Posts Tagged ‘quick breakfast recipe’

Tasteful Tuesday: Homemade Granola Bars Recipe

Tuesday, June 19th, 2018

Granola bars are perfect for after school snacks, quick on-the-go breakfasts, camping trips, car rides; you get the picture. Homemade granola bars are a step up because you get to be flexible with the ingredients.

Metal Recipe Card Holder

((Scroll to the bottom for recipe alteration tips))

What You’ll Need:

  • 3 cups instant oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup flaked coconut*
  • 1/2 cup sliced almonds*
  • 1/2 cup sweetened dried cranberries*


  1. Preheat the oven to 350°F and grease a 9 x 13-inch pan.
  2. In a large bowl, mix together all the ingredients until fully combined. Press flat into the greased pan.
  3. Bake for 20-25 minutes in the preheated oven. The edges will be slightly browned and the bar texture will be moist and chewy.+
  4. Let cool for about 5 minutes, then cut into desired squares. Cool completely then serve (or store).

*These ingredients can be swapped out for almost anything (solid). The mixing directions stay the same.
+For crunchier bars, increase the baking time by 2-3 minutes.

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Blueberry Muffin and Pancake Mix

Tuesday, August 23rd, 2016

With school either starting up soon or already part of your week, it’s nice to prepare meals and snacks ahead of time just in case a member of your family sleeps in a little too late or needs to rush off early. This week, we are featuring two mixes for delicious blueberry filled breakfasts that are as delicious as if they were made from scratch. Cut down on your breakfast time without skimping on the best meal of the day.

Blueberry Muffin MixBlueberry Pancake Mix

Blueberry Muffins

The best to-go breakfast is a muffin; grab one on your way out the door or savor it with your morning cup of Joe. This muffin mix is made with real Maine blueberries and will give you a taste of summer all school year long.

Blueberry Pancakes

For mornings when you have a little more time to sit and enjoy your family’s company, these blueberry pancakes make for a filling and delicious breakfast. Don’t forget the syrup and jam!

Both mixes are made here in Maine from all-natural ingredients, so you can keep your family healthy and fed, even when they’re on the go. Enjoy the school year, and don’t forget about breakfast!

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Breakfast Pick-Me-Up Recipes

Tuesday, January 5th, 2016

Good morning, and welcome to a new year of the blog! To kick things off, we are starting with a recipe – rather, three recipes – that will jump-start your mornings and your year. Whether you have the entire morning, an hour or only a few minutes, you can enjoy breakfast and feel satisfied until lunch!

Breakfast Bar Set

All Morning

French Toast
Breakfast Sandwich


  • 2 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons olive oil
  • 1 breakfast sausage patty,
  • 2 slices french toast
  • Maple syrup


  1. Gently whisk eggs and milk together in a bowl. Add oil to a small frying pan, pour in the egg mixture and cook on medium-high heat, folding egg to make the shape of your French toast.
  2. Once egg is cooked, place browned sausage patty on top in the pan and slide onto one slice of your French toast. Top with second slice, and serve with maple syrup or alone.

One Hour

French Breakfast Muffins



  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 1/3 cup butter, melted


  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted


    Haeger Muffin Pan

  1. Preheat oven to 350º F. Grease muffin tin or line with paper muffin liners.
  2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt, set aside.
  3. Stir together egg, milk and 1/3 cup melted butter; add to flour mixture and stir until just moistened
    – batter may be lumpy.
  4. Pour batter into prepared muffin cups and bake in preheated oven for 20-25 minutes. Meanwhile, combine 1/4 cup sugar and cinnamon, set aside.
  5. When finished baking, remove muffins from oven and first dip their tops in 1/3 cup melted butter, then in the cinnamon sugar mixture. Serve and enjoy!

A Few Minutes (make ahead)

Milk Bottle ClockPeanut Butter Breakfast Balls


  • 1 cup wheat germ, toasted
  • 1/2 cup creamy peanut butter
  • 1/2 cup honey
  • 2 tablespoons nonfat dry milk powder
  • 3/4 cup mini chocolate chips


  1. Combine all ingredients in a bowl until well mixed. Shape into bite-size balls and arrange in a storage container or plate, cover.
  2. Place in the freezer for about 1 hour, or until solid. Enjoy!

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