Today, I baked these Breakfast Burrito Cups because I like the idea to keep them in the fridge or freezer and pop them in the microwave for a quick, healthy, hot breakfast. Sweet Stackers layer foods using a stackable food storage system in a variety of containers. This prevents foods from sticking together or getting soggy.
Happy New Year! Personally, I have never been into making resolutions. This year is different and I am setting a goal that is taking one more step to eating better for the whole family. Drumroll please…..I am not buying cereal!
Overall, I believe that we do well eating well rounded meals. But breakfast is the one area where I think we can do better! The mornings are hectic. First, I am NOT a morning person. My kids know that Mom needs to have a few sips of coffee before we can start discussing any aspect of the morning routine. Three young kids bring the typical morning rush trying to get them out of the door on time. Cereal is the perfect quick breakfast. But even the cereal that we have considered to be the “less-sugar” cereals are still packed with sugar and limited nutrition. I myself quit eating cereal for about 2 years because I realized I was starving by 9 or 10 A.M. Unfortunately, my kids LOVE cereal and will even eat it as an afternoon snack since they can make it themselves. So if I don’t have cereal in the house, no one will eat it.
I have been doing some research as how to make quick heathy breakfasts! This is one of the make ahead recipes to keep in the freezer. A variety of fillings can be used, so get creative!
Breakfast Burrito Cups
yields 12 individual cups
3 – 10 inch flour tortilla
variety of diced veggies/cooked meat [green pepper, mushrooms & ham]
2 TB milk
shredded Cheddar cheese – optional
Preheat oven to 350 degrees. Spray 12 count muffin tin with oil.
Cut the tortilla into quarters. Press gently into the muffin tin to form cups. Sprinkle the diced veggies and meat into the cups. In a small bowl, whisk the eggs and milk together. Poor even amounts of egg mixture into each cup. Sprinkle a pinch of shredded cheese on top of each cup. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the egg is cooked through and lightly browned.
Do you love the chill in the air, the change of color? All reminders that it is apple harvest time! This recipe will remind you of apple pie, but in dessert bar form. Layers of a buttery crust, spiced apples and a lightly sweet topping. Let the aroma fill your kitchen!
Apple Harvest Bars
- 1 ½ cups flour
- 2/3 cup sugar, divided
- ½ teaspoon salt
- ½ cup cold butter, cut into 1-inch pieces
- 4 cups peeled and sliced apples (about 2-3 large apples)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 1/3 cups flaked coconut
- 1 egg, lightly beaten
- 1/3 cup condensed milk
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
Preheat oven to 375° and grease a 9 x 13″ baking pan.
In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine. Add butter and pulse a few times until the mixture turns to dry crumbs. Press the crumb mixture evenly into the bottom of the prepared baking pan.
In a medium bowl, toss the sliced apples in lemon juice. Arrange the apples slices in rows on top of the crust.
In a small bowl, combine the remaining sugar, cinnamon and nutmeg. Sprinkle over the layer of apples. Bake for 20 minutes.
Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl. Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples. Bake for an additional 20 minutes until the coconut is golden brown.
Slightly cool in pan and cut into bars while still warm.
The aroma of apple pie fills the house!
Tip: Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party! Visit sweetstackers.com to learn how you can convert your containers to multi-level.
Most of the time, I bake from scratch. But there are those times when you need a quick dessert. I always keep a couple of cake box mixes in my pantry and tada…we have super simple dessert bars! The marshmallow crème makes a tasty and easy topping – a bit of sweet to complement the tart lime flavor.
Coconut Key Lime Bars
- 1 box of Pillsbury Key Lime Cake Mix
- 2 eggs
- 1/2 cup of butter, melted
- 2 cups of sweetened flaked coconut
- 1 cup of marshmallow crème *
Preheat oven to 350°. Grease a 9 x 13″ pan.
In a large mixing bowl, combine the cake mix, eggs, butter and 1 ½ cups of coconut. Spread evenly in pan and bake for 19-20 minutes until a toothpick comes out clean and the edges turn golden brown. Let cool.
Sprinkle remaining ½ cup of coconut on a cookie sheet. Bake for 6 minutes, watching carefully until it is lightly toasted.
Spread marshmallow crème in a thin layer over the dessert bars and sprinkle with toasted coconut.
*note: could use fresh whip cream or Cool Whip as a topping
Layer baked goods in one container using Sweet Stackers! This stackable food storage system insert into major brand food storage containers. The trays are available in 4 sizes and the risers come in two sizes for either cookies or dessert bars. They can even be squeezed flat in between bars or brownies. Why not layer cookies and brownies in the same container?!
Stack the dessert tray over the bottom layer and they are ready to go!
Loving my veggie garden this year because with all of the rain – comes a huge harvest of tomatoes! For Labor Day weekend, I made a few different recipes using tomatoes. Bruschetta was at the top of my list! So easy to make and you don’t need plum tomatoes. I used the large juicy big boy-type tomatoes!
Slice a baguette thin and place on a cookie sheet in one layer. Place under a hot broiler for just a minute or two until they start to brown. Flip to the other side and repeat.
When they come out of the oven, drizzle with olive oil and rub the top surface with a sliced garlic clove.
Using 3 or 4 large tomatoes, slice a tomato side ways (so that the top half of the tomato has the vine) and squeeze the juice and seeds over the kitchen sink. Repeat with the bottom half to remove seeds.
Dice the tomatoes, drizzle with olive oil, S&P to taste.
Fresh basil! Pull 10-12 fresh basil leaves, roll them up together and slice thin. Add to the tomato mixture and stir.
Scoop the tomato mixture on each toasted baguette slice.
A fresh tomato appetizer perfect for late summer. Ready to serve or transport to a party!
Sweet Stackers are reusable, stackable trays that insert into a container your already own. The classic Tupperware 9×9 inch container and 8×8 inch Sweet Stackers tray set is pictured. Two layers of bruschetta in one container without a soggy mess. Ready to transport to a party or picnic!
Good morning! Wouldn’t you like to wake up to this homemade breakfast?
I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids! This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it. Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school! (Plus the syrup made enough for another batch of French toast.)
Muffin Tin French Toast
adapted from the book Muffin Tin Chef by Matt Kadey
- 6 sliced whole-grain bread
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (or any choice of berry)
- 1/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
Cut the bread into 1 inch cubes. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together. Stir in the bread cubes and let sit for 5 minutes to absorb.
Preheat the oven for 350°. In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly. Stir in the cornstarch and simmer for 1 minute. The syrup should start to thicken.
Divide the bread cubes in a 12-count muffin tin. Bake for approximately 22 minutes, until they are golden on top and the egg has set.
Serve warm with the berry syrup on top.
Refrigerate the leftover syrup.
…and for the The Triscuit Summer Snackoff – Challenge 2! Triscuit – check! Peas – check! and at least one other ingredient – check!
This time I am even more determined that it would be great to meet Martha Stewart!
My inspiration for this recipe came to me as I was making a batch of homemade hummus. I actually get cravings for hummus! It wasn’t until I started working after college that I was enlightened about a little family owned mediterranean restaurant in my neighborhood. I remember having hummus for the first time and I will admit that I was not impressed. But I loved the rest of the food and after trying hummus a few more times, I became addicted. It is a great healthy snack – and yes, I do crave it! Always wondered if I am the only one?
I’ll be honest…this is totally my creation, I didn’t even check the web to see if there were recipes already like this! So here is a basic hummus recipe with the addition of green peas! The green peas sweetened and “freshened” the hummus. Traditional hummus does not have the most eye-appealing color, so the bright green from the green peas really made for a beautiful presentation!
Green & Chick Pea Hummus
1 large clove garlic
1 – 15 ounce can of chick peas
½ cup frozen green peas; thawed
¼ cup tahini (sesame paste)
¼ cup lemon juice
¼ cup extra virgin olive oil
In a food processor, add garlic clove to mince. Add remaining ingredients, one at a time while blending. If the mixture is too thick, gradually add up to 1/4 cup of water until you reach a preferred consistency.