Shakin & Bakin Foodie Blog

Looking for something that's easy to prepare and tastes great? If so, you'll want to check out our guest-post recipe today that's courtesy of Carrington Farms. I think this would be a great breakfast or snack!

Carrington Farms Berry Chia Smoothie Bowl Recipe

1/3 cup frozen blueberries
1/2 cup frozen strawberries
1 cup kefir or probiotic yogurt drink of choice
1 Tbsp + 1/4 tsp Carrington Farms Chia Seeds
1/2 banana, sliced
1 dried fig, sliced
1 strawberry, sliced (or fruit of choice)

1. Blend frozen berries, 1 Tbsp chia seeds and kefir to a thick consistency, for about 20 seconds.
2. Pour into a small bowl and layer fruit and remaining chia seeds on top. Bring out your favorite spoon and enjoy this delicious smoothie bowl with probiotic benefits!

Looking for a delicious hot breakfast recipe that doesn't take a lot of time to make? What about a special brunch recipe that's different than the typical breakfast casserole? We love Mexican food and these breakfast burritos really hit the spot and fill you up. They are super easy to prepare and you can change up the recipe to suit your own liking. Sometimes we substitute the Pico de Gallo with our favorite peach & mango salsa or we will use some guacamole instead. If you want to add even more flavor, you can chop up some onions, green bell peppers and/or mince up some garlic and toss it into the egg mixture and then proceed with cooking the recipe.

Black Bean Breakfast Burritos Recipe

1 tsp. GOYA Extra Virgin Olive Oil
4 - 8" GOYA Flour Tortillas
4 eggs, plus 4 egg whites, lightly beaten
1 can 15.5 oz. GOYA Low Sodium Black Beans, drained & rinsed
1/2 cup GOYA Pico de Gallo, drained

Heat 1/2 tsp. of olive oil in a medium non-stick skillet over medium-high heat; add tortilla. Cook, flipping once, until light golden brown on both sides. Transfer tortilla to place. Repeat with remaining tortillas.

Heat remaining olive oil in the same skillet. Add the lightly beaten eggs. Cook, stirring eggs with spatula, until scrambled and just set, about 4 minutes.

Assemble Burritos: Place 1 tortilla on work surface. Add 1/4 scrambled egg mixture, 1/4 cup black beans and 2 Tbsp. Pico de Gallo. Fold left and right ends over filling. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact filling. Roll tortilla into log and place seam-side down on plate. Cut in half and serve immediately.

One of my family's go-to breakfasts happens to be French Toast. It's super easy to make and you can use all kinds of different breads and toppings on it to keep things interesting. On a busy workday & school day morning, I can make it and get it onto the table quickly. Luckily for me, every member in my household loves it, so it makes breakfast time stress-free.

Today I'm sharing with all of you Nielsen-Massey's recipe for homemade Maple Orange Syrup and my recipe (using their vanilla and pure orange extract) to make homemade French Toast. YUMMY GOOD! You can find all kinds of easy-to-make and delicious recipes on their website.

French Toast with Maple Orange Syrup Recipe

To Make French Toast:

4-6 slices of bread
2-3 large eggs
1/4 tsp. Nielsen-Massey Pure Orange Extract
1/4 tsp. Nielsen-Massey Tahitian Pure Vanilla Extract
3-4 Tbsp. milk
dash of ground cinnamon
butter or non-stick cooking spray

In a small mixing bowl, whisk together the large eggs, extracts, dash of ground cinnamon and milk until blended.  Heat up your frying pan over medium heat using a little bit of butter or non-stick cooking spray. Dip your bread slices into the prepared egg mixture, making sure to coat both sides. Place into a hot frying pan and simmer until lightly brown, flip the slices over and simmer the other side until lightly brown.

To Make Maple Orange Syrup:

1 cup pure maple syrup
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/8 teaspoon Nielsen-Massey Pure Orange Extract

Whisk together the above three ingredients in a glass measuring cup or small glass pitcher, until blended. Pour syrup over hot slices of French Toast and serve immediately.

Disclosure: Shelly received a free bottle of Pure Orange Extract from Nielsen-Massey to feature in one of her recipes. No monetary compensation was received.

During the weekends, breakfast is a big deal at our house. After the entire family is up, we will make breakfast and sit down together to enjoy our morning meal. When it comes to breakfast during the weekends, we make something hot and delicious! We save the grab-n-go and cold menu items for the weekday mornings when we are a lot busier.

Waffles, French toast, eggs benedict... sometimes the typical breakfast/brunch options can get to be a bit mundane.

To shake things up, Terra's Kitchen is sharing their recipe for Greek Baked Eggs, bound to make your brunch guests dying for more. By elevating the simple, protein packed egg, with the flavor of feta and saltiness from the Kalamata olives, your guests are sure to be begging for the recipe.

Greek Baked Eggs Recipe

3 tablespoons butter
1 tablespoon heavy cream
5 large eggs
5 Kalamata olives, pitted and roughly chopped
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Toasted bread, for dipping and sopping

Preheat oven to broil.

Place the oven rack on the first shelf. Add the butter and cream to the bottom of a shallow baking dish (I like to use a stoneware braising pan). Place under the broiler until the butter and cream mixture is hot and bubbly (about 3 to 4 minutes). Break the eggs (keeping the yolks intact) into individual bowls and set aside. In a small bowl, stir together the olives, garlic and chopped herbs. Set aside.

Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper. Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes). Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.

Whether you’re planning an intimate breakfast for Mother’s Day or inviting the whole gang over for a big family brunch, try treating the moms in your life to an extra-special dish: Raspberry Orange Baked French Toast Cups.

Kontos Foods, maker of artisan flatbreads and other ethnic foods, suggests using Kontos Cocktail Flatbreads - delicious mini Pita breads - to make this elegant and delicious treat. In addition to the mini Flatbreads, the French Toast Cups feature fresh raspberries, grated orange rind, fresh eggs and other wholesome ingredients. This recipe will make about 5 servings.

Raspberry Orange French Toast Cups Recipe

1 pkg. (5.2 oz.) Kontos Cocktail Flatbread (20 pieces)
1/4 cup seedless raspberry preserves
1 tbsp. butter, softened
Fresh raspberries
3 large eggs
1 cup half-and-half
1 tsp. vanilla extract
1 tsp. grated orange rind
1 tbsp. granulated sugar
1/2 tsp. ground cinnamon
Whipped butter
Maple syrup

Preheat oven to 350 degrees F.

Spread 10 Cocktail Flatbreads with raspberry preserves and top with remaining flatbreads to make little sandwiches. Generously coat 5 (7- to 8-oz.) ramekins (a small glazed ceramic or glass bowl) with butter and place on baking sheet. Arrange two sandwiches and 3 to 4 raspberries in each ramekin. Beat eggs in small bowl with whisk until frothy. Whisk in half-and-half, vanilla and orange rind. Divide egg mixture among ramekins. Using a fork, gently press flatbread sandwiches into egg mixture. Let stand 10 minutes, pressing sandwiches into egg mixture 4 or 5 times.

Bake for 25 minutes or until golden brown and set in center.

Sprinkle with combined sugar-cinnamon mixture and garnish with mint leaf. Serve warm with raspberries, whipped butter and maple syrup.

“This warm, delicious Baked French Toast is an elegant treat for Mother’s Day. The individually baked cups are fun and simple to make, so you can even get young children involved in preparation of Mom’s special meal,” said Steve Kontos, vice president and owner of Kontos Foods.

Every weekend we look forward to sitting down as a family and enjoying a nice breakfast together. We like to make homemade French toast, blueberry pancakes, buttermilk pancakes, waffles and all sorts of different things. During the weekdays, we are so busy...so we really look forward to having a big family breakfast during the weekends.

A few years ago my mother gave me her recipe for making homemade blueberry pancakes from scratch and I've been using her recipe ever since.

Homemade Blueberry Pancakes Recipe

3 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 cup granulated sugar
3 medium eggs
1 stick butter, melted
1 cup milk
3/4 cup frozen blueberries, thawed
butter
maple syrup

In a large mixing bowl sift together the all-purpose flour, baking powder, salt and granulated sugar. In another large mixing bowl beat the medium eggs. Pour the beaten eggs into the flour mixture and stir. Use your microwave to melt the butter and then pour it into a bowl with the 1 cup of milk. Beat the butter and milk together and then pour it into the first bowl. Beat all ingredients in this bowl together until they are well combined. If your mixture is too thick, add a little bit more milk. If it's too thin, add a little bit more flour until it's the desired consistency. Stir in by hand the thawed blueberries until they're thoroughly mixed through the batter.

Melt a little bit of butter (about a tablespoon) in a large skillet over medium heat. Pour a few spoonfuls of batter into the hot skillet. Simmer the pancake on medium heat until you see bubbles form around the edges. Use a spatula and flip the pancake over and simmer until it's done. It should be lightly golden in it's color. Remove from heat.

You'll want to serve the pancakes immediately topped with your favorite toppings. We like ours with additional butter melted on top and some light maple syrup.

These days, they have a national day for just about everything and National Eggs Benedict Day is no exception. National Eggs Benedict Day on April 16th and you if you're looking for an easy-to-prepare recipe...we've got one for you! Today's guest post recipe is courtesy of Huron House Bed and Breakfast. The Oscoda, Michigan, B&B is well-known for its delicious breakfasts and tends to make this Eggs Benedict recipe at least once each week. The recipe makes one serving.

Huron House Eggs Benedict Recipe

1 English Muffin, split
1 Tsp cream cheese, softened
2 large eggs
1 tsp Butter
2 slices good quality, honey or sugar cured ham, approximately 1/8” thick
Balsamic Vinegar
2 slices fresh tomato
1/2 tsp Dried tarragon
1/2 tsp Dried dill
Paprika (just a sprinkle atop finished product)
2 tbsp Hollandaise Sauce
1 tbsp white vinegar

· Prepare hollandaise sauce according to package directions, adding a few sprinkles of tarragon and dill
· Slice tomato approximately 1/8” thick & marinate in balsamic vinegar (use enough balsamic vinegar to cover the tomatoes) with a dash of tarragon
· In deep skillet, bring water with vinegar to rolling boil; gently add eggs and poach approximately 3 minutes
· Meanwhile, butter and grill (or toast and butter) English Muffin halves · Grill ham slices
· Place English muffin halves on plate and spread with cream cheese
· Top with ham slice, followed by tomato slice
· Spoon over hollandaise sauce - approximately 2 TBSP per half
· Add paprika
· Serve on heated plate

Huron House typically serves this with “stuffed” hash browns. Add diced green onions, sour cream and shredded cheddar cheese to shredded hash browns - grill until brown on each side.

About Huron House: Located on the beach of Lake Huron between Tawas and Oscoda, the Huron House is an award-winning 14 room luxury Bed and Breakfast lakefront destination with stunning Lake Huron views and direct beach access. Huron House features King beds, private decks, fireplaces, personal hot tubs and Jacuzzi tubs, and daily breakfast delivered to guestrooms. Privacy and individual attention define the Huron House experience.

The Huron House Bed and Breakfast is located at 3124 North US-23, Oscoda, Michigan 48750. To make a reservation call (989) 739-9255 or click the link above (at the top of this post).

How many of you enjoy having French toast for breakfast? I know I do! I love all kinds of different flavors but really love drowning mine in a good maple syrup and some melted butter. How about you?

Today I have a guest post recipe that is courtesy of: Carrington Farms.

Coconut Banana French Toast Recipe

1 banana
1 cup milk
1 cup coconut milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoons cornstarch
1/4 teaspoon salt
12+ slices bread
2 T Carrington Farms Coconut Oil

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle. Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

Carrington Farms Organic Extra-Virgin Coconut Oil: Carrington Farm's cold-pressed Organic Extra-Virgin Coconut Oil is made from only the freshest certified organic coconuts. With no trans and hydrogenated fats, Carrington Farms Extra-Virgin Coconut Oil is a delicious replacement for butter or fat; sautee vegetables, roast sweet potatoes, add to smoothies or mix into cereal, or even use in baked goods and over popcorn!

Several months ago my husband and I made the commitment to start eating healthy. One of the areas that we've always been terrible at is eating a healthy breakfast. It's just too easy when you get up at 5:30 AM to grab something unhealthy from the refrigerator or to just skip it all together (which leads to snacking all day long!).

Recently we've been making these delicious banana, apple and oatmeal breakfast bars and we absolutely LOVE them! They are really easy-to-prepare and only take a handful of ingredients. If you have a larger-sized family...you can easily double up the ingredients and make a larger batch. When I make them...I pour the batter into an 8" by 8" glass baking dish.

Healthy Banana and Apple Oatmeal Breakfast Bars Recipe

3 large ripe bananas, mashed
2 cups quick oats (oatmeal)
1/2 tsp. vanilla extract
1/3 cup applesauce
1/4 cup almond milk
1/2 to 3/4 tsp. ground cinnamon

* Optional: 1/4 cup raisins

In a large mixing bowl combine all ingredients together until well-blended. Preheat your oven to 350 degrees. Pour the batter into an 8" by 8" ungreased glass baking pan. Place baking pan into the oven and bake for 12 to 15 minutes or until done. It will look lightly toasted on the top. Remove from oven and let cool. Cut into bars and store them in an airtight container.

Note: Not only do these make a great healthy option for breakfast but they are also great for snacking on during the day. A LOT more healthier than eating junk food! You can print out this recipe by clicking on the SHARE button located at the bottom of this post. You can then click on email it to yourself for printing or click on the PRINT NOW button.

One of my favorite fruit smoothie combinations happens to be peach and mango! I seriously could drink one of these smoothies almost every day! There is just something delicious about combining juicy peaches with juicy mangoes which makes them just perfect!

When I make these smoothies I like to use this quick and easy recipe. When it comes to the milk...I use whole milk but my husband who is on a diet using skim milk. My mother on the other hand will use coconut milk and my adult daughter prefers almond milk. You can use your favorite milk! In addition, I don't add any type of sugar because I find adding the honey makes it sweet enough for me. However, my daughter adds a teaspoon of granulated sugar and a 1/4 teaspoon of ground cinnamon to hers while mixing the ingredients in the blender.

Peach and Mango Smoothies Recipe

1 1/2 cups milk
1 1/2 cups frozen sliced peaches
1 cup frozen sliced mangoes
1 tablespoon honey
1/2 teaspoon vanilla extract
1 cup ice cubes

In your blender container combine all of the above ingredients together. I toss my peaches and mangoes into the container partially thawed from my freezer. I like to thaw them partially in the refrigerator for 2 hours before blending or at room temperature for 20-30 minutes. Cover the container and process for 15 to 20 seconds or until it's the desired consistency that you prefer. Pour into chilled glasses and enjoy immediately.

In response to growing consumer demand, the Vitamin Shoppe is excited to introduce a brand new category in nearly 700 stores nationwide and online at VitaminShoppe.com. Protein Pantry includes a specially curated assortment of 40 protein-packed foods such as pancake mixes, nut butters, powdered peanut butter and more!

Brian Tanzer, MS, CNS, Nutritionist and Product Formulator for the Vitamin Shoppe explains that, “for those looking to increase lean muscle mass, protein plays a vital role in the growth and repair of lean muscle tissue when combined with resistance training. In addition to common food sources (beef, chicken, fish, eggs, milk, etc.), protein-infused foods can be a convenient way to meet daily nutrition needs.” Adding protein to your diet also helps keep you satisfied! The Vitamin Shoppe’s new Protein Pantry features a specially curated assortment of 40 products.
For this review I was sent several products to try out for you. Let's start off with the AboutTime Protein Pancake Mix in the Cinnamon Spice flavor. It comes in a net wt. 1.5 lbs. easy-to-use and store plastic canister. Per serving: 290 calories, 21g protein and 6g fiber. It's a great way to start off your day with a healthy breakfast. There are no additives, preservatives and it's gluten-free.

These protein-filled pancakes are very easy-to-make. You simply measure out 1/2 cup of the dry mix and whisk it with a 1/4 cup of cold water. You don't add eggs, milk or anything else. Preheat your griddle to 325 degrees and pour your batter in to make two 6" around pancakes. Cook until golden on one side, flip-over and repeat. These pancakes are a little bit more denser than what I'm used to but wow...they really pack a delicious flavor!!!
The FlapJacked Mighty Muffin in the Double Chocolate flavor contains 20g of protein and has probiotics right in the mix. Each cup makes one serving which has 220 calories. This muffin mix is really cool. It's pre-packaged in a microwaveable cup and you simply add a little water to the dry mix, stir and microwave it in the cup for about 35 seconds. Let it cool for 2-3 minutes and then enjoy! My husband quickly devoured this double chocolate muffin. He loved that it didn't contain the goodies like you traditionally see in store-bought muffins. ie. chopped nuts, fruits, etc. He likes his muffins very plain and this one suited him to a tee!
We also received 3 single-use packets of Vanilla Maple Nut Butter. I'm personally not a fan of nut butters so I left my mother taste-test these for me. She likes to use a variety of spreads on her toasted bagels and that is exactly how she enjoyed the Vanilla Maple Nut Butter. She said it has a really nice & creamy texture to it and was very flavorful. She loved them so much that she plans on visiting the store and picking up some more.

You can learn more about this new line of protein-packed products from The Vitamin Shoppe by visiting their website online. You can connect with the company on Facebook too.

Disclosure: Shelly received complimentary samples of the products featured in this blog post. No monetary compensation was received. Regardless of receiving complimentary samples, Shelly's opinion about the products are 100% her own, unbiased opinion. Your thoughts may differ.

When it comes to beloved fall flavored foods, those with celiac disease or gluten sensitivity tend to get the short end of the stick. In an effort to provide a product that is both gluten-free and packed with delicious autumnal taste, Barbara’s launched their all-new, seasonal Pumpkin Puffins.

Made with real pumpkin and spiced with all of the classic pumpkin pie flavors, this low-sugar and non-GMO treat is nothing short of irresistible. In addition to being celiac-friendly, Pumpkin Puffins are extremely versatile and can be incorporated into an endless amount of gluten-free recipes.

I received a complimentary box of the new limited-edition Pumpkin flavored Puffins Cereal from Barbara's to try out for all of you. The cereal is gluten-free and is flavored with real pumpkin. The serving size is 1 cup of dry cereal which is only 110 calories. If you enjoy it with a 1/2 cup of skim milk it's 150 calories. This is fabulous for those who are counting calories and watching their weight. Each serving contains 8g whole grains, 3g fiber and has only 5g sugar.
Hubby and I enjoy cereals for breakfast a few times a week. What I really loved about this cereal is that even after 10 minutes of it sitting in a bowl of milk...it didn't become a soggy mess. It has a really nice flavor to it with the pumpkin which is only slight...nothing over-bearing at all. Very nice texture too!

Our little grand daughter was over and she likes snacking on dry cereal so I always place some dry cereal in a sandwich baggie for her. She really liked this cereal too! The Pumpkin flavor is a limited-edition flavor and I would personally love to see it become part of Barbara's regular line. Yes, people, it's that good!

You can learn more about Barbara's gluten-free products by visiting their site online.

Disclosure: Shelly H. received complimentary samples of the product features in this review. No monetary compensation was received. Her thoughts, opinions and words are 100% her own and were not influenced in any way.

The American breakfast landscape is quickly changing - approximately 80 percent of Americans eat breakfast at home and are on the search for healthier meal options to replace once-popular sugary cereals and juices (NPD Group).

“Making time for a healthy breakfast is a delicious way to jump-start a busy day,” said Beth Nielsen, Chief Culinary Officer of Nielsen-Massey Vanillas, Inc. “Adding a splash of Nielsen-Massey Vanillas to nutritious morning meals is a great way to impart additional flavor without the extra calories and excess sugar.”

The following tips from Nielsen-Massey Vanillas are simple methods for enhancing the flavor of breakfast staples while maintaining the healthy profile of the original:

* Add a splash of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract to a pot of oatmeal for subtle richness and smooth vanilla flavor.

* Measure a teaspoon of Nielsen-Massey Tahitian Pure Vanilla Extract and blend into smoothies to mellow acidic fruits.

* Sprinkle a pinch of Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder in daily cups of coffee for an all-natural flavor alternative.

Double Blueberry Chia Oatmeal Recipe
Yields 4 cups

4 cups whole milk (may substitute with 2% milk)
2½ tablespoons amber agave syrup (nectar)
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups old fashioned oats
2 tablespoons white chia seeds
⅓ cup dried wild blueberries
1 pint fresh blueberries, rinsed
milk to pour over cooked oatmeal, if desired
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

In a large saucepan, over medium-low heat, add milk, agave syrup, vanilla extract, cinnamon and salt; stir to combine. Add oats, chia and dried blueberries; stir to combine. Cook until done, about 20 minutes, stirring occasionally. Remove from heat. Serve topped with fresh blueberries, milk and a sprinkle of vanilla sugar.

Say hello to Fruttata freeze dried fruit! In case you’re not familiar, the crisps are created via freeze drying , the process of removing moisture from food through a dryer at -40°F. Made from the freshest fruits, Fruttata is the ultimate, tasty ingredient to incorporate into your favorite recipes. And, your guests will be blown away that the “surprise ingredient” in these recipes is, as Fruttata likes to say, “nothing but fruit!”

You can learn more about Fruttata by visiting their site online.

Fruttata Banana Pancakes Recipe

1.5 cups flour
3.5 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
3 tablespoons butter, melted
1 egg
1.25 cups milk
cooking spray
.36 oz bag of Fruttata Banana crisps freeze dried fruit

Sift together flour, baking powder and sugar in a large bowl. Whisk in melted butter, egg, and milk until combined. Let batter rest 5 minutes. Preheat large skillet over medium heat. Spray with cooking spray. Pour batter into skillet, 1/4 cup of batter each pancake. Cook 2-3 minutes. Flip and add contents of dried fruit bag chopped into smaller desired pieces. Cook until golden, about 1-2 minutes.

Disclosure: This is a guest post/recipe.

We love Mexican food and basically any food with a southwest flavor. Recently we came up with our new Southwest Egg Bacon & Cheese Breakfast Burrito Recipe which has been a huge hit here in our family. Here is how we make them.

Note: You can use as little or as much of these ingredients to suit your own taste buds. Sometimes we mince up some garlic, green peppers or chop up some onions and toss those into our scrambled egg/omelet batter too.

Southwest Egg Bacon & Cheese Breakfast Burrito Recipe

2 flour tortillas
4 large eggs
milk
salt & ground black pepper
chopped tomatoes (we slice cherry tomatoes in half)
1/8 cup Colby Jack cheese, shredded
Guacamole (We use Wholly Guacamole)
4 strips bacon, cooked
Mix up your eggs with the salt, ground black pepper, milk and shredded colby jack cheese. Pour into a skillet and cook until done. While it is cooking heat up your flour tortilla in the microwave or lightly brown it in another frying pan.

When all of your ingredients are cooked and done, layer them in the flower tortilla and then roll it up. Secure it with a colorful toothpick if desired.

Are you tired of the same old, same old breakfast? If so, you have got to try out this cheesy ham and hash brown casserole recipe which is delicious and every easy to make! I have made their recipe a few times now and I use whatever kind of shredded cheese I have on hand. Sometimes I have used cheddar cheese, American cheese, Mozzarella and/or Colby Jack...it was equally as good! My entire family loves this recipe, including my little 5 year old grand daughter.

Cheesy Ham & Hash Brown Casserole Recipe

• 8 ounce ham steak, diced
• 20 ounce bag shredded hash brown potatoes, about 3½ cups
• ½ small onion, chopped
• 4 ounces sharp cheddar cheese, shredded, about 1 cup
• 12 ounce can evaporated milk
• 1 egg
• ¾ teaspoon salt
• ¼ teaspoon pepper

Preheat oven to 350°F.

Layer half of potatoes in an 8x8” baking dish or 2-quart casserole dish coated with cooking spray. Top with half of onion, half of ham, and half of cheese. Repeat layers. In a large bowl, whisk together milk, egg, salt, and pepper; pour over casserole. Cover dish with foil, and bake for 1 hour. Remove foil and bake 5 more minutes, or until top is browned & bubbly. Let stand 10 minutes before serving.

Disclosure: This recipe and photo is courtesy of eMeals.

Breakfast, it’s kind of a big deal, so be sure to start your day off right. Whether you’re someone who prefers to cook a hot breakfast, or someone who enjoys breakfast on-the-go, Morning Rounds is the perfect option for all!

As a busy mother, wife, grandmother and business woman, often times I don't have the time to spend 1 hour in the kitchen cooking breakfast. Lately, I have been scheduling business meetings early in the morning which means I need to grab my breakfast and run.
Morning Rounds are delectably warm when toasted and are delicious spread with butters & jams. Eat them straight out of the bag or even as French Toast; Ozery Bakery’s Morning Rounds are available in Apple Cinnamon, Muesli and Cranberry Orange flavors.

Each variety is heart healthy, low in fat and sodium, and completely free of artificial preservatives and GMO’s. In addition, each bun contains 5g of protein and provides a source of fiber, iron, calcium, Vitamin B, antioxidants and folic acid.
We received several bags of these delicious Morning Rounds and Snack Rounds to review for all of you. I have to say, every member in my family is impressed with them! We all have been enjoying the Morning Rounds toasted in the morning with either a little melted honey butter on top or with a few drizzles of maple syrup on the top.

What is really cool is that you can eat them straight from the bag or you can heat them up in your toaster or toaster oven if you prefer a hot breakfast. Further more, you can eat them plain or top them with butter, honey butter, maple syrup, flavored cream cheese, ham, jelly, freshly sliced fruit or whatever else you can think of!
Apple Cinnamon French Toast Recipe

3 Apple Cinnamon Morning Rounds (or Snacking Rounds)
1 egg
¼ cup milk
1 tbsp butter
Maple Syrup to serve

Beat the egg and milk. Half the Morning Round and soak in the egg and milk mixture while lightly pressing onto the Morning Round to help absorb the mixture. Heat on medium high until golden brown.
Final Thoughts: What is really cool is that the Morning Rounds come in smaller snack sizes too which they call Snacking Rounds. They come in the same delicious flavors! We have been packing several of them into a little snack baggie and taking them in our lunch for a mid-day snack. In addition, instead of sitting around in the evening eating high calorie snacks, we just grab one or two of these Snacking Rounds and snack on them. Each one is only 70 calories which is MUCH less than candy, chocolate, potato chips, etc. Great for those of us who are watching our weight.

We love these Morning Rounds & Snacking Rounds from Ozery Bakery! Check out their web site for additional products and information about them. We highly recommend them to you!

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

May is National Egg Month and the great folks over at KRUPS sent over this delicious looking Egg Bake recipe for me to share with all of my foodie blog readers. I don't know about all of you, but my family loves eggs and we eat them almost daily in one form or another.

Eggs supply a wide variety of vitamins and minerals such vitamins A, D and E. In fact, egg yolks are one of the few foods that naturally contains vitamin D. Eggs are also low in calories...they are about 75 calories per large egg. From hard boiled to poached, the incredible, edible egg is a nutritious powerhouse for meal and snack time.

Egg Bake Recipe

3 cups shredded Cheddar cheese
3 cups shredded Monterey Jack cheese
½ cup chopped mushrooms
1/3 cup chopped scallions
1/2 cup chopped red pepper
1 cup fresh spinach
2 tablespoons butter
2 cups chopped ham or sausage
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried dill
Salt and Pepper to Taste.

Instructions:
1. In a ungreased 13-in. x 9-in. x 2-in. baking dish, sprinkle half of both cheeses and set aside.
2. In a medium skillet, sauté mushrooms, onions and red pepper and spinach in butter until tender.
3. Place over cheese and top with ham or sausage. Sprinkle mixture with the remaining cheese.
4. In a bowl, beat eggs. Add milk, flour, parsley, dill, salt and pepper; mix well.
5. Slowly pour over the cheese.
6. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

Disclaimer: The recipe and photo is courtesy of KRUPS. Please see their web site for additional recipes and product information. No compensation has been received.

Are you treating mom to a special breakfast in bed this Mother's Day? If so, you have got to check out this gourmet pancakes recipe from the great folks over at Maia Yogurt. They look and sound delicious! Here is the recipe they sent over for me to share with all of my foodie blog readers.

Make sure this mothers day is one she'll never forget! Start her day the right way with a delicious breakfast in bed with Maia Yogurt's Mothers Day Pancake Feast. With just a few easy steps, you'll have a present she'll never forget.

Mother's Day Gourmet Pancakes Recipe

1 - 6 oz container nonfat Maia Greek Yogurt
1 large egg
½ cup All-Purpose Flour
1 tsp baking soda

Directions:

1. Mix Maia Greek yogurt and egg in a bowl.

2. Add dry ingredients and blend until smooth.

3. Spoon batter onto sprayed pan heated to med-high heat and spread each scoop into a circle. The batter should make about 4-8 pancakes. Cook until golden brown on the bottom and flip when the pancakes start to bubble a bit on the surface.

4. Serve with fresh fruit (bananas, blueberry, and strawberries are fantastic) or a scoop of Nutella to really make your Mother smile!

For more information on Maia Yogurt, visit their official website at http://www.maiayogurt.com/. Recipe and photo are copyright Maia Yogurt.