Recipes? In a family blog? Yup! I'm not sure if the way to a man's heart is through his stomach, but it's sure the way to MINE! I won't be posting every recipe we use, but occassionally I'll post a favorite.

As the weather gets cold, and more of us move to hot breakfasts, this one is a favorite in the Scott house. Easy to prepare on a Sunday afternoon, these egg cups can easily be reheated in the microwave or toaster oven while getting the kids ready for school. Enjoy!

1 c. fresh spinach (or green of choice; baby kale would work well, too)
2-3 T dried, diced onion
10 eggs
1/2 c half and half or milk
1/2 c. shredded cheddar
ham, bacon, sausage - chopped small (optional, maybe 1/2 - 3/4 c.)
salt & pepper

First, if you are using meat, brown in a pan. A small amount goes a long way here.

Second, spray your muffin tins with nonstick spray. This step is essential!

Third, put meat in each muffin cup. Finely chop spinach. Add to each muffin cup. Top with diced onion, divided evenly. Sprinkle cheese over all this. Then put a dash of salt and pepper in each cup. We like more pepper than salt, but use what your family likes.

Fourth, put eggs in blender. Add milk. I'll admit that I usually eyeball this. Blend until smooth.

Fifth, pour your egg mixture into each muffin cup. You can fill almost to the top. Leave about 1/4 inch. The more veggies, meat, and cheese used, the less egg fits in the cup.

Bake at 350 until golden brown, puffed, and set, about 30 mins. You don't want any jiggle. :-)

Remove from oven and cool on a rack. Once cool, pop in a zipper bag. These can be put in the fridge or freezer. When ready, place in microwave for about 20 seconds if cold, 20 seconds each side if frozen. Adjust based on your microwave, of course.

If you need more bulk for this, they fit great on a lightly toasted and buttered English muffin!

Hope this recipe is a hit with your family, too!

The kids asked for baked oatmeal for breakfast, and I was happy to oblige!
There are many variations with this - I've added raisins, chocolate chips, coconut, fresh fruit, and frozen fruit. I've also made it just like it says below. You can vary milk use from skim to whole to evaporated to any of the great non-dairy alternatives. Enjoy!

Baked Oatmeal 1/3 c oil 2 eggs, 1/2 c brown sugar (I used granulated honey today and worked great; could use 1/3 and still taste awesome) 1-1/2 tsp baking powder 1-1/2 tsp vanilla 1 tsp cinnamon 1/4 tsp salt 1 c + 2 Tbl milk Whisk the above ingredients together. Add: 3 c. rolled oats Place in 2 qt baking dish. At this point I put in fridge overnight. In the morning, bake at 350 for 35-40 minutes. (If you are preparing in advance, put cold dish in a cold oven, then turn on the oven so both heat at the same time.)

I made a super easy dessert for the kids tonight.
I sliced a banana in half long ways (like you would for a banana split). Then I spread Nutella on the cut edge. Finally, I sprinkled crushed graham crackers on top. If you don't want the gluten, you could sprinkle coconut on top. Kids loved it and I loved that it was easy and not TOO unhealthy! Let me know what you think!

I have a confession to make. I love a good Southern biscuit. Oh my goodness. I'm salivating just writing about it! LOL I'm from "up North" where biscuits aren't that big of a deal. Since moving south, however, I learned I am addicted to these flaky wonders. But most recipes just aren't that good. The biscuits end up either flat, dry, crumbly, dense, or just plain yukky.

Leave it to Paula Deen at the Food Network to come up with the very best, melt-in-your-mouth, make-you-want-to-eat-all-of-them, biscuit recipe. Some tips for you:
        * Use white flour. Sorry, but these don't "health up" real well. Just bite the bullet and make them with good old fashioned all purpose flour.
        * Use a pastry blender to cut the butter into the flour. It makes a world of difference for the texture at the end.
        * I love these in a cast iron skillet. I melt a little butter or coconut oil in the pan, then add the biscuits. The cramped room makes them puff up nice and high.
        * Her recipe doesn't list an oven temperature. I find my oven makes them great at 400, but I recommend starting at 350 and increasing for the last few minutes if you need to.

Sit back and enjoy! Write a comment to let me know what you think of them!


Today DS2 and I made Oat Bran muffins. These are our favorite, day-to-day muffin. Great for those L-O-N-G food shopping days (we'll have another this Friday!).

Here's the link at Quaker.

I'll upload a picture as soon as my phone manages to send it to my account here~

The recipe is great because the muffins aren't too overly sweet and it's so versatile. You can use any kind of dried fruit or chocolate chips. Nuts would be good, too, and coconut. Enjoyed with a glass of whatever milk you drink, this is an awesome and quick breakfast or after school snack.


You read correctly. A raw, vegan cheesecake. This is one cheesecake you can eat nearly guilt free!

My friend, Jill, over at Vegan in the Kitchen posted this recipe a while ago. I tried it and fell in love! My kids love it, too, which is both good and bad. Good because it's relatively healthy. Bad because there's less for me. I suppose that's good for my waist!

Anyway, I must say that I didn't make the sauce - I just put some homemade strawberry jam on top. I also made mine in muffin tins so I could freeze them and eat them whenever I want. It was a bit more work, but totally worth the effort. I'm eating the last one from the freezer tonight. YUM!