Archive for the ‘Breakfast’ Category

Tasteful Tuesday: 10 On-The-Go Snack Ideas

Tuesday, August 13th, 2019

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From breakfast foods to midday treats and desserts, all of these snacks are perfect for taking with you on the go. Pack a few for your end-of-summer beach trip or prepare some new favorite back-to-school snacks.

Which one of these can you not wait to try? Do you have any great snack suggestions? Leave them in a comment below.

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Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

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    Tasteful Tuesday: Banana & Chocolate Chip Muffins

    Tuesday, April 2nd, 2019

    When you’re in need of a sweet breakfast or a filling afternoon snack, turn to these muffins to satisfy those cravings.

    Muffins

    What You’ll Need:

    • 1 ½ cups all-purpose flour
    • 2/3 cup granulated sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 large egg
    • 3-4 ripened bananas, mashed or cut up
    • 1/3 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1/2 cup semisweet chocolate chips

    Directions:

    1. Preheat oven to 375°F. Grease muffin tin or line with paper muffin liners.
    2. In a medium bowl, whisk flour, sugar, baking soda, cinnamon and salt. Set aside.
    3. In a large bowl, whisk eggs, bananas, melted butter and vanilla until well mixed. Add flour mixture gradually and stir until fully incorporated. Fold in chocolate chips.
    4. Fill muffin cups 3/4 full and bake in the preheated oven for 18-20 minutes; a toothpick inserted into the center should come out clean.
    5. Cool for 5 minutes then move to a wire rack. Serve and enjoy!

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