Tag Archives: breakfast

Fresh Summer with Relay Foods: Brunch Recipe Roundup

Relay Foods Deliciously Local House Party Kits
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Would you like to pin this ridiculously delicious recipe for later reference? Click here. Be sure to also visit our recipe page so you can find the rest of our recipes- they’re indexed by ingredient!

I was lucky enough to be selected as a Relay Foods House Party host, which meant they provided a grocery credit to the Relay Foods site so I could order some delicious refreshments for my guests, and they also sent a party pack full of reusable shopping bags and eco-friendly bamboo kitchen utensils for my guests. I sincerely wish each and every one of you could have attended the face-to-face party! I know that would be impossible, but I am pleased to share the deliciousness with you here- and you can get $30 off a delivery order from Relay Foods here.

Raspberry Baked Brie

Raspberry Baked Brie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Fresh berries and rich, creamy brie are the stars of the show here. This recipe is so easy, and you can prep it the night before and just stick it in the oven before show time. Your guests will think you toiled for them!
Ingredients
  • 1 lb cream brie
  • ½ cup fresh raspberries (actually I heaped them in the ½ cup... sorry I should have weighed them for you.)
  • 2 Tablespoons local honey
  • 1 egg, beaten
  • 1.5 cans crescent roll dough (use the rest for chocolate filled crescents!)
Instructions
  1. Preheat oven to 350 F.
  2. Line your baking dish (I used a ⅕ quart round casserole. A pie dish is too shallow.) with the first can of crescent roll dough, pressing firmly on the seams to seal them. Some of your dough will be hanging over the sides.
  3. Cut your wedge of brie into cubes and put into the casserole on top of the dough.
  4. Add raspberries and drizzle evenly with honey.
  5. Cover the top with the remaining dough and add cutouts from some of the leftover dough, if desired.
  6. Brush with beaten egg.
  7. Bake at 350 for 30-40 minutes until the top is browned and dry. (The egg was still runny on mine the first time I checked.)
Notes
I have NOT tried this recipe with frozen berries or with other fruit, but I have a suspicion that it is equally wonderful with other types of berries. Frozen berries tend to be "wetter" than their fresh counterparts, so proceed with caution.

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Wine Poached Pears
Author: 
 
I used a Shiraz from Naked Wines in this recipe and served the rest alongside my fresh summer brunch. This recipe was easy, delicious, and would be a perfect summer dessert. Source: About.com
Ingredients
  • 5 bosc pears, peeled, cored and sliced
  • 1.5 cups Shiraz
  • ¾ cup sugar
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
Instructions
  1. Peel, slice, and core your pears.
  2. In a medium saucepan, bring all ingredients except pears to a boil.
  3. Reduce heat to low and add pears.
  4. Simmer pears for 20-30 minutes or until tender, stirring once halfway through cooking time.
Notes
I served this alongside a sweetened yogurt cheese. It would be lovely over cheesecake.

Chocolate Crescent RollsI also made:

  • Weekend Brunch Casserole (I used garlic butter crescent rolls, a nice breakfast sausage from Relay that I slipped out of the casing, and an artisan Asiago cheese.)
  • Chocolate Crescents (with that super delicious Maya bar chopped up as the filling)
  • Yogurt cheese (I stirred in 1/4 cup of raw, local honey and It Was Amazing.)

I would tell you what to do with the leftovers, but there were none…

Hey, if you enjoyed these recipes, join me over on my Party Food Pinterest board, where I pin recipes for entertaining:

Follow Meghan Gray’s board Party Food on Pinterest.

Make Your Own Yogurt Tubes

I have been frustrated by the bizarre and unhealthful ingredients in store bought yogurt tubes, but sadly addicted to their convenience for school lunches. So we are experimenting with tubes made of our own healthy and delicious yogurt that pack cold for school lunch or family expeditions.

We’ve been making our own yogurt for quite some time around here. (Warm “yogurt milk” straight out of the crock pot is a very popular breakfast.) But my favorite “medium sized” dude has been reluctant to give up his yogurt tubes. They are fun to eat, easy to transport, and you don’t need a spoon. So I decided to take a risk on these Silicone Ice Pop makers. (link follows post.) My only concern is that the very small lids may get lost. I haven’t been able to turn up any information on replacement lids, although it seems likely the manufacturer would be able to supply them. We’ll see how long these last and I’ll keep you posted.

In the mean time, they hold about a half a cup. (Don’t forget to leave head space for freezing.) The yogurt freezes very successfully. You need to thaw them a little before it’s time to eat them, because the wider diameter at the top than commercially available tubes means the top part is hard for little mouths to bite through, and when it is very, very cold my guy won’t eat it. But when I send them to lunch with him they sit for several hours before he eats them, anyway.

Want to make your own super fresh, real food yogurt to put inside? Here’s how stinkin’ easy it is!

Yogurt Milk
Author: 
Prep time: 
Cook time: 
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Serves: 16
 
This is really just a plain old regular yogurt- "Yogurt Milk" is what my kiddo calls it because it USED to be milk. If you want it Greek style, strain it through a coffee filter or a flour sack towel in a wire strainer overnight after you've made it. (We like it this way!)
Ingredients
  • ½ gallon whole milk
  • 1 6 oz container plain yogurt
  • ⅓ cup sugar
  • 1Tablespoon vanilla extract
Instructions
  1. Put the cold milk in the crockpot. Cover and heat on low for 2½ hours.
  2. Unplug the crock pot and let it sit for 2½ more hours.
  3. Whisk in the yogurt, sugar, and vanilla. Put the lid back on.
  4. Wrap crock pot in a bath towel and let it sit for at least 8 hours. (We do it overnight.)
Notes
You can do this with low fat or fat free milk, but the flavor won't be as rich or sweet as it is with whole milk. I prefer to use whole milk and less sugar, but your mileage may vary.

Want to learn more about making your own yogurt? Read this detailed post by Alicia’s Homemaking.

Join me on my Living the Good Life Pinterest board for more frugal, family friendly ideas:
Follow Meghan Gray’s board Living the Good Life on Pinterest.

Fruitcake Baked Oatmeal

At our house we have a tradition of Family Breakfast. This is because my kiddo has always gone to bed so early that any hope of us all sitting down to eat dinner together is nothing short of laughable. (No, seriously… 3:30 is just too early to eat dinner as a family.) So we love, love, LOVE thrifty, healthy, and above all EASY breakfast recipes! One of my favorites of those is Baked Oatmeal.  In fact, I like it so much that this year for Christmas Brunch, I made Fruitcake Baked Oatmeal.

Fruitcake Baked Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
Oatmeal fancy enough for brunch! THIS MUST SIT OVERNIGHT in the refrigerator so plan ahead.
Ingredients
  • ⅓ cup Butter, or margarine
  • 2 large Eggs
  • ½ cup Brown Sugar
  • ½ tablespoon Baking Powder
  • 1 tablespoon Vanilla Extract
  • ½ tablespoon Pumpkin Pie Spice
  • ¼ teaspoon Salt
  • 1⅛ cups Milk, that's one cup plus two tablespoons, for those who don't measure in decimals, like myself.
  • 3 cups Oatmeal, i always use old fashioned, but you can use any kind.
  • ½ cup Dried Pineapple
  • ½ cup Dried Cherries
  • ½ cup Dried Apricot, snipped into small pieces
  • ½ cup Chopped Pecans
Instructions
  1. In a 2 quart glass casserole, melt your butter and allow to cool to room temperature. This is so it won't "cook" your eggs.
  2. Add eggs and beat well with the melted butter.
  3. Add brown sugar, baking powder, vanilla, spice, and salt. Mix well until there are no lumps. I use a whisk, but you may prefer an electric mixer.
  4. Whisk in milk, then add oats.
  5. Fold in dried fruit. Top with chopped nuts and refrigerate overnight.
  6. Bake, uncovered, at 350 degrees for 35-45 minutes or until set in the middle.

And here‘s the basic baked oatmeal recipe. It’s “convenience food” that’s actually healthy for your family!

 

Baked Oatmeal

At our house we have a tradition of Family Breakfast. This is because my kiddo has always gone to bed so early that any hope of us all sitting down to eat dinner together is nothing short of laughable. (No, seriously… 3:30 is just too early to eat dinner as a family.) So we love, love, LOVE thrifty, healthy, and above all EASY breakfast recipes! One of my favorites of those is Baked Oatmeal.  In fact, I like it so much that this year for Christmas Brunch, I made Fruitcake Baked Oatmeal.

And here’s the basic baked oatmeal recipe. It’s “convenience food” that’s actually healthy for your family!

Baked Oatmeal
Author: 
Recipe type: breakfast
Cuisine: american
Cook time: 
Total time: 
Serves: 8
 
This easy make ahead breakfast is delicious right out of the oven. Once it cools, you can slice it and pick it up, which makes it good "to go." MUST SIT OVERNIGHT.
Ingredients
  • ⅓ cup Butter, or margarine
  • 2 large Eggs
  • ½ cup Brown Sugar
  • ½ tablespoon Baking Powder
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 10 ounces Milk
  • 3 cups Oatmeal, regular or quick- i prefer "old fashioned"
  • 1 dash Nutmeg
Instructions
  1. In a 2 quart glass casserole, melt butter and allow to cool to room temperature so it won't "cook" your eggs.
  2. Drop in eggs and beat well.
  3. Add sugar, baking powder, vanilla, cinnamon, and salt. Mix well until there are no lumps.
  4. Whisk in milk, then add oats.
  5. Stir well, top with a dash of nutmeg, cover, and refrigerate overnight.
  6. Bake, uncovered, at 350 degrees for 35-45 minutes, or until set in the middle.