Category Archives: Breakfast

Breakfast, Hash Brown Potatoes, Potatoes

Waffle Iron Hashbrowns

May 26, 2014 Sharon Leave a comment

Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.

Here’s how I did it:

Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)

Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.

Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns

Sharon Springfield

Waffle Iron Hashbrowns

Breads, Breakfast

Elvis Muffins – Peanut Butter Banana Nut Muffins

May 9, 2014 Sharon Leave a comment

This classic combination, made famous by Elvis – Peanut Butter & Bananas, come together in these delicious, moist muffins. These muffins are so good, you won’t want to stop eating them! Personally, I may never make regular Banana Nut Muffins again.

These muffins were my first time using my new Silicone Cupcake Liners. Love, love, love them! The muffins practically fell out of them and to clean them, I just turned them inside out and brushed them with a little soapy water. Super easy to clean. No kidding, you need to get a set of these. You’re welcome. 🙂

Recipe for Elvis Muffins – Peanut Butter Banana Nut Muffins

Preheat oven to 375º F. Prepare muffin pans by greasing them with cooking oil or non stick spray or line them with cupcake liners. (Silicone ones work the best! – See above.)

In one bowl, whisk together:

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped pecans

In another bowl, whisk together:

1 egg
3 mashed bananas
3/4 cup light brown sugar
4 heaping tablespoons of peanut butter
1/4 cup cooking oil
1 teaspoon vanilla

Add flour mixture to wet ingredients. Stir just until combined. Don’t over mix. Batter should be smooth.

Spoon into muffin cups. Fill 3/4 full.

Bake about 15-18 minutes. Toothpick inserted in center of muffin will come out clean. Cool a few minutes before removing from pan.

*When I made these, there was some batter left over so I greased a small loaf pan and made a little mini loaf of peanut butter banana bread.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784157161/

Sharon Springfield

Elvis Muffins – Peanut Butter Banana Nut Muffins

Breads, Breakfast

Strawberry Chocolate Chip Muffins

April 29, 2014 Sharon Leave a comment

Skinny Strawberry Chocolate Chip Muffins

Ingredients:

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350º F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Allow muffins to cool and enjoy!

Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

Sharon Springfield

Strawberry Chocolate Chip Muffins

Breakfast, Fish, Main Dish, Quiche

Seafood Quiche

April 14, 2014 Sharon Leave a comment

Seafood Quiche

This Seafood Quiche recipe is very easy and can be made ahead and refrigerated until ready to bake. Make it the night before a holiday and pop it into the oven in the morning while you get ready for the day.

You can use a pre-made pie crust if you don’t want to fuss with homemade.

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

Pin It! http://www.pinterest.com/pin/280278776784027000/

Seafood Quiche

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Seafood Quiche

Breakfast

Churro Muffins

Image February 2, 2014 Sharon Leave a comment

Churro Muffins

If you love cinnamon and sugar and the crunch of Churros, you’re going to love this recipe for Churro Muffins! These tasty muffins are loaded with cinnamon chips inside and have a crunchy sweet topping made from a surprise ingredient. Share this Churro Muffins recipe with all your family and friends who love the great combination of brown sugar and cinnamon.

Churro Muffin Topping Ingredients:

3 tablespoons softened butter
1/2 cup brown sugar
1 cup rice krispies cereal

In a small bowl, stir together the above ingredients until the rice cereal is coated. Looks like this:

Churro Muffin Batter:

1 3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 beaten egg
3/4 cup milk
1/4 cup canola oil (or other cooking oil)
1/2 cup cinnamon chips

Preheat oven to 400° F.

Prepare muffin tins by greasing with nonstick spray.

In a mixing bowl, combine the dry ingredients. Stir in the egg, milk and oil, mixing only until the dry ingredients are moistened. Fold in the cinnamon chips. Spoon into muffin tins, filling 2/3 full. Sprinkle the topping over each muffin. Bake for 15 minutes.

(This is how they look before they go into the oven.)

They smell amazing! If you love cinnamon, this is a recipe you will love!

These cinnamon-sugar Churro Muffins are great with breakfast and coffee.

Pin This Recipe! Churro Muffins

http://www.pinterest.com/pin/280278776783588427/

Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Breakfast

Waffle Iron Hashbrowns

Waffle Iron Hashbrowns

Elvis Muffins – Peanut Butter Banana Nut Muffins

Elvis Muffins – Peanut Butter Banana Nut Muffins

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins

Seafood Quiche

Seafood Quiche

Seafood Quiche

Churro Muffins

Churro Muffins

Churro Muffin Topping Ingredients:

Churro Muffin Batter:

Sharing my love of cooking and favorite recipes with you!