Category Archives: Breakfast/Brunch

Onion-Roasted Potatoes

This is a super-easy recipe I found a while back on the box of a Lipton® Onion Soup package. It’s so good! And I also like these Onion-Roasted Potatoes because you don’t have to peel the potatoes—just leave those skins on and cut them into chunks! This is a very versatile side dish—you can serve these potatoes at breakfast, lunch, or dinner.

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Pumpkin Spice Granola

Homemade granola is the best, and it’s fun to make seasonal variations of it—like this Pumpkin Spice Granola! This autumn-themed granola is made with oats, hulled pumpkin seeds (pepitas), chopped pecans, and dried cranberries. And it’s spiced up with cinnamon, nutmeg, and pumpkin pie spice. You can also add in other things like coconut flakes or sunflower seeds if you like. The hulled pumpkin seeds I used were already roasted and lightly salted, which worked really well in this granola. If you use raw hulled pumpkin seeds, you may want to add an extra 1/4 teaspoon salt to the recipe.

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Banana Oat Muffins with Maple Syrup

I always seem to have ripe bananas in the kitchen and these muffins are a wonderful way to use them! These aren’t super-sweet muffins, but they’re sweetened with some brown sugar in the batter and a drizzle of maple syrup on top after baking, which makes them a great muffin for fall! The batter has some healthy ingredients mixed in, like Greek yogurt to make them moist, canola oil or light olive oil, and quick-cooking oats. Cinnamon and nutmeg give these muffins a light spice flavor and the maple syrup drizzle adds the perfect amount of sweetness on top! And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in it as you’re eating it, which is a yummy thing to do!

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Apple Baked Oatmeal

When fall comes around, baked oatmeal makes a great breakfast! It’s actually good any time of the year, but I tend to make it more often in the cooler fall and winter months. This Apple Baked Oatmeal is especially perfect for autumn! It’s sweetened with brown sugar, applesauce, and diced apples. You don’t even have to peel the apples if you like leaving the skins on (I like using organic apples in this and since they’re pesticide-free, I leave the skins on).

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Rosemary-Garlic Cream Cheese Spread

Years ago, I bought a little rosemary plant during the holiday season. It was pruned to look like a miniature Christmas tree. Not only was it a cute little plant, it was so nice to have the scent of fresh rosemary in the house! When spring came, I planted it in a sunny spot by the front porch. It grew from a small little plant into a huge, huge bush. It even started getting pretty deep purple blossoms on it—I didn’t know rosemary blooms, so that was a nice bonus!

I learned that rosemary helps keeps bugs away, so it was great to have it right next to the front porch. The bush stayed green all year long; it would stop growing in the winter months and then it would flourish with new growth in the spring. The nicest thing about having the bush was that I could pick fresh rosemary for cooking and baking anytime I needed it, year-round.

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