Tag Archives: breakfast

A Little Airport Food

I really try not to eat in airports. I find them pricey and usually not that good. Add to that my wheat free diet and I have issues. But I had a fair amount of time in the Nashville airport and I spotted the Real Nashville. Little did I know that it would be the last time I would get a chance to eat until 12 hours later;). It was ok, not as good as I hoped but better than I expected;).

Gluten Free Donuts!!!

Light and fluffy!

Ok, donuts are a huge holiday tradition with us! We do donuts for Hanukkah and Christmas morning every year since NerdDad and I got married. I was afraid that going gluten free was going to be the death of such a beloved tradition. So I went in search of a gluten free recipe. The first one I tried was not good at all. These on the other hand were a big hit!!! I based it off of recipe I found over at Food.com but then made a few changes.


2 eggs , beaten
2 cups buttermilk
1/4 cup butter, melted
1 cup sugar
1 teaspoon vanilla
5 cups home made gluten-free rice flour mix
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
Powdered sugar for tossing (I think I used 1/2 cup)


Mix all the wet ingredients together and in a separate bowl mix the dry ingredients. Then fold them together (don’t use a mixer. Then let it sit for at least 15 minutes. I mixed them before dinner for Hanukkah and let them sit the whole time. Then heat up a pot of canola oil to medium heat.

I do a small test and when it immediately sizzles the oil should be ready. Then I use a small scoop (I think it is about a tablespoon of dough) and put a few scoops in the oil. Don’t over crowd the pot! It is about 3 minutes for each ball to cook. You may have to flip them to get them cooked evenly. I take the finished balls and place them on paper towels to drain while I put the next bunch in. Then put the drained donuts into your bowl of powdered sugar and roll (ok, really I do more of a bounce;).

And that is it! Fab donuts!!!!

Seneca Farms Oatmeal & Fruit Review & Giveaway

Not my breakfast table but isn't it fabulous?

I recently got the opportunity to try Seneca Farms Oatmeal and Fruit. I admit it, I am one of the 58% of American moms who skip breakfast. And lets be honest, I am so busy in the morning that, while my kids never skip breakfast, I wish it was better for them and more filling. So I was very excited to check out this new (at least to me) product.

This was a big hit with my kids! The best way to describe the taste of the apple variety is to take chunky apple sauce and mix it with oatmeal. But is only takes a few seconds to get it ready.  I have a child who doesn’t even like regular oatmeal and yet ate her whole bowl! The kids all liked the fruit and how sweet it was.

So how would you like to win some of this yummy Oatmeal & Fruit? Seneca Farms is going to give one lucky reader a 2 pack of each flavor! Just leave me a comment telling me about your favorite breakfast item?

You can also earn some extra entries (make sure to leave a comment for each thing)

This giveaway will close August 24, 2011.

(I was provided a sample to evaluate and giveaway by Seneca Farms. This opportunity was provided to me by MomSparkMedia.)

Zucchini Egg Casserole

Did you know that June is National Dairy Month? Well, here is a little something to celebrate it!

The weather in Fresno has had the weirdest break in the weather! All of a sudden is has gotten cool. While the forecast has made it clear that this break is extremely limited (we will be going to over 100 this weekend) there is no reason to not take advantage of the break! So I made a little lunch picnic for the Nerdlings! And one of their favorite things is any kind of egg casserole. So I put together a super simple recipe that got to use our first zucchini out of our garden!!!

This was a big learning experience for us because I let the 10 year old do everything except slice the turkey bacon! By the way, the magic of turkey bacon is that it comes cooked and since it won’t crisp up you don’t need to cook it before adding it to the casserole!

All my ingredients (yes, all)!

8 eggs
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup grated zucchini, (wrung out after 1 minute of microwaving or after being frozen or if warm off the vine)
1/2 cup thin sliced turkey bacon
2 cups cottage cheese
2 cups shredded cheese

Action Shot: The NerdBug Shredding Away

Whisk the eggs, flour, salt, pepper, and baking soda. Then mix in everything else. Dump it into a 9×13 baking pan. Then bake at 400 degrees for 30 minutes. Cut into squares and serve with fruit and crackers for a great lunch or brunch! Great served hot or room temperature. Serves 6.

(This project has been compensated as part of the June Dairy program for Safeway for the #SafewayDairy series. While they provided the subject all opinions, recipes and ideas were mine!)

Breakfast Rice

My kids love breakfast rice! Then I found out that many people have never heard of a sweet rice or a breakfast rice so I decided to share mine! It uses one of my secret weapons, my rice maker! So I just dump everything in and turn it on! You can adjust the types and amounts. This is just a base.


3 cups of jasmine rice (any rice will work)
2 teaspoons of cinnamon
3/4 cup brown sugar
1 cup raisins
1/4 cup silvered almonds


Just put the rice in the cooker and fill with water up to the line. Then add everything else and give it a little bit of a stir. Then turn on the cooker and leave it alone! It is that simple.

Peaches and Cream French Toast

This is a great recipe that our Mentor Mom Doris made for our MOPS breakfast and it was yummy!

1 cup packed Brown Sugar
1/2 cup butter, cubed
2 tbsp corn syrup
1 can (29oz) sliced peaches, drained
1 loaf (1lb) day old French bread, cubed
1 pkg (8oz) cream cheese cubed
12 eggs
1 1/2 cups half and half cream
1 tsp vanilla extract
In a small sauce pan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved: pour into a greased 13in x 9in baking dish. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream, and vanilla in a blender: cover and process until smooth. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near center comes out clean.
Serves 12

Ancient Gingerbread

This is one of my first recipes. I started making it when I was probably a freshman in high school and it was always one of my mom’s favorite things I would make. It was out of the first Jewish cookbook I ever got. Fresh it is great with Cool Whip or butter (for breakfast). If any of it lasted my mom would cut it into cubes and pour milk on it like cereal.

1/2 cup of shortening or butter
1/2 cup sugar
1 egg
1 cup molasses (or equivalent ingredient combo)
1 cup hot water
1 1/2 teaspoon baking soda
1 teaspoon of cinnamon and ground ginger each
1/2 teaspoon salt
2 1/2 cups sifted flour
Cream the sugar and shortening together. Blend in the beaten egg. Mix the molasses and hot water separetly then mix with the sugar, shortening and egg. Then sift the dry ingredients. Combine with wet ingredients in stages, mixing after each stage. Line a 9 inch square pan, or a loaf pan, with wax paper (or parchement) and turn the batter into the pan. Bake 45 minutes at 350 degrees. Then cut it into squares and serve!

Spinach and Sausage Egg Casserole

I needed to make an egg dish for my first MOPS of the year and I forgot to shop for the ingredients for my standards. So it was time to look around and cobble together a recipe. Well, it ended up getting rave reviews and I loved it too. I will definitely be making this again.


1 pound cooked and crumbled sausage
1 thawed and drained package of chopped spinach (10 oz)
2 cans of cream of mushroom soup
9 eggs
3/4 cup milk
1/2 tsp pepper
1 1/2 cups Cheddar cheese

This is a 2 bowl process but it is super easy. In one bowl mix sausage, spinach and soup. In the other bowl beat the eggs and mix in milk and pepper. Then combine together and dump it into a 9 by 13 pan. Top evenly with shredded cheese.

Bake at 375 degrees for 40-45 minutes or until a knife inserted comes out clean.