Category Archives: Breakfast

Missy Maki’s Baked Oatmeal

I haven’t posted a recipe in a while, but I have just been a little busy.  A lot has happened in my career, all good, but it keeps me busy and my now almost 4 year old twins are busy with ballet, gymnastics, basketball and tap dancing.  Can you believe in the fall they will start preschool?  This mommy is NOT ready to have them leave the nest.  Where has (nearly) 4 years gone?  More on that later…..

I am now slowly and carefully curating recipes to make our lives work come this fall when school begins.  I ma pouring myself into finding ways to get the right food in their bodies, and have had some successes, and many fails.  This was a win, and I wanted to share it with you – this was a meal we all enjoyed and was an easy “grab and go.”  I imagine crazy mornings, and the idea that breakfast can be eaten in the car and be filled with nutrition to keep my monkeys focused and feeling good until lunchtime is comforting.  Lunchtime…..that is a whole different project that I plan on taking on this summer…….

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Missy Maki's Baked Oatmeal

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Yield: 8 servings

I love this recipe for a quick on the go breakfast. I am working on developing food for the twins before they start school and my focus is slow burning and good tasting foods. This will taste dry if you do not use butter or oil, and you may need to tweak it based on what you add and remove. I have made this and served it with a little cream cheese frosting for dessert as well!

Ingredients

  • 3 cups rolled oats
  • 1 cup brown sugar (I have used stevia, not as rich but still good)
  • 1/4 cup chia
  • 1/4 cup uncooked quinoa
  • 3 tablespoons ground flaxseeds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3 eggs
  • 1/2 cup melted butter
  • 3 teaspoons vanilla extract
  • 3/4 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F
  2. In a large bowl, mix together dry ingredients.
  3. Beat in milk, eggs, melted butter, and vanilla extract.
  4. Stir in dark chocolate if desired.
  5. Smooth into a 9x13 inch baking dish. (I use cooking spray)
  6. Bake in preheated oven for 40 minutes.
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Simple Kitchen Slow Cooked Applesauce

Applesauce!!!!!

If you have kids you begrudgingly purchase this for $5 a jar. …..Well – NO MORE.Applesauce 10.22I am beyond amazed how delicious my first batch of apple sauce is.  The best part?  I have kids and 2 more huge bags of apples.  This was so easy and it is so delicious and you can control the refined sugar!  Read on for the recipe – book mark it, it is an easy one!

Simple Kitchen Slow Cooked Applesauce

Ingredients

  • 4 pounds
  • 1/4 cup natural sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup water

Instructions

  1. Wash, peel, core and chop the apples and toss into the pot.
  2. Add water, sugar ( if apples are sweet, then use less sugar!) cinnamon and nutmeg.
  3. Place lid on cooker, cook for8 hours on low, part way through I used a potato masher to muck them up a bit.
  4. When done mash again with the masher, and serve! We ate all of ours in a week!
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Pumpkin Butterscotch Bread and Kitchen Fails

Ask any food writer or recipe developer (don’t confuse them….someone is bound to get insulted!) and they will tell you that big fails in the kitchen are simply a part of the game!  I have recently gotten a bread machine.  Yes, I know, I am about 18 years late on this major apparatus…but I never really thought of bread as something to be constantly making as opposed to here and there, when I felt like it, on a whim.  Well, as a care woman, wife and busy mom and now a card carrying “label reader” nothing is as  scary as seeing about 15 ingredients the you do not know on a label.  Then, if you happen to know how to bake, costing out an egg, flour, water and some grains…compared to a purchased loaf, which, if quality, is about $4 to $5 for a loaf.  We can plow through a loaf in 2 days over here.  There are 5 of us now, including the nanny and my kids, who somehow went from bottles to grilled cheese in a blink of an eye. Okay, well, I got a bread machine by making the simple statement on Facebook “Is there anyone who has a bread machine they want to sell?”  The first response was “You can HAVE mine.”  I picked it up in 3 days and was on my way to the world of easily made breads.  The first stop was pumpkin bread because in this last week, the leaves have changed, the sky started crying and autumn snuck up on us.  So, I assembled my ingredients, loaded the machine, went to bed, and woke up to this: photo 1 So…yeah, I didn’t do it quite right.  I posted it anyways, and thought, hey, it is okay, have a laugh.  I am trying, and it is okay to fail!  What happened was the opposite..I got ADVICE.  I read the few pieces of simple Bread Machine 101 advice.  I took the advice to heart.  I went back to the drawing board after the twins went to bed.  I PUT THE WET INGREDIENTS IN FIRST.  I LAYERED the ingredients.  I also added some butterscotch chips, you know, because I like them and I think that pumpkin and butterscotch are GLORIOUS together.  Well, I woke up this morning, took my shower, poured my cup of coffee, then peered into the machine…. photo 2 copyVoila!  I am a bread machine master!  I then tasted it – DELICIOUS!  So well blended and it had almost a creamy texture.  Coach woke up with our son, and as I write this in the den they are rolling around behind me, eating the bread and reading a book.  So, I NOW have a recipe to share, tweaks and all!  This recipe is tweaked from Betty Crocker’s Recipe here:

Pumpkin Butterscotch Bread BREAD MACHINE Recipe

Ingredients

  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup oil ( I used canola)
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 and 1/2 cup bread flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1/2 cup butterscotch chips
  • 1/4 teaspoon salt

Instructions

  1. Grease your insert.
  2. Layer ingredients, wet first, dry to follow in the insert.
  3. place insert into the machine and set for the "bread mix" or "quick bread"
  4. Press start.
  5. Wait.
  6. Enjoy!!
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Oregon Strawberry and Lemon Oatmeal Muffins

I sing your praises Oregon Strawberries!  So sweet, and bright red all the way through.  We are blessed beyond belief to enjoy these treats, even if it is just for a short window of time!

muffin

 

I had a lovely day with my children.  I took them to the zoo and had the time of our lives laughing at the penguins and oohing and awing over the fishies.  13 month old children are simply the best.  The best!  After the zoo I plopped them into their seats and the quickly fell asleep – it was afternoon naptime and they were EXHAUSTED!

What to do?  The drive home is only 25 minutes and the kids will need at least 90 minutes of rest.  Answer:  Farm Hunting.  This is where you cruise the rural outskirts of the city and find fresh fruit and veggies being vended right on the property.  I prefer this to Farmers Markets even as I really get to see where the treats were grown!  We found an AMAZING strawberry farm about 10 minutes from home.  I bought a flat and went cruising through the countryside eating them, one after the other until the kids stirred.  At this point, I went home.  Uh-Oh, I still have a TON of berries!  what to do?  Well, lets start with muffins because our friends just had a baby and they will need breakfast foods.  Here is what I came up with!

Oregon Strawberry and Lemon Oatmeal Muffins

Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 lemon, zested and juiced
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 cup chopped fresh strawberries
  • BONUS GLAZE:
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 tbsp milk

Instructions

  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, oatmeal, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
  3. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
  4. OPTIONAL GLAZE:
  5. When cool, whip the glaze ingredients together with a whisk and drizzle over top!
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Rosemary Bacon Breakfast Casserole

You may or may not know this, but every Sunday morning, I get up at 5:45am with my twins.   They eat, play and I have coffee and make my husband a breakfast casserole.  Every week.  They are always different, but is his treat because at 9:00am I leave to go to my studio and go on the air for 2 hours as well as record the PODCASTs of the show.  So, he has a delicious treat AND get to sleep in!  It eases the guilt…you feel me?  Here you go….

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And here is the recipe…..

Rosemary Bacon Breakfast Casserole

Ingredients

  • 8 large eggs
  • 1/4 cup cream
  • 3 cups cooked and cubed potatoes
  • 4 crispy fried bacon slices, crumbled
  • 1/2 cup onion diced
  • 2 cups favorite cheese (I like sharp white Cabot cheddar in this dish)
  • salt and pepper
  • cooking spray

Instructions

  1. Preheat oven to 350.
  2. Spray a casserole dish with cooking spray
  3. Lay the potatoes down on the bottom of the dish.
  4. Sprinkle the onion on the potatoes.
  5. Sprinkle the bacon over the potatoes.
  6. Spread cheese over potatoes, bacon and onion
  7. lightly dust with salt and pepper, then sprinkle the rosemary over that.
  8. Whisk the eggs and cream and pour over the ingredients.
  9. Cook on middle oven rack for 35 minutes - the first 15 with foil over the top so it does not overcook.
  10. Tip: Place fresh rosemary on the place and serve with whole grain toast
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Simple Kitchen Berry Coffee Cake

Berries!  They come into season and as quickly as they arrive – they are gone!  This is why you must freeze them – so that you can enjoy the fresh flavor of berries in the depths of winter.  After the holiday joviality has been tucked away and the skies are gray….you need something to look forward to.  Summer.  Sun.  FRESH BERRIES!

For starters – you should have picked your berries, washed them, then placed them on a cookie sheet to individually freeze them…then placed them into freezer bags.  This extra step is so you can scoop them easily out for smoothies and muffins and cakes!  Trust me – you will not regret it!

I was so pleased when I was unloading my freezer ( we bought a new fridge!) and came across my berries that were a gift after the babies arrived.  I had taken the extra steps and froze them because I was so busy with the twins I was unable to bake with them at that time!

Simple Kitchen Berry Coffee Cake

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1 beaten egg
  • 1/2 cup buttermilk
  • 1 cup of blackberries (or any berry)
  • TOPPING:
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons melted butter

Instructions

  1. Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Fold in berries. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350° for 30 minutes.
  2. Combine topping ingredients; sprinkle over coffee cake batter just before baking.
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