Ideas For On The Fly Breakfast Recipes

By Mike Selvon

Breakfast is the most important meal of the day. It is what fuels your body. It provides you the nutrition, calories and required carbohydrates that help your brain and body perform at their peak.

Most people are on the go from the moment they wake up until they stop for a mandatory and much needed lunch. Do not let time play a factor in whether or not you eat a healthy breakfast. There are breakfast recipes that are fast, can be made ahead of time and are easy to take with you.

Great pancake recipes are an absolute must in the kitchen. They are super easy to prepare and you can take them with you if you are in a hurry. You do not even have to make them that morning. If you have some free time over the weekend, you can make a big batch of pancakes and freeze them.

Simply reheat them in the microwave or the toaster and presto; you have a quick, hot breakfast ready to eat in minutes. Another great idea is to find scone recipes and prepare them. They also freeze well and can be reheated when needed.

Just because you do not have time to fix a huge breakfast does not mean that you have to go without food. Breakfast is more than just biscuit recipes. It can include scone recipes, roll recipes and sweet bread recipes. Whatever you feel like eating. The most important thing is that you are consuming the proper amount of food to fuel your body. For quick and easy breakfast recipes, visit "All Recipes".

There are plenty of great breakfast recipes to chose from that are easily portable. There is one called Scotch eggs that may quickly become your favorite breakfast delight. It is simply a hard-boiled egg with a sausage patty wrapped around it.

The sausage/egg combination is then rolled in toasted bread crumbs and baked in a 350 degree oven until the sausage is done. It is that easy to have a nutritious meal to break your fast.

Mike Selvon portal offers free articles on bread making. Find out more about breakfast recipes, and leave a comment at the bread making flour blog.

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http://EzineArticles.com/?Ideas-For-On-The-Fly-Breakfast-Recipes&id=1115234

Recipe for a Perfect Mother's Day

By Jill Borash

Ingredient #1: Let mom sleep in. This means being quiet on Mother’s Day morning. No loud TV or loud music before mom decides to get out of bed. No loud complaining of “Mom, I can’t find my shirt, pants [or any other article of clothing which mom is somehow magically supposed to, and surprisingly often does, know where it is].” Surely you can find something semi-clean to wear. :-) Better yet, just give mom some earplugs the night before so she can simply sleep through anything.

Ingredient #2: Let mom have breakfast in bed. In order to make sure this can actually happen, make sure you know where all of the ingredients, bowls, utensils, and other items you’ll need are in the kitchen. Make a list of everything you’ll need and make sure you know where all of it is the night before. I have included an easy breakfast recipe at the end of these “ingredients.” It has just 6 ingredients and all you need is an electric mixer, bowl, and two bread pans. Under no circumstances should you wake mom up in order to find out where something is. Improvise. If it doesn’t turn out, a nicely arranged bowl of cereal that she didn’t have to make is still a nice Mother’s Day breakfast.

Ingredient #3: Let mom have the day off. This means no cooking, cleaning, laundry, or running errands. Chances are pretty good that she does one or more of these things the other 364 days of the year. Let her have Mother’s Day off. If she starts doing one of those things, pleasantly surprise her and offer to do it yourself. And for you kids, I am going to invoke the right of all mothers, she endured X hours of labor in order to bring you into the world, certainly she deserves one day a year off.

Ingredient #4: Tell her “I love you” at least once on Mother’s Day. You know she loves to hear that sappy kind of stuff so indulge her. Telling mom you love her does not make you less cool, less of a rebel, less of a man, or any of the other things you might be worried about. Yes, I realize I have just dated myself but I am hoping that you still get my point. Mom loves you. Admitting that you love her too is okay. You can still be yourself and love your mom.

Ingredient #5: Give mom the gift of your day. Give her your attention for the day. Perhaps even have a meaningful talk about something important going on in your life. Moms love that kind of stuff. Let her choose what the family will do on Mother’s Day. In a world where we never seem to have enough time for each other anymore, let her have you all to herself that day. Who knows, you might even enjoy having that special time with her.

Here’s the easy breakfast recipe I promised.

Poppy Seed Bread

1 package yellow cake mix
1 package instant coconut cream pudding
1 cup hot water
1/2 cup oil
4 eggs
1/4 cup poppy seed

Put all of the above ingredients in a large bowl. Mix all of the ingredients together with an electric mixer on low speed for 4 minutes. Pour the mixture evenly into two bread pans and bake at 350 degrees for about 40 minutes. (A toothpick inserted in the center should come out clean.) Allow the bread to cool for about 30 minutes (it should be just slightly warm to the touch) and then carefully take a table knife and run it around the edge of the pan. Using the table knife or your fingers, gently loosen the bread from the bottom of the pan. Turn the pan upside down over a plate. The bread should slide out. If it doesn’t, gently tap the bottom of the pan to loosen it. Turn the bread right side up, slice it up and you are ready to serve it to mom.

Happy Baking and Happy Mother’s Day!

Jill Seader shares her favorite breakfast recipes and other baking recipes along with her stories at http://www.YourBakingStory.com She also invites you to share your own baking recipes and stories. Happy Baking!

Article Source: http://EzineArticles.com/?expert=Jill_Borash
http://EzineArticles.com/?Recipe-for-a-Perfect-Mothers-Day&id=541422

Christmas Cookie Baking Recipes

By Jill S

The first beautiful dusting of fluffy white snow always puts me in the mood for baking Christmas cookies. At this time of year I tend to spend longer hours in the kitchen, baking up massive batches of cookies and candies as holiday music and movies play in the background. I love and have always loved the tastes and smells that come from a kitchen filled with love at Christmas time. Here are two of my recipes for traditional Christmas cookie favorites.

Gingerbread Cookies

6 cups flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract

In a medium bowl, sift the dry ingredients together (flour, baking powder, ginger, nutmeg, cloves, cinnamon). In a large bowl, mix the shortening, molasses, brown sugar, water, egg, and vanilla. Mix well. Add in the dry ingredient mixture slowly and mix well. Divide the dough into 3 pieces, make into pieces no bigger than 1 1/2 inch thick, wrap and refrigerate for 3 or more hours. Roll the dough (about 1/4 inch thick) out on a slightly floured surface and cut into shapes (smaller shapes work best with this dough). Bake in a 350 degree oven for 10 to 12 minutes. Frost with powdered sugar icing (milk or cream and powdered sugar). Word of warning on this recipe, it makes a very large batch so I hope you have a lot of family and friends to share this with.

Sugar Cookies (roll-out)

3 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup soft butter
1 beaten egg
3 tablespoons cream
1 teaspoon vanilla

Combine softened butter and sugar until creamy. Add in egg, cream, and vanilla. Sift together flour, salt, and baking powder and add it to the liquid mixture. Chill for at least one hour. Roll out to about 1/4 inch thickness on a lightly floured surface and cut into your favorite Christmas cookie shapes. Bake in a 350 degree oven for about 10 minutes. If desired, put red and green sprinkles on top of the cookies before putting them in the oven. If you would rather make it a family project, bake the cookies, allow to cool, and make a powdered sugar frosting (milk and powdered sugar). Divide up the frosting into different bowls and color it with food coloring. Sprinkles, chocolate chips, red hots, and mini M&Ms can help add fun to the frosting process.

Jill Seader loves to share her baking recipes at http://YourBakingStory.com - She has a passion for baking and stories that she shares through recipes and recipe scrapbooking supplies. Come share your story or create one of your own! Happy Christmas Baking!

Article Source: http://EzineArticles.com/?expert=Jill_S
http://EzineArticles.com/?Christmas-Cookie-Baking-Recipes&id=879881

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Anti-aging Fruit!

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Exotic Pomegranate Chicken

This is one recipe you don't want to miss! Chef John uses Pomegranate juice to marinate his chicken to give it an exquisite taste. This is one recipe you will have to try! Also, you can get more of chef John's recipes at http://foodwishes.blogspot.com/

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Anti-aging Fruit!

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Classic Cookie Recipes

By Jill S

Chocolate Chip Cookies

There is nothing quite like a fresh chocolate chip cookie. This particular recipe has become my favorite over the years. It is soft and chewy and full of chocolate. Whenever I make this, I always have memories of coming home from school to a house filled with the smell of chocolate chip cookies. All five of us with chocolate smeared all over our faces. Great memories!

1 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 packages (12 ounce) semisweet chocolate chips


Preheat oven to 350 degrees. Cream together the butter and sugars in a large bowl. Add in the eggs and vanilla extract. In a different bowl, sift together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients. Stir in the chocolate chips. Roll into balls and place on an ungreased cookie sheet. Bake in preheated oven for 9 to 10 minutes.

Oatmeal Raisin Cookies

My husband is not a sweets man but he loves these cookies. The first time I made these it was for some friends. They almost all disappeared in one night! My husband and another friend of ours (also not a sweets man) were eating these the way I eat chocolate (with both hands, one right after the other). Whenever I make these, I always find my husband sneaking one when he thinks I am not looking. He will just look at me, smile sheepishly and say, "What? They're good." Ah yes, the highest compliment any baker can receive. :-)

3 eggs
1 cup raisins
1 teaspoon vanilla extract


Beat the eggs, stir in the vanilla extract, and then stir in the raisins. Refrigerate this mixture for at least one hour.

1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups oats (quick cooking kind)


In a large bowl, mix together the shortening and sugars. Add in the flour, baking soda, salt and cinnamon. Add in the raisin mixture and the oats. Roll it into balls and bake on ungreased cookie sheets for 10 to 12 minutes in a 350 degree oven.

Come share your own baking recipes and stories with Jill Seader at her website, www.YourBakingStory.com . Every baking recipe Jill shares on her website comes with a piece of the story behind the recipe. Happy Baking!

Article Source: http://EzineArticles.com/?expert=Jill_S
http://EzineArticles.com/?Classic-Cookie-Recipes&id=569550


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