!
An Instagram Breakfast of Champions
What more can you ask of a meal that can feed you for 0.20 a person for breakfast, lunch, or dinner?
Yep. A pancake meal is $0.20 a serving, while a serving of cereal is $0.80.
It’s all good.
When Sandi asked if I’d like to participate on the breakfast blog week, I didn’t hesitate for a moment.
Even though I knew doing so would only add to my ever growing mountainous to-do-list.
But, ha! What’s one more thing, right? ;)
Because, well…
breakfast is the most important meal of the day you know.
But more importantly, it is THE best meal of the day.
Breakfast, brunch, brinner.
A meal of many colors.
How can you go wrong with a meal that can be enjoyed
any. time. of. the. day.
More than anything for me, breakfast is nostalgic.
It reminds me of childhood.
At home with Mom:
German “puffy” pancakes with lots of fresh squeezed lemons and powdered sugar.
Ooey gooey Butterscotch Rolls (sticky buns, to some).
The best bran muffins on the planet smothered in “meltedy” butter.
And I will never forget the plethora of shapes and animals and letters my mom could make for a pancake…
she was a wizard in the kitchen!
Of course Mickey Mouse was the favorite for a long time (and now for my children).
At home with Grandma Mac:
“Bird’s In A Nest” — everyone has a different name for it, but you know the one…
Grandma would take a glass from the cupboard, press circles out of the center of our bread,
place in frying pan of butter and crack sunny yellow eggs into the center.
Perfection.
{Full disclosure… she also had the cupboards full of Cocoa Puffs. We didn’t get sugary cereals at home, so it was a treat!}
Over the river to Grandma Isaksen’s Farm:
Danish Evelskivers or scones with homemade freezer jam.
I could never get enough “Runny” side up eggs either from the fresh eggs we gathered from the chicken coop.
We were also afforded the luxury of homemade apple or peach pie for breakfast covered in fresh cream ala Grandpa Duke!
Mmmmmmmm.
Oh man, the list could go on and on.
We have adapted all of this deliciousness from my childhood into my girl’s childhood,
along with a fave of my Mister’s… Strata.
We have added a fun tradition to the long list of breakfast goodness…
“TABLE” sandwiches–a twist on a BLT.
Here’s how to build a T.A.B.L.E. sandwich:
(T) your 2 pieces of toast and a tomato
(A) Avocado,
(B) BACON!!!
(L) Leafy green Lettuce like romaine or spinach
(E) sunny-side up EGGS!
Put it all together and there you have a healthy and hearty breakfast of champions!
And if you have a fantastic buffet at a Disney resort,
then you can have your TABLE sandwich anywhere!
Eat up!!!
Smiles,
Dana
p.s. If I really wanted to drive the chefs crazy, I would have had them whip up my Mister’s Mean Green Smoothie we eat with our TABLE sandwich. We’ll save that for another day… ;)
Today’s delicious and healthy breakfast recipe is shared by the ever so scrumptious Jami Davis of An Open Field.Raise your hand if your mornings get a little bit hectic, your children scramble to make the bus on time,
and you don’t have a warm meal on the table for breakfast.
{ME, ME, ME!!}
Watching my kids pour a bowl of cereal can make me absolutely crazy and I’m not gonna lie, they’ve done it 9 out of 10 mornings this year.
This weekend I put a stop to it and I’ve challenged myself to at least 3 weekday breakfasts that don’t come in a box! Am I up for it??? Oh ya!
I’ve already taken care of 2 days in one fell swoop.
My little ones are mega fans of the “mini-muffin.” Wholesome little nuggets you can pop one by one, make Mama happy and the wee ones healthful.
Whole Wheat Fruit Filled Minis
(Adapted from Cooking Light)
Ingredients:
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teapsoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup dried cherries
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 large egg lightly beaten
1/2 cup boiling water
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into mini muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Apple Bran Oatmeal Muffins
Ingredients
1/2 cups all-flour
3/4 cup whole wheat flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1.5 C chopped apple (preferably a tart apple)
1 large egg
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into mini muffin cups coated with cooking spray. Bake at 375° for 9 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.
wow, this looks amazing! i also love the presentation and photographs so much with the shredded paper in the wooden box, with delicate plate, love.love.love
