Breakfast Ideas for Kids

Now that my little guy has started preschool, we have a lot more going on in the mornings than before! It wouldn’t seem like it, but just knowing there is somewhere we have to be makes the whole morning seem a little more pressed for time. As we’ve been in a new routine, I’ve noticed myself getting bored of the same old things that I make my boys for breakfast. Plus, because most of the time, I end up eating whatever I am making for them, so then I get bored of a frozen waffle every day. Most of the time, I make my boys any combination of these:

frozen waffles
cheesy scrambled eggs
breakfast sausage
toast
fruit
those things that look like a corndog, but it’s a piece of sausage with a pancake around it (I don’t know why, but my 3 year old loves them.)

And thats it. Boring!

I need to try some new stuff! I found a great article on parenting.com about 15 on-the-go breakfasts for kids. Now, we don’t need them to be on-the-go, and I would never give a young child an open topped yogurt with nuts and honey to eat in anything that is moving, but the new ideas for breakfast are great! I wouldn’t even use them just for kids. They all look delicious.

How simple it can be! Homemade granola bars! Egg burritos (my kids LOVE burritos!), a bagel with cream cheese (duh, talk about easy!), so many good options! And along with every new idea, each one includes the whole recipe too! Score!

Check out these inspiring new recipes here!

It’s time to revamp breakfast!

Muffles for Breakfast!

Have you ever had a muffle? Let me tell you, it’s quite possibly the easiest and most delicious breakfast you can make that looks like it took you a lot of time and effort.

Now, I’ll begin by saying that I’m completely OK with using quick and easy, prepackaged things. Ya, I make homemade things from scratch too, but there’s not always time or the desire to. These Betty Crocker muffin mixes are great because they require only water and some stirring. They come in different varieties such as blueberry, chocolate chip, and triple berry, which is what I used. Oh, and they’re inexpensive. We used 2 pouches and got 3 large waffles, so you almost need a pack per person.

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Grab a few bags of these babies, mix em up, and pour them into your waffle maker.  MUFFLES! They’re SO good and SO easy and I like them even better than making them into actual muffins. We ate them so quickly that I didn’t even stop to take a photo of how pretty they turned out!

Top with fresh berries, maybe some powdered sugar or whipped cream, and you’ve got an amazing breakfast that only took a few minutes! Plus, my toddler loves to help make waffles muffles in the Belgian waffle maker, so it’s fun and keeps him involved too! Ours is the kind that you get to flip over, so it’s pretty much the best thing in the world if you’re three years old. If you don’t have one, it’s not a bad thing to get. You can pick one up right at Walmart.

Enjoy your muffles!

*The opinions in this post are entirely my own and are not influenced or endorsed in any way by Betty Crocker or any products or stores mentioned. 

The Best Bloody Mary Ever

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If you love Bloody Marys, this is one worth trying. If you don’t love Bloody Marys, this one’s worth trying! It’s WAY better than any store bought mix you can buy and it’s NOT just for alcohol drinkers! Even though I do drink, I actually prefer my Bloody Marys without alcohol. The flavors of everything in this are just so good! Lemony, peppery, zesty from the olive juice, a little spicy from the hot sauce and horseradish…mmmm.

Here’s what you need to make the BEST Bloody Mary ever:

16 oz tomato juice
4 oz vodka – optional
2 tbsp. horseradish- the real stuff in the little jar, not the creamy!
2 tbsp. olive juice -the juice right from the jar of green olives
1 tbsp. Worcestershire sauce
1 tsp. Old Bay seasoning -this is what MAKES it!
1 tsp. Hot sauce – we use Cholula
Some pepper
The juice of one lemon

Mix it all together in a pitcher. Throw some green olives, celery, beef jerky, or whatever you want, in your glass and pour it over ice! Well, you don’t have to use ice, but that’s how I like it.

Unless you’re completely repulsed by tomato juice (to which I say, “pffft!”) then you have to try this ASAP! Like today. A Thursday is a perfectly good time for a Bloody Mary.

And just in case you were wondering, I completely count this beverage as “healthy eating.” 🙂

 

Sticky Biscuits

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So in the middle of all the noodle recipes I’m trying out, I decided to give a sweet one a try. You may have seen this recipe floating around on Facebook or Pinterest. I found it on Pinterest from a great little blog called The Jones Way. You can read about their recipe here, but I’ll tell you the real deal on how it tasted and how I made it.

Before I begin, you should know that this recipe was PURE HEAVEN. Since it’s similar to monkey bread (but a thousand times better), we started out calling it monkey biscuits. I think the name “sticky biscuits” fits best. It pretty much tasted like candy. Seriously…candy that you get to make and eat for breakfast! It doesn’t get much better than that. Maybe we should call them candy biscuits…ok, the name is still up for debate.

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Here’s what you need:

2 tubes of grands buttermilk biscuits (these are the big ones) – You’ll only use 1 and a half tubes, just wing it on how much fits best in your pan.

4 or 5 tablespoons of butter (melted) – I love butter so I used about 5

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

1/2 cup maple syrup

Melt the butter and whisk the maple syrup into it. Spray a bundt pan with nonstick spray and pour  about half of the butter/syrup mixture in the bottom. (I used a spoon so I didn’t pour too much).

Mix together the brown sugar and cinnamon. Sprinkle about half of that on top of the butter/syrup in the pan.

Lay your biscuits around the pan standing up so they lay on each other just a little. It should look a little bit like a wreath as you can see in my photos.

Pour the remaining butter/syrup mixture over the biscuits and then top with the rest of the brown sugar/cinnamon.

Bake in a 375 degree oven for about 25 minutes. Maybe 30 minutes depending on your oven. You want it golden brown.

When it comes out, let it sit for a minute and then flip it onto a plate. It will be glazed with the most delicious caramel-y, sweet, sticky coating. I was expecting for it to taste really maple flavored, but it didn’t at all.

Like I said, it was like a caramel or toffee type of flavor. Amazing.

The original recipe says you can include 1/3 cup chopped almonds or pecans to the brown sugar/cinnamon, but we’re not all about nuts in our baked goods. If you are, go for it.

Also, this is SO sticky and gooey when it comes out, but it hardened fairly quickly.  You’d definitely want to call everyone to the table before you flip it onto a plate so it can be eaten right away. After about 15 minutes of sitting out, the glaze was hard (like a candy apple) and I don’t think it would have been the same to eat it then.

These sticky biscuits were so much better than any tube of cinnamon rolls I’ve ever had. Josh is a crazy lover of cinnamon rolls and he even said these were amazing.

Now that you’re probably planning on making them, because let’s be honest, how could you not!? I want you to know that they are extremely sweet. After loving them so much, I decided that they really can’t be something to just make every weekend. Not for us, anyway. I’m thinking maybe Christmas morning and just a handful of other times throughout the year.

Don’t deprive yourself and your family of these, they’re THAT good.

Let me know how you like them!

Spinach & Artichoke Baked Pasta

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It’s no secret that I love noodles. Which means it should be no surprise that the three new recipes I plan to try in the next couple of weeks are all made with noodles. Seriously. I’m not even sorry. They’re just my favorite!

The most recent new {noodle} recipe I tried was from Budget Savvy Diva. Spinach and Artichoke Baked Pasta. Picture this: Cream cheese, sour cream, sautéed onions, parmesan, lemon juice and zest, gooey mozzarella. C’mon, how could all of those ingredients not be good together? Well, it was really good and I definitely plan on making it again. Plus, it was pretty simple.

You can check out her whole recipe here.

Here’s what I changed: I used a whole pound of noodles, I used rotini noodles (we call them curly q’s)  and I also used marinated artichoke hearts from a jar instead of plain from a can. Also, I had a bigger bag of frozen spinach than the recipe called for so mine was extra spinachy and it was delicious. I may or may not have completely forgotten to save some of the pasta water when I drained the noodles so I just added some regular water to help make it smoother.  I’m sure you could make any changes to make it work for you and it would still be just as good.

Josh and I both had a large serving and there was still half left. We ate it later in the week, but you could probably freeze it and have an instant freezer meal ready to go for another day!

This one’s definitely worth trying! Let me know if you do and if you make any other yummy changes! Enjoy!

Iced Coffee…Mmm

Iced coffee is definitely a staple of making it through a stressful day.  Starbucks, Dunkin Donuts, Dutch Bros., all of these can satisfy a craving, but sometimes you just want iced coffee while you’re still in your pajamas. Not to mention, so many people are trying to stick to a budget.  It’s always nice to save money when you can!

Making a regular cup of coffee and pouring it over ice leaves you with watered down coffee that is less than bold and flavorful. This simple recipe is the exact opposite!

A while ago I found this super easy recipe from the Pioneer Woman. I love her. She’s so classy!  Her recipe can be found here, but I’ll give you the rundown.

You’ll need:

one bag (12oz.) of your favorite ground coffee– bags of ground coffee don’t come in pounds anymore, they all come in 12oz., so that changes her recipe.

since you’re using only 12oz. of ground coffee, you’ll need 1 and a half gallons of water

a large container to hold it all

Cheesecloth or a large coffee filter

Here’s what you do:

1. Put the coffee grounds into the container.

2. Pour the water on top of the grounds and give it a stir to make sure all grounds are completely wet.

3. Cover it and put it on the kitchen counter and let it sit there for about a day.

4. After about 24 hours, pour the coffee over the cheesecloth or coffee filter to strain out all the grounds.

5. Keep it in an airtight container in the refrigerator and enjoy fresh iced coffee whenever you’d like! She also says that it’ll last up to three weeks, but it probably won’t stick around that long!

Here’s my tips:

I buy gallons of water and then use the empty gallon jugs to store the coffee in the fridge so it fits well and is easy to pour.

Straining it can be little tricky because you’re trying to hold the cheesecloth and pour the coffee. Having a buddy for this step helps.

I’ve made this for brunches, parties, and just to keep on hand.  Get some flavored creamers, maybe some coffee friendly spirits, and let people make their own treat. A coffee bar is always something guests find interesting!

This recipe is always something people ask me about and now you know all the secrets! Enjoy, and let me know what you think if you give it a try!