Tuesday, October 16, 2012

Breakfast Recipes for: October 14-19, 2012

BLT Quesadilla Wrap
Makes- 1 wrap
1 homemade tortilla (see recipe, below) OR 1 flour tortilla
1 tsp. butter
¼ cup shredded cheese
3 slices cooked bacon
2-3 tomato slices
A little spinach, lettuce, or any other leafy green you have available
Ranch/mayo/honey mustard dressing (your choice)

  1. Heat large skillet with medium heat. Melt butter on skillet. Lay tortilla in the skillet and add bacon and cheese. Fold in half with a spatula, and cook 2-3 minutes on each side until both sides have brown spots and tortilla is somewhat crispy.
  2. Transfer quesadilla to a plate, open carefully. Lay leafy green and tomato down the middle. Drizzle dressing of choice. Roll or fold tortilla.
  3. Enjoy!
Homemade Tortillas
You can use these immediately, or make them and fridge/freeze them for a later time.
Makes 6-10 tortillas
1 tsp. salt
1/2 cup warm water
2 cups flour
1/4 cup shortening or lard
  1. In a mixing bowl, combine salt and flour.
  2. Add shortening or lard to flour mixture. Working mixture with your hands, smoosh the shortening or lard into the flour. It may stick to your hands at first. Just keep smooshing until it comes to fine, even crumbles in the bowl.
  3. Add water mixture slowly, still mixing with your hands until mixture is chunky. If using whole wheat flour, you may need to add a few additional teaspoons of water to make it wet and chunky.
  4. Turn onto a floured surface, and knead gently about 5-10 times, or until it forms together into one big ball.
  5. Divide big ball into 6-10 balls (depending on what size pan you're using, or how big you want them).
  6. Sprinkle a clean, dry surface with some flour. Roll each ball  to desired size with a rolling pin.
  7. Cook in a (pre-warmed) skillet on medium-high heat for about 30-45 seconds per side until browned (or a few brown spots appear).
    *NOTE* it might sizzle a little when it hits the pan. If it starts smoking, reduce the heat.

Raspberry Cheesecake Oatmeal
Makes- 1 serving
½ cup old fashioned oats
½ cup unsweetened milk OR
½ cup vanilla flavored milk
1 mashed medium banana
Splash of vanilla
2 Tbs. softened cream cheese
1 tsp. powdered sugar or more (suit to taste)
1 Tbs. raspberry preserves
  1. Preheat oven to 375 degrees. Combine oats, milk, vanilla, and banana. Pour into a lightly greased baking dish.
  2. Combine cream cheese and powdered sugar. Put in a plastic Ziploc bag, snip off one end and squeeze two horizontal lines (space apart!) on top of oatmeal.
  3. Put raspberry preserves in another Ziploc bag. Snip off one end and squeeze two horizontal lines in between cream cheese lines.
  4. If desired, drag a knife over the cream cheese and raspberry lines to create a zigzag swirl
  5. Bake 20 minutes. Enjoy!

Pumpkin Spice Donuts/Muffins
Paleo-friendly! Thanks Heather from A Sweet Simple Life :D
1 cup almond butter
4 eggs
¼ cup raw or regular honey
2 tsp. vanilla
½ tsp. Sea or regular salt
½ tsp. baking powder
2 tsp. cinnamon
2 tsp. pumpkin pie spice
Honey to drizzle
  1. Preheat oven to 325 degrees.
  2. In a medium bowl, put almond butter. Beat with a hand mixer until creamy. Add eggs, honey, and vanilla. Continue to beat until thoroughly blended.
  3. Add salt, baking powder, cinnamon, pumpkin pie spice. Mix well.
  4. Place donuts in a well greased donut/muffin pan or an 8x8 baking dish. Bake 12-15 minutes, or until a toothpick inserted into the middle comes out clean.
  5. Let cool 10 minutes, remove from pan. Drizzle with honey just before eating.


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