Tag Archives: breakfast

What Breakfast Foods Are Making You Happy This Morning?

7 Dec

“All happiness depends on a leisurely breakfast.”

-John Gunther


Post-Thanksgiving Blues Fix: French Toast with Salted Caramel Apples and Whipped Marscapone

28 Nov


Let’s face it, we all become a little spoiled around Thanksgiving.  Think about it; Thanksgiving dinner is almost too good to be true.

For a day or two after the holiday, we are still too stuffed to even really think about eating.  But once that feeling fades, we begin to miss the intricate dishes we spent so much time and energy on perfecting.  If you also feel the post-Thanksgiving blues, this fancy (but easy to make) French toast is sure to cheer you up and make you feel like you’re still on vacation.  The apples and pumpkin pie spices will bring you back to last Thursday in no time. Continue reading


Breakfast Thoughts

26 Sep

“The way you make an omelet reveals your character.” -Anthony Bourdain

What kind of omelet will you be making for breakfast, and how will it reveal your character?

Photo by Paul Goyette (CC-BY-SA-2.0), via Wikimedia Commons

Back to School: Recipe Edition

14 Sep

Back to school time is upon us once again, and here at CookbookCreate.com, we know all too well about trying to get back into the swing of things.  Back to having a schedule, back to homework and group projects, and unfortunately, back to the “Freshman 15.”

Cooking in college can be hard, especially with limited room and no parents or recipes. You have to be creative and use every inch of your dorm and shared space to the best of your ability, all the while cooking a great meal and staying within your budget. Doing so is vital; just ask one of my previous college roommates who made a a full traditional American breakfast of pancakes, bacon and eggs in our dorm room (with no kitchen).

In her attempt to cure her homesickness, using only our microwave and the bottom of our coffee maker, she had me dreaming of lazy Sunday breakfasts at home. The bacon was microwavable, which was the one shortcut she took. Though I must admit, waking up to the smell of bacon is always a good, even if it is microwaved.  The pancakes and eggs were cooked on the bottom, heated part of the coffee maker.

After the initial shock of waking up to my roommate making pancakes and eggs on our coffee maker wore off, I couldn’t do anything else but laugh as she critiqued the finish product. For future reference, if you don’t have to use the bottom of a coffee maker, simply don’t.

Dorm room cooking is tricky because we often don’t have the right equipment. Here are some recipes that are simple, quick, and perfectly dorm-friendly.  Most importantly, they use limited utensils and  ingredients that are easy to find.  Please don’t tell her, but I wish my roommate had these college friendly recipes back then, instead of just microwavable bacon. I definitely would have eaten better that infamous morning.

The following are 2 super quick and trouble-free recipes—1 that can be made before your first class of the day, and 1 that you can make in the middle of the day, let marinate, and have for dinner after that 3 hour lecture class.

Brown Sugar Oatmeal with Bananas and Ginger Recipe


1 cup quick cooking oatmeal, preferably steel cut oats
1 banana, sliced
1/2 tsp. ground ginger
pinch of salt
4 tbsp. milk or cream
3 tbsp. dark brown sugar

Prepare oatmeal as it says on the package or to your liking. While cooking oatmeal, add milk and stir until smooth and creamy. Place hot oatmeal in a bowl and evenly sprinkle brown sugar over the top. Next, layer banana on top, sprinkle with ground ginger.  Lastly, sprinkle banana with very thin layer of salt.

Cauliflower Relish Recipe


1 head of cauliflower, crumbled into tiny pieces
1/2 cup pitted black olives, chopped
3 sun-dried tomatoes, chopped
3 1/2 tbsp. olive oil
2 tpsb. parsley, washed, dried and chopped
2 tbsp. fresh lemon juice
salt and pepper

Removing the inner core and thick stems, crumble fresh cauliflower in a bowl. Add olives, tomatoes, parsley, olive oil, and salt and pepper and lemon just to your liking.  Allow to sit for a few for the flavors to come together. Spoon over a salad, meat or eat as is.

Waffle Week

13 Sep

Who says you can’t eat dessert for breakfast?  We are celebrating Waffle Week with this scrumptious red velvet recipe.

What is your favorite waffle recipe?

Red Velvet Waffles

12 Sep

Red Velvet Waffles with Vanilla Mascarpone and Toasted Pecans Recipe


2 cups your favorite “just-add-water” waffle mix
1 container mascarpone cheese, softened
2 fresh vanilla beans, pods scraped
1 lb fresh pecans
1 tbsp. milk or cream
1/2 cup restaurant quality red food coloring
1 cup powdered sugar
1/2 cup cocoa powder


Make waffle mix according to directions on packaging.  Add vanilla extract, red food coloring, and cocoa powder to waffle mix—making sure there is a little more cocoa powder and red food coloring than needed—and set aside.  In a small bowl, mix softened mascarpone, powdered sugar, milk or cream, and freshly scraped vanilla beans.  Mix until the mascarpone is smooth and creamy.

On a baking sheet, spread out pecans evenly, and in a 350° oven, toast pecans for about 8 minutes.  Remove pecans from oven, allow to cool, and roughly chop.

Cook waffles in a waffle maker according to preference.  Place hot, cooked waffles on a flat surface and slice into 4 sections.  Spoon vanilla mascarpone over waffles and sprinkle with toasted pecans.

Sweet Yeast Dough Cinnamon Rolls Recipe

10 Sep

Let’s face it—we all indulge in the occasional Cinnabon at the mall or airport.  We forget about how sticky our fingers will soon become because the smell is just too tempting, and as soon as we’re in what seems like a mile radius of the store, our mouths are already watering.  We inhale the cinnamon roll, and walk away, guilty, making excuses, with pieces of napkins stuck to our fingers.

But have you ever woken up to the smell of fresh cinnamon rolls in your own home, or in my case, in your grandma’s home?  That is a true treat.  There is absolutely no reason to feel guilty while eating a delicious homemade roll, and because of that, you’re able to enjoy it in more than 2 bites.  And go ahead, lick your fingers; you know you want to!  You’re in your own home, so why not? You’ll feel even less guilty when you make the rolls yourself, for the first time.  Baking with yeast can often sound like a daunting task, and if you’re nervous about it, as I was, making these cinnamon rolls is a perfect place to start.  When I discovered that I would have to face my fear of yeast in order to make these rolls, I was concerned.  But when the baking actually began, I was pleasantly surprised to learn that I really had nothing to be nervous about.

My grandma—“Mimi,” as she is referred to by her grandkids—taught me how to make these cinnamon rolls during one of my trips to visit her in Tennessee, just as her own grandmother did when she visited her in North Dakota many years before.  Since Mimi’s grandmother lived so far away, she only got to visit her a few times.  But fortunately, she was able to spend some quality time with her while learning how to make this cinnamon rolls.  For her, they’re much more than a breakfast sweets; they’re “small ways to preserve the past.”  I’m thankful that although Mimi and I also live very far apart, we do get to see each other often.  And I can’t wait to someday teach my own grandkids how to make these cinnamon rolls using my great-great-grandmother’s recipe to continue preserving the past.

Sweet Yeast Dough Cinnamon Rolls Recipe


½ cup milk
1 ½ cup sugar
½ cup shortening
1 ½ tsp salt
2 eggs, beaten
3 cups sifted flour
½ cup warm potato water
2 packages dry yeast
2 tbsp cinnamon


Scald ½ cup milk.  Stir in ½ cup sugar, ½ cup shortening, and 1 ½ tsp salt.  Add 2 eggs—beaten, 3 cups sifted flour; beat until smooth.  Add 2 cups sifted flour and cool to lukewarm.

Measure into a small glass bowl:
½ cup warm potato water and add 2 packages of dry yeast.  Stir until dissolved.  Let this mixture sit for a few minutes to make sure the yeast is working or bubbling up.  Stir into lukewarm milk mixture.  Dough may be slightly sticky.

Turn dough out on a lightly floured board.  Knead until smooth and elastic.  Place in greased bowl, brush the top with soft shortening.  Cover and let rise in a warm place until double in bulk—about 1 hour.  Punch down and turn out on lightly floured board.  Roll half of the dough into rectangle about 9×14”.  Brush with melted butter or margarine.  Sprinkle with cinnamon and sugar mixture (2 tbsp cinnamon, 1 cup sugar).  Roll as for a jelly roll and slice in 1” pieces.  Place in a greased baking pan and let rise until double in bulk and bake at 350° oven for 35 minutes.  (Pan may also be prepared by placing melted butter and dusting lightly with brow sugar before putting the cut cinnamon rolls in).

Photo by Eric Petruno [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)%5D, via Wikimedia Commons

Breakfast Casserole Recipe

1 Sep

Today marks the beginning of All-American Breakfast Month, and we could not be more excited.  Who doesn’t love a hearty meal to start off the day? Each week we’ll have a different recipe for you to try, so keep checking our site.  For our first recipe, we bring you the heartiest All-American Breakfast of all—Breakfast Casserole.  Enjoy!

While many people look forward to the presents at Christmas time, I look forward to the heartfelt, home-cooked meals.  On Christmas morning, as soon as our parents let us, my cousins and I run down the stairs in our pajamas, looking to see what Santa has brought us; however, in my mind, all I can truly think about is the food we’ll be eating for breakfast in a little while.  Pancakes and French toast are a given on any occasion, but in our family, breakfast casserole has become a staple for the holidays.  It always leaves you feeling warm but not too full—with enough energy to get through all of the family shenanigans that go on during winter break.

My grandma introduced us to this breakfast casserole, though she originally got the recipe from Audene, her neighbor of 35 years.  For as long as I can remember, it has been one of my grandma’s signature dishes, and Christmas morning at her house wouldn’t be the same without it.  Plus, it is the ultimate solution to the “what should I have for breakfast?” dilemma on any day .  Can’t decide between pancakes, French toast, eggs, and sausage?  Go ahead, have it all (but you do need to prepare it overnight, so if you know you’re not going to be able to make up your mind, why not go ahead and make it beforehand?)!  With the combo of eggs, bread, cheese, and sausage, this casserole is like a “best of” compilation of breakfast foods.  Personally, I’m very indecisive, so an option that allows me to have everything at once is ideal.  Even better, it’s a way to have a little slice of Christmas any time of year.

Breakfast Casserole Recipe


16 oz package of ground pork sausage
6 eggs
2 cups milk
1 tsp dry mustard
1 tsp salt
6 slices of bread
1 ½ cups sharp cheddar cheese
Brown and drain 16 oz package of ground pork sausage.  Beat 6 eggs, 2 cups milk, 1 tsp dry mustard, and 1 tsp salt.  Add sausage.


Lightly grease a 3 qt glass casserole.  Tear up 6 slices of bread into small pieces and spread over the bottom of the casserole.  Pour the egg mixture over the bread evenly and top with 1 ½ cups sharp cheddar cheese.  Chill overnight and bake at 350° for 45 minutes or until a knife inserted into the center comes out clear.

The Family Leek Omelette

21 Aug

My favorite holiday of the year is Rosh Hashanah, the Jewish New Year. On this holiday everything you eat is supposed to be sweet to represent a sweet New Year. In Syrian tradition, you also eat other symbolic foods to keep enemies away and to bless you with a year of many merits.

One of my favorite foods is the leek omelette. When cooked correctly, it comes out thick, has a perfect golden brown color, and is delicious. I remember being scared to learn how to make this omelette because of all the hot oil involved. It’s difficult to flip and there is a high likelihood splashing yourself with hot oil, especially in the first few cooking attempts. Additionally, if you flip it too early, the whole omelette falls apart and you need to just start again.  For years, I needed my grandpa on the phone before (and sometimes during) the omelette making process. I have to say, though, my omelette now rivals his.

Leek Omelette Recipe


  • 1 leek (at least 1 inch wide)
  • 3 eggs
  • 3 tablespoons matzah meal
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • oil for frying


Cut the tops off of the leek where the leek becomes darker green. Half the leek length-wise and then half it again. Cut very fine, making approximately ¼ inch slices. Rinse very well, making sure no sand or grit is left. This can be done by soaking slices in a shallow bowl of water and letting grit fall to the bottom. Cook for 15 minutes in boiling salted water. Rinse in cold water and drain.

In the meantime, separate the eggs. Beat white until they are foamy but not quite stiff. Beat the egg yolks.

Add the leeks to the egg whites. Next add the salt and cumin and mix. Add the egg yolks and matzah meal. Mix well.

Heat a 9 inch frying pan with about 1/8 inch oil. Add mixture making sure that it spreads out. Cover and cook on medium heat until bottom is brown. Turn over using a plate to help flip the omlette and fry the other side until it is golden brown as well.

This dish can be served hot or cold. Because it is like a frittata, it can be eaten for breakfast, lunch, or as a delicious dinner sidedish.

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