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Bacon, Fried Egg, & Avocado Breakfast Sandwich

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On Sunday morning, I awoke to the smell of bacon.  Mike was making these tasty, bacon, fried egg, and avocado breakfast sandwiches.  I emerged from our room just in time, as the kids were begging for pancakes.  While I made pancakes for the trio, Mike made these for us, and they were quite tasty.  I love avocado and bacon in all forms.

Overall, the sandwich itself is pretty basic – but the avocado/Miracle Whip mixture is the perfect, creamy, condiment for this breakfast sandwich – with just a hint of kick.  Mike rarely makes dinner (except for guac) but at least one weekend morning, I am promised some type of breakfast concoction. I’ll definitely be requesting these sandwiches again in the future.

These sandwiches were inspired by Better Homes and Gardens Special Interest Publications HomeMade 115 Recipes for Home-Cooked Comfort.

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Bacon, Fried Egg, & Avocado Breakfast Sandwich
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Serves: 2
 
Ingredients
  • 1 large avocado
  • 2 Tbsp. light Miracle Whip
  • 1 tsp. lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. chili powder
  • 2 eggs
  • pepper
  • 2 slices of hearty bread (we used country white)
  • 2 slices of cheddar cheese
  • 2 slices crispy bacon
Instructions
  1. Mash half of the avocado in a small bowl. Stir in Miracle Whip, lemon juice, garlic, and chili powder. Slice the remaining avocado and set aside. Spray a skillet with olive oil spray and break eggs into the skillet. Sprinkle with pepper and cook for 4-5 minutes until the yolks are the desired doneness. Cut the bread in half (or use 4 slices - our bread was long) and layer our breakfast sandwich. Bread - cheese - avocado slices - bacon - fried egg. Spread the other half of the bread with the sauce mixture and place on top. Enjoy!

Vegan Banana Bread with Coconut Oil and Flax

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The picture doesn’t begin to do this banana bread justice.  It’s delicious!  Moist, yummy, and highly munchable.  My kids love it.  So much so that Clara and Anna got in trouble on Friday afternoon for ripping chunks of the warm loaf off and eating them in the kitchen while I was folding laundry.  Needless to say, even though the picture isn’t great, our loaf of banana bread didn’t look this nice for long…

I originally developed this recipe when I was out of eggs and wanted to make banana bread by replacing the eggs with flax.  I loved how it turned out so much that I’ve made it this way numerous times.  I think it yields a more flavorful loaf — with loads of extra fiber!

We ate this bread for dessert on Friday and breakfast on Saturday.   Gotta love recipes that double as a dessert and a breakfast! This banana bread receives 4 Wooden Spoons from our family.  Mike won’t touch anything that has banana involved.

5.0 from 1 reviews
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Vegan Banana Bread with Coconut Oil and Flax
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Serves: 4
 
Ingredients
  • 2 Tbsp flax seed mixed with 6 Tbsp water
  • 2 medium sized very ripe bananas, mashed
  • ½ cup sugar (I am sure you could replace with agave or honey, but I haven't tried it)
  • ½ cup applesauce
  • 3 Tbsp coconut oil
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1.5 C flour (white/wheat/or a mixture)
  • ½ tsp salt
Instructions
  1. Preheat oven to 350. In a measuring cup, combine flax and water and stir. In a medium bowl, mash the bananas with the sugar, applesauce, and vanilla. Add the flax mixture and then add the baking soda, salt, and flour. Mix until just combined. Bake for 55 minutes. Moist and delicious! This recipe makes 1 loaf.

 

OREO Cupcakes

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Last Friday, we celebrated the Kilmartin trio’s birthday’s with bowling and pizza.  I volunteered to make the cupcakes — any excuse to bake some sweet sugary goodness!

That morning, I settled on OREO cupcakes.  These cupcakes spice up a traditional boxed cake mix, but could easily be made completely from scratch as well.  If you’re a cookies-n-cream fan, you’ll love these.  They smell and taste delicious!

All of the kids enjoyed these cupcakes.  And so did the grown-ups too!  I sent the leftovers home with Laura so I wouldn’t devour all of them myself!

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OREO Cupcakes
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Serves: 24
 
Ingredients
  • 1 bag OREO cookies
  • 1 Devil's Food cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup water
  • 1 - 8 oz. cream cheese, softened
  • 1 stick butter, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • mini OREO to garnish (optional)
Instructions
  1. Preheat oven to 350. Line cupcake cups with liners and place one OREO in the bottom of each cup. Prepare the cake mix according to package directions. Mine called for 3 eggs, ½ cup vegetable oil, and ½ cup water. Once the mix is prepared, chop half of the remaining OREOs into bite sized pieces and fold into the cake mix. Using an ice cream scoop, fill each cupcake liner until it is ¾ full. Bake according to package directions.
  2. Allow the cupcakes to cool and then prepare the frosting. Using a blender or food processor, puree the remaining OREOs into crumbs. In a small bowl, beat the cream cheese and butter until well combined. Add the vanilla. Slowly add the powdered sugar, ½ cup at a time until the desired consistency is reached. Fold in the OREO crumbs. Scoop the frosting mixture into a large Ziploc bag. Cut the end off one side of the bag to pipe the frosting on to each cupcake. Garnish with a mini OREO if desired.

 

Beer Nuts

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On Saturday morning, Mike left early for work and Bo was awake nearly seconds later.  Since the girls were still asleep, Bo and I curled up on the couch together and indulged in a bit of Food Network.  He loves to watch the cooking shows with me and is an avid Pioneer Woman fan. 🙂

The show that we watched was about snack foods and they were talking about bar nuts from a bar in New York City.  Those nuts were the inspiration for these delicious beer nuts that I plan to make again for the Superbowl and for Mike’s upcoming Poker Night.  They are the perfect mixture of spice and the salty nuts make beer go down so much easier.

Until this year, I’ve never been a beer drinker, but I’ve started to come around and drink a Miller 64 occasionally, mostly to avoid the calories in hard alcohol.  However, it’s only good with something salty – chips, crackers, or nuts preferably.

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Beer Nuts
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Serves: 6-8
 
Ingredients
  • 1 can salted mixed nuts
  • 1 Tbsp butter, melted
  • ½ tsp cayenne pepper
  • 1 Tbsp brown sugar
  • 2 Tbsp chopped fresh rosemary
Instructions
  1. Preheat oven to 350. Spread nuts in an even layer on baking sheet and bake for 10 minutes. Meanwhile, melt the butter and in medium sized bowl, combine the butter, cayenne, brown sugar, and rosemary. Immediately when removing nuts from the oven, scoop into the bowl with the butter ingredients and stir well to toss and distribute the butter mixture evenly. Serve immediately with a cold beverage of your choice.

 

Banana Cinnamon Donuts

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I’ve been pining for donut pans for awhile.  I blame Pinterest.  Of course.  For Christmas, my MIL and Mike both bought me donut pans — one normal size and one mini and I’m enjoying trying my hand at baking donuts.

My trio loves anything with the word donut in it — so even if a few of the ingredients are questionable to them (such as bananas — Anna is the only one who will actually eat a banana) they will still eat it baked into a donut form.

Over the weekend, I had some bananas that were extra ripe, so I threw together these yummy banana cinnamon donuts.  I won’t say they are healthy — they aren’t.  But they still have to be better than the fried and processed ones.  They received Four Wooden Spoons from my family.  Mike wouldn’t even try them.  It’s the banana thing…  Honestly, the banana flavor isn’t super strong and if he didn’t know he wouldn’t even know it was in there.

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Banana Cinnamon Donuts
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Serves: 8
 
Ingredients
  • 3 small ripe bananas
  • ½ cup sugar
  • ½ cup vanilla Greek yogurt
  • ¼ cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 heaping tsp cinnamon
  • 2½ cups flour
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup cinnamon chips (optional)
  • ¼ cup melted butter (topping)
  • ½ cup sugar and 2 Tbsp. cinnamon mixed (topping)
Instructions
  1. Preheat the oven to 325F. In a stand mixer, add the banana, sugar, and Greek yogurt. Add melted butter, eggs, and vanilla. Add flour, baking powder, and baking soda and mix until flour is incorporated. Fold in the cinnamon chips if desired. Spray donut pans with PAM baking. Scoop the batter into a Ziplock bag and snip the corner of one side of the bag to pipe into donut pans. Pipe batter ¾ full. Bake for 12 to 15 minutes. Remove on to cooling racks. While donuts are still warm dip into melted butter and roll in cinnamon/sugar mixture. Enjoy!

 

POM Pork Stir Fry

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Last week, I thawed a few pork chops and instead of our regular BBQ chops, I decided to mix it up a bit and make stir fry. I started with four pork chops and marinated them for several hours in a large bowl filled with POM juice and a teaspoon of onion powder and garlic powder.

When it was time to make dinner, I threw the rice in the rice cooker (my splurge when I found out I received my new job) and cubed the pork.  I added a bag of stir fry veggies and then topped it with the sauce outlined below.  It all came together very quickly and was quite tasty.  Definitely a recipe I’ll be making again.

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POM Pork Stir Fry
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Serves: 4
 
Ingredients
  • 4 lean pork chops
  • 1 bottle POM juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 3 Tbsp POM juice
  • 1 - 16 oz bag frozen stir fry vegetables
  • rice, prepared
Instructions
  1. -5 hours before cooking (or overnight), place the pork chops in a large bowl or Ziplock back and cover with POM juice, onion powder, and garlic powder. Be sure to reserve at least 3 Tbsp. of the POM juice for the sauce. Return the pork to the fridge.
  2. To prepare, remove the pork from the marinade and cube. Heat 2 Tbsp. olive oil over medium heat and sear the pork. When the pork is seared, add the frozen vegetables. While the vegetables and pork are cooking, prepare the sauce. In a small bowl combine soy sauce, cornstarch, rice vinegar, sesame oil, minced garlic, and POM juice. When your meat is cooked through and the vegetables are almost at your desired consistency pour the sauce over the top and allow to thicken slightly. Serve over rice.

The trio isn’t a big fan of stir fry, so served their meal components separately — I picked out pieces of pork, which they all liked. And they ate the rice plain.  Anna is my only veggie eater, and she enjoyed the broccoli as well.

 

Mango Guacamole

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In continuing our love affair with Mexican food – we’ve been eating a Mexican meal at least one or two nights a week – usually paired with guacamole of some sort.  While the BLT guacamole is still my favorite, this mango guacamole is a great change of pace and still very delicious.

While the trio loved avocado when they were babies, none of them will touch it now.  They are quick to say, “Guacamole!!  Yuck!”  Bo started it and of course the girls copy him.  They don’t know what they are missing — and until they figure it out, Mike and I will just have to choke down the entire recipe by ourselves at each meal.  Oh, the humanity. 😉

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Mango Guacamole
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Serves: 4
 
Ingredients
  • 3 ripe avocados
  • ½ small red onion, chopped
  • 1 fresh serrano chile, chopped
  • 2 Tbsp. cilantro
  • 1 Tbsp. lime juice
  • 1 large ripe mango, chopped
  • salt
Instructions
  1. Mash the avocado. Rinse the red onion and add to the avocado with the chile, cilantro, lime juice, and mango. Stir to combine and taste and season to taste with salt. Serve with tortilla chips. Delish!

Laura’s Butterscotch Snack Cake

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I’m alive — we’ve been drowning in Christmas celebrations and I’m finally starting to come up for air now that the kids are back in school.  We’ve had so much fun, but returning to our normal routine is kind of nice too. 🙂

You’ve seen my friend Laura’s recipes here before.  We manage to share a meal with our families fairly regularly and recently enjoyed a fun trip to the Dells together.  We are always doing something fun!  She first made this cake for a girl’s night at my house last year — and left the leftovers at my house.  I picked at the cake for days — eating it for breakfast, lunch, snacks, until it was finally gone.  It’s one of those cakes that I think about obsessively when I know it’s sitting on the counter.  Let’s just say I don’t recommend making this if losing weight is part of your resolution this year…

This cake is loved by all — including my trio.  It’s moist, sweet, and ridiculously quick and easy!

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Laura's Butterscotch Snack Cake
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Serves: 12
 
Ingredients
  • 1 - 3.5 oz Butterscotch Cook and Serve Jell-O Pudding
  • 2 cups milk
  • 1 yellow cake mix
  • 1 - 11 oz. butterscotch chips
  • ½ cup chopped walnuts or pecans
Instructions
  1. Preheat oven to 350. In saucepan, combine pudding and milk and bring to a boil over medium heat. Stir in dry cake mix. Pour into a 13x9 inch pan sprayed with PAM. Sprinkle with chips and nuts. Bake for 35 minutes.

 

Sticky Buns

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For years, these sticky buns have been our Christmas morning breakfast. My mom started making them on Christmas morning when I was in high school and it became a tradition.  The best part about these rolls is there is relatively little prep work so they are quick and easy to throw to together before bed on Christmas Eve after an exhausting evening playing Santa.

On Christmas morning, just heat up the oven and bake for 30 minutes.  By the time we finished our stockings and Santa gifts, the rolls were ready to enjoy for an effortless Christmas breakfast that still tastes special.  I bet they’d be a great New Year’s Day breakfast too…

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Sticky Buns
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Serves: 8
 
Ingredients
  • 22 Rhodes dinner rolls, frozen
  • 6 Tbsp. butter
  • ½ cup brown sugar
  • 1 tsp. cinnamon
  • 1 small package Cook-n-Serve Butterscotch pudding mix
  • ½ cup chopped or halved pecans (optional)
Instructions
  1. Spray a bundt pan with PAM. If using pecans, distribute the nuts around the bottom of the pan and top with the frozen rolls. Sprinkle the pudding mix over the top. Meanwhile, melt the butter in a small saucepan. Add the brown sugar and cinnamon and cook until well combined. Pour the butter mixture over the top of the rolls. Leave rolls to rise overnight (or for at least 7 hours).
  2. In the morning, preheat the oven to 350. Bake for 30 minutes. Flip bundt onto a serving dish and serve.

We only did half of the pan with nuts, as the trio isn’t a big fan of them.  Anna and Clara each had two rolls but Bo didn’t have any this year.  I think he was too excited about his new gifts!We had a lovely holiday!  I hope your family did too!

Winter Minestrone

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Last week, the weather report said that there was a blizzard coming — it turned out to be nothing more than a dusting of snow and a bit of strong wind.  The cold, dark, dreary, blustery day was the perfect opportunity to throw together a hearty winter minestrone soup.

The recipe I based this soup on is from the Barefoot Contessa.  I used different quantities and left out a few ingredients.  Spinach in soup just seems weird to me — but who knows.  🙂

It takes awhile to chop all of the veggies for this soup — and you’ll want to have your homemade chicken stock already prepared and on hand.  For a snowy evening at home, this soup is thick, rich, and satisfying.

I served it with breadsticks and fruit.  The kids wouldn’t touch it — they aren’t soup fans — but even Mike, the vegetable hater himself, ate a bowl — picking out the chunks.

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Winter Minestrone
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Serves: 8
 
Ingredients
  • 2 Tbsp. olive oil
  • 4 ounces pancetta, diced
  • 1 medium yellow onion, chopped
  • 3 to 4 carrots, chopped
  • 2 stalks celery, chopped
  • 1 small butternut squash, diced
  • 1½ tablespoons minced garlic
  • 2 tsp. Thyme
  • 26 oz. can diced tomatoes
  • 6 cups chicken stock, preferably homemade
  • 1 bay leaf
  • salt and pepper to taste
  • 1 - 15 oz. can cannellini beans, drained and rinsed
  • 1 cup small pasta, I used orzo
  • ½ cup good dry white wine
  • 5 Tbsp. pesto sauce
  • Parmesan cheese, grated finely
Instructions
  1. Cook the pasta and set aside.
  2. In a dutch oven, heat the olive oil over medium heat. Add the pancetta and cook for 6 to 8 minutes until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat until the vegetables begin to soften.
  3. Add the tomatoes, chicken stock, bay leaf, salt, and pepper. Bring to a boil for 20 minutes or until the vegetables are tender.
  4. Discard the bay leaf. Add the beans and cooked pasta and allow to simmer until meal time. Stir in the white wine and pesto 5 minutes before serving. Dish into bowls and sprinkle with parmesan cheese and serve with warm bread.

 
Maybe you can enjoy this soup to reintroduce a few veggies after the massive eating that will take place over the next few days! I’ll be posting sporadically until after Christmas break, then I’ll hopefully be back to my three times a week posts. 🙂 Enjoy your holiday season!