I love to make a big batch of cinnamon rolls. It’s a treat that I don’t often take the time to prepare, but when I do, I have a “cheat” that I use. I make the dough in my bread machine and then I pull it out and finish it off in the traditional way. 
Since the recipe was not developed with my bread machine in mind, I watch the dough and if it starts getting close to hitting the lid of my machine, I prop the lid open with a wooden spoon.

Cinnamon Rolls
Ingredients for dough:
*1 cup milk
*3 tablespoons butter, melted
*3 1/2 tablespoons …read more

I’m watching Rachel Ray’s 30 Minute Meal as I’m working. Watching the Food Network is one of my favorite weekend morning treats. 
Rachel just shared her recipe for a  banana breakfast or dessert. She called it Crunchy Monkeys. It’s simply  a half banana with a stick stuck in it, spread with a peanut butter and honey mixture that is then sprinkled with granola.
It sounds good, but it got me thinking…. granola is a little hard for little ones and their baby teeth. Couldn’t you do the same thing with another type of cereal?  How about Rice Crispies or Honey Nut Cheerios? 
Another idea – …read more

I love to make something special on the weekend for breakfast. I don’t always have time, but when I do I like to make some sort of pancakes (usually banana) or waffles (usually with little mini chocolate chips).  Netxt time I’m going to make something new and just a bit fancier, like these waffles from L’Auberge Provencale, in White Post, Virginia……

Orange Blossom Waffles with Mangos and Nutmeg Cream
Ingredients:
Mango Preparation:
1 cup sugar
1/2 cup water
2 tablespoons Peach Schnapps Liqueur
1 tablespoon chopped mint or basil
2 mangos, peeled and sliced
Bring 1-cup sugar, water, Peach Schnapps and herb to boil. Remove from heat, let …read more

Are you looking for an elegant, yet easy breakfast recipe to serve your Memorial weekend guests? The Candlelight Inn, a ten-room bed and breakfast inn, located in Napa, California, shares their recipe for a breakfast strata with Blisstree readers. Add some fresh fruit and a side of sauteed diced potatoes and you have a breakfast your guests will remember for years.

Artichoke and Roasted Red Pepper Strata
Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely …read more

If you’re like me, you’re always looking for new and interesting things to serve for breakfast or brunch on the weekends. After all, you can only have cereal so many days in a row. Below is an excellent spring recipe that you can make ahead and just pop in the oven, courtesy of the people at Whole Foods Market. For an elegant lunch, serve it with a salad of spring greens.

Mushroom and Gruyere Quiche
Ingredients
1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
1/4 pound portobello mushroom caps, diced
1/4 pound shiitake mushrooms, stems removed and discarded, cut into …read more

My son’s home from school this week on spring break, so today I made breakfast for lunch. It was quick and easy. I used some ham that I bought on sale a few days ago, and the last of a dozen eggs that were about to expire.

If you want to make your own ham egg and cheese scramble, here are the ingredients and instructions for a scramble for one:
2 eggs
a dash of milk
1/4 cup cubed ham
1/4 cup sharp cheddar cheese (I used 2%)
Optional ingredients:
chopped onion
chopped green peppers
chopped mushrooms
Combine the two eggs and the milk and whisk together for about a …read more

I enjoy making a big breakfast or brunch on the weekend. Then we usually don’t have lunch, or we have a small snack for lunch. Holidays are another time I enjoy making breakfast for the whole family. I like to get up and get everything started while everyone else is still in bed. I think it’s my weekend therapy.
If you like to make a big family breakfast every now and then here’s a recipe for a spicy eggs benedict casserole from Tobasco®.  I think my husband will love this one. He always puts Tobasco on his eggs anyway (actually he …read more

I don’t know about your family by my own loves it when I make breakfast for dinner. I don’t cook breakfast during the week, only on the weekends. That’s probably why they love it when dinner is breakfast. What I love about this kind of meal for dinner is that I don’t have to be creative about it. I don’t have to thaw anything either. How hard can it be to slice potatoes in cubes for hash, fry up some bacon and then eggs? The only major decision is whether to make scrambled eggs or fried ones (whole yolk …read more

I will admit – during the week, I survive on coffee to get through the morning. But when it comes to a good Saturday breakfast, I love to think past cereal and spend some time enjoying that all important first meal. Sure, I would like to see myself make time for these meals during the week as well…but for now  I will settle on lazy Saturdays for my favorite breakfast meals. These options don’t require a formal recipe, are easy to put together, but are decadent enough to be a weekend treat.
Scrambled Eggs with Dill and Mushrooms
Cook the mushrooms and …read more

Homemade biscuits is just something I don’t have much experience in. I’m also not sure I’m entirely keen to dig in and start baking biscuits from scratch all the time in order to perfect my recipes/technique.
I grew up enjoying Pillsbury biscuits, so when I saw that the Barefoot Contessa had teamed up with Stonewall Kitchen and come out with her own line of baked goods that cover cookies, cupcakes, scones and biscuits (of course), I just had to give them a try.
Well, I’m happy to report that the biscuits were a success. The only semi-appropriate cookie cutters in …read more