Orange Pineapple Smoothies

I make a lot of smoothies especially because this is one way I can actually get my 6-year-old to eat fruit without complaining.  This recipe is based on a Taste of Home recipe, however, I made quite a few modifications to the original recipe.  The result was a refreshing smoothie that was given two thumbs up from the said picky 6-year-old.  I bet he didn't even realize that he'd just eaten pineapple!

ORANGE PINEAPPLE SMOOTHIES

2 c frozen tropical fruit blend (pineapple, strawberries, peaches, mangoes)
1 c orange juice
1 c mango nectar
1 c vanilla frozen yogurt
1 ½ T honey
1 t vanilla
½ envelope (.15 oz.) unsweetened orange soft drink mix

Place each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Serve immediately. Makes 3-4 servings.

Berry Cream Smoothie

This is yet another version of my breakfast smoothie concoctions.  I love that this smoothie has a lot of protein and is packed with healthy fruit.  My son loved it despite his aversion to fruits and vegetables.  Score for mom who tries to sneak in fruits and veggies any way I can!

BERRY CREAM SMOOTHIES

1 c orange juice
1 c low-fat raspberry or strawberry-based yogurt
1 c vanilla frozen yogurt
1 banana
1 ½ c frozen mixed berries
1 t vanilla extract

In a blender or food processor, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses. For fun top the smoothie with granola or graham cracker crumbs!  Serve immediately. Makes 2-3 servings. 

Pumpkin Pancakes

Tomorrow is National Pancake Day. National Pancake Day originated in 2006 and is a throw-back to the traditional pancake breakfast eaten on Fat Tuesday during Mardi Gras. In honor of the national food holiday, I celebrated by making these hearty pancakes for breakfast on Sunday morning.

PUMPKIN PANCAKES with MAPLE CREAM SYRUP

Pancakes
1 ½ c all-purpose flour
½ c whole wheat flour
2 T brown sugar
2 t baking powder
1 t ground cinnamon
½ t salt
½ t ground ginger
½ t ground nutmeg
1 ½ c skim milk
½ c canned pumpkin
1 egg white
2 T canola oil

In a large bowl, combine the first eight ingredients. Combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by ¼ cupfuls onto a hot griddle coated with nonstick cooking spray; turn when bubbles form on top. Cook each until second side is golden brown. Makes about 12 pancakes.

Syrup
1 c maple syrup
½ c fat-free half-and-half
2 T margarine, melted
1 T cornstarch
1 t vanilla

Mix syrup, half-and-half, margarine, and cornstarch together in medium saucepan using whisk. Bring to boiling over medium heat, stirring frequently. Reduce heat and continue to simmer until syrup is thickened. Mix in vanilla. Serve warm over pancakes or waffles.

Peanut Butter Coffee Cake

This recipe comes from my mom.  I have fond memories of this breakfast dish as part of special occasion breakfasts.  Since we have a later church schedule this year I have time to spoil my family a little and make breakfast on Sunday mornings.  While I wouldn't want to do this on a daily basis, it's fun to prepare a delicious breakfast to start the day.  This recipe certainly fit the bill.  My son who is the ultimate picky eater enjoyed this coffee cake so much he asked for it again the next day!

PEANUT BUTTER COFFEE CAKE

½ c packed brown sugar
¼ c peanut butter
½ c all-purpose flour
2 T butter, melted
½ c peanut butter
¼ c shortening
1 c packed brown sugar
2 eggs
2 t baking powder
½ t salt
2 c all-purpose flour
½ t baking soda
1 c milk

Mix first 4 ingredients until crumbly; set aside. Cream 1/2 c peanut butter and shortening together well. Slowly beat in 1 c brown sugar. Add eggs, one at a time, beating till fluffy. Thoroughly stir together the flour, baking powder, soda and salt. Add alternately with milk to creamed mixture, beating after each addition. Spread in greased 13"x9"x2" baking pan. Top with crumbly mixture. Bake at 375˚ for 30-35 minutes.

Whole-Wheat Peanut Butter Waffles

I found this recipe in a parenting magazine.  These hearty waffles have become a family favorite.  Tonight we had breakfast for dinner and these waffles took centerstage.

2 ¼ c whole wheat flour
4 t baking powder
¼ t salt
1 ½ T sugar
½ c creamy peanut butter
2 eggs, beaten
2 ¼ c milk
¼ c vegetable oil

In the bowl of an electric mixer, combine the dry ingredients and add peanut butter, milk, eggs, and oil. Preheat a waffle iron. When it is hot, spray its surface lightly with cooking spray or brush it with melted butter. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted in the middles comes out clean, approximately 3-5 minutes. Serve hot with maple syrup and butter or fresh berries.

Whole Wheat Blender Pancakes

I found this recipe in a local running magazine.  I was intrigued because this recipe uses wheat kernels straight from food storage  - no grinding necessary.  So I gave the recipe a try for Sunday breakfast this morning and I was really happy with the results.  At our house we like to top our pancakes with peanut butter and syrup.  I included the fresh raspberries and banana slices on top to be extra healthy!

1 c wheat kernels
2 c buttermilk
½ c whole wheat flour
2 eggs
¼ c oil
1 T sugar
1 t soda
1 t baking powder
½ t salt

Beat the wheat kernels, buttermilk, and whole wheat flour in a blender until the kernels are a fine texture. Then add remaining ingredients. Blend till smooth. Cook on hot skillet and top with fresh fruit and favorite toppings. Makes ~12 pancakes.

Blueberry Banana Smoothies

Blueberries are considered a "super food" because they're loaded with antioxidants.  I like blueberries, however, my husband and son aren't huge fans.  But I hit the jackpot with this recipe because this smoothie is full of blueberries, yet my husband said "I can hardly taste the blueberries".  My entire family loved this smoothie!

BLUEBERRY BANANA SMOOTHIES

1 medium ripe banana
1 c frozen unsweetened blueberries
1 c apple-cherry juice
6-oz. strawberry yogurt
½ c milk
¾ c vanilla frozen yogurt

In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately.

Blueberry Cheesecake Muffins

I found this recipe in an advertisement from a furniture store.  Crazy, I know but I'm always on the hunt for a good new recipe to try.  Since yesterday was a holiday I thought it would be nice to make breakfast for my boys (big and little) and I decided on these muffins since I happened to have fresh blueberries on hand.  The muffins turned out to so yummy.  My husband who claimed he wasn't all that hungry ate three - he said he couldn't stop the muffins were so good!

1 ½ c sugar, divided

½ c butter, softened (plus 2 T)
2 eggs
3 c flour, divided
1 T baking powder
1 t salt
¾ c milk
¼ c water
2 c fresh blueberries
8 oz. cream cheese, diced
1 t lemon juice


Preheat oven to 375°. Line muffin pans with paper or foil liners. Set aside. In a large bowl, cream 1 ¼ c sugar and ½ c butter. Add eggs, one at a time, beating after each addition. Add 2 ¼ c flour, baking powder and salt. Gradually add milk and water. In a small bowl, toss ½ c flour with blueberries. Add to batter. Fold in cream cheese. Divide batter among the muffin cups and set aside.


In a small bowl, combine ¼ c sugar, ¼ c flour, lemon juice and 2 T butter until crumbly. Sprinkle over the top of each muffin. Bake for approximately 20 minutes. Makes about 2 dozen muffins.

Morning Orange Drink

My son requested this special breakfast drink before his first soccer game of the season.  Last time I made this drink he raved about it all day; he gave it a "zillion" thumbs up.  This was a refreshing drink that was perfect for a homemade breakfast.  I also loved that it was so easy because when I cook breakfast I usually don't have a lot of time so it's nice to have something that can be made in a hurry.

MORNING ORANGE DRINK

1 can (6-oz.) frozen orange juice concentrate

1 c cold water
1 c milk
⅓ c sugar
1 t vanilla extract
7-10 ice cubes

Combine the first five ingredients in a blender; cover and process at high speed. Add ice cubes, a few at a time, blending until smooth. Pour into glasses; serve immediately.

Strawberry Smoothies

I've found this recipe in a Taste of Home magazine when my son had tonisillitis - smoothies are gentle on sore throats.  I made a few modifications and I was really happy with the result.  My entire family loved it.  I made it again for breakfast today.

STRAWBERRY SMOOTHIES

½ c (~6-oz. container) strawberry yogurt

½ c milk
½ c (~4 large) unsweetened frozen strawberries
1 T honey
1 t vanilla
½ c vanilla frozen yogurt
½ medium banana

Place all ingredients in a blender; cover and process until smooth. Serve immediately. Makes 2 servings.

Note: I like to use low fat strawberry yogurt and fat-free frozen yogurt both with live active cultures - this bacteria is great for the digestive system.

Strawberry Banana Smoothies

I concocted this recipe in an attempt to sneak in more fruits and fiber into my son's diet. This drink is perfect after a hard workout or a long run!

¾ c orange juice
¾ c milk
1 banana
½ c vanilla frozen yogurt
6-8 large frozen strawberries

Combine orange juice and milk in blender. Blend in banana and frozen yogurt. Add frozen strawberries and pulse blend until strawberries are chopped and then puree. Serve immediately. Makes 2 servings.

Blueberry Banana Smoothies

This recipe is a modification on a smoothie recipe found in a Taste of Home magazine.  I love blueberries, but no one else in my family is a huge fan - so I wasn't sure how they'd react to this latest smoothie creation.  My preschooler gave it two thumbs up!  I don't think he even noticed the blueberries.  In the meantime he got a healthy breakfast packed with vitamins and antioxidants.

1 medium ripe banana
1 c frozen unsweetened blueberries
1 c apple-cherry juice
¾ c strawberry yogurt
½ c milk
½ c vanilla frozen yogurt

In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately.  Makes 3 servings.

Whole Wheat Peanut Butter Waffles

I found this recipe in a parenting magazine in an article on ways to increase the fiber in your child's diet.  This whole-wheat waffle easily won my preschoolers approval - not an easy feat! It's another easy, healthy, and delicious way to enjoy breakfast.

2 ¼ c whole wheat flour

4 t baking powder
½ c creamy peanut butter
1 ½ T sugar
2 eggs, beaten
2 ¼ c milk
¼ c vegetable oil
¼ t salt


In the bowl of an electric mixer, combine the first 8 ingredients. Preheat a waffle iron. When it is hot, spray its surface lightly with cooking spray or brush it with melted butter. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted in the middles comes out clean, approximately 3-5 minutes. Serve hot with maple syrup and butter or fresh berries.

Cheddar Apple Frittata

I first found this recipe in a parenting magazine several years ago.  The first time I made this frittata, my brother and his wife joined us for "dinner".  Matt was so impressed with this dish that he asked me to give the recipe to his wife.  This recipe can be a little tricky and if you don't pay careful attention it can easily burn - I speak from experience on this - but if you're attentive you'll enjoy an amazing breakfast dish.   Because I have a much larger cast iron skillet I doubled the recipe to accommodate the extra size.  We enjoyed this frittata as breakfast for dinner.

2 t butter

1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 T water
½ c shredded cheddar
salt and pepper
4 strips bacon, cooked, crumbled

Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (i.e. cast iron). Add apple slices and sauté 1 minute, or until softened. Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper. Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler; cook 6 inches from heat, 2 -3 minutes, or until top is set. Cut into wedges.

Amish Baked Oatmeal

I found this recipe in one of my Taste of Home cookbooks and it looked delicious so I decided to give it a try.  It turned out to be wonderful - everyone in my family enjoyed it.  It was a nice change of pace for breakfast and I loved that it was so easy to prepare admist the morning rush.  The picture is from the Taste of Home website because the picture of my finished product just didn't do it justice; besides it was too blurry to tell what it was.  (Obviously my photography skills need some polishing.)

1 ½ c quick-cooking oats

½ c sugar

½ c milk

¼ c butter, melted

1 egg

1 t baking powder

¾ t salt

1 t vanilla extract

Warm milk

Fresh fruit and/or brown sugar, optional

Combine the first eight ingredients; mix well. Spread evenly in a greased 13x9x2-inch baking pang. Bake at 350° for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar, if desired.

Super Healthy Blueberry Pancakes

This is a modified version of a pancake recipe that I found in a cooking magazine. These hearty pancakes have become a family favorite. We like to top our pancakes with peanut butter and syrup.


1 ⅓ c whole-wheat flour
⅔ c oat bran
2 t baking powder
1 t baking soda
1 ¾ c buttermilk
½ c mashed ripe bananas
2 T butter, melted
1 egg
1 T maple syrup
½ t vanilla
¾ c frozen blueberries

Preheat electric griddle to 325°. Combine flour, oat bran, baking powder and baking soda in a larger bowl. Set aside.

Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and vanilla in a medium bowl. Add wet ingredients to dry ingredients and mix just until lightly moistened. Do not over-mix. Fold in blueberries.

Spray griddle with cooking spray. For each pancake, spoon about ½ c batter onto hot griddle and spread to make 4-inch circles. Cook until undersides are lightly browned. Flip pancakes and cook until other sides are lightly browned, 2-3 more minutes.