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Deliciously Easy Recipes

BREAKFAST

Concord Grape Spread

By Kleinworth & Co 17 Comments

One day we stopped by to see Joe- our farmer friend down the road. We wandered the farm looking at the last of his bounty for the season. It was a glorious day that I enjoyed so much.

Before we left with our bushel of apples we bought from him, he handed me a few handfuls of fresh concord grapes he picked the day before. The smell was absolutely HEAVENLY & the taste was even better.

We could have very easily eaten them all while we drove around that day & that would have been it for those grapes. But I held everyone off & saved them until we got home. I wanted to make something with them that would allow us to enjoy those fresh concord grapes for many days.

  Concord Grape Spread

Concord Grape Spread

Just look at how gorgeous these ones are.  I  went a little photo happy while I was there.

He picked these off later that day.

Concord Grape Spread

OH! MY! GOSH!  This tastes amazing.

Concord Grape Spread

I’m having a hard time not eating it right out of the jar.

Concord Grape Spread

Concord Grape Spread
Print Recipe
5 from 1 vote

Concord Grape Spread

Ingredients

  • 2 cups washed grapes
  • 3 cups water
  • 1-1/2 cups granulated sugar

Instructions

  • Place all ingredients in medium-large stockpot
  • Place 2 spoons in the freezer to chill.
  • Bring pot to a boil & keep boiling about 40-45 minutes - keep stirring through this time.
  • You will see the grapes break down, the seeds floating around & the mixture thickening up.
  • Once you reach the 40 minute mark take one of your spoons from the freezer & dip it in your spread- return to the freezer for 3 minutes. Continue to boil mixture while you are waiting for the spoon.
  • Remove spoon & tip to see if it runs- if it doesn't- your spread is ready.
  • If it does run- continue to boil additional 5 minutes at a time & repeat the spoon test until it doesn't run.
  • Once it's ready - remove from heat. Place a mesh colander over a small bowl & pour your spread in carefully. Press through with your spatula to get as much of the spread into your bowl while straining those seeds & remaining skins out.
  • Once you have strained completely- toss the seeds & skins & transfer your spread to your jars.
  • Allow to cool overnight before using.
  • Store in refrigerator or in freezer for long term.

 You will LOVE having this on your morning toast or muffin.

Frosted Apple Pie Breakfast Cake

By Kleinworth & Co 13 Comments

As we are coming to the end of the fresh produce season here, I am spending lots of time visiting the farm down the road picking up apples 40 pounds at a time.  I’m canning as many jars of applesauce, apple pie filling & apple butter as I can to see just how long it will take me through the cold months here.   At the same time I am using some of those things in my baking for the kids & their breakfast.  This time I decided to use some of that apple pie filling & make them a frosted breakfast cake.  Rarely do I add  the frosting for them but this one just seemed like the right recipe to do just that.

 

Frosted Apple Pie Breakfast Cake

 


Frosted Apple Pie Breakfast Cake

This has the perfect blend of cinnamon & apple.  You know my son & his obsession with all things cinnamon was loving this.

Frosted Apple Pie Breakfast Cake

 

Frosted Apple Pie Breakfast Cake
Print Recipe

Frosted Apple Pie Breakfast Cake

Ingredients

  • 1/2 cup 1 stick butter -softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 1 tsp baking soda
  • 1-1/2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/2 cup homemade cinnamon brown sugar applesauce
  • 2 cups apple pie filling

Glaze

  • 1 cup confectioners sugar
  • 1-2 tbsp milk

Instructions

  • Preheat oven to 350 degrees
  • Spray 9x13 pan with cooking spray - set aside
  • Beat butter & sugars together until creamy. Add eggs & vanilla- beat.
  • Add in baking soda, flour - slowly beat into mixture
  • Stir in applesauce & apple pie filling until well combined.
  • Pour into prepared pan.
  • Bake 50-55 minutes or until toothpick test is clean.
  • Cool 20 minutes on wire rack in pan.
  • Whisk together glaze ingredients in small bowl & pour over cake.
  • Allow glaze to harden before serving.
  • Store in airtight container in refrigerator for up to 3 days.
  • Microwave 30 seconds before serving.

 

It’s a great fall recipe that your family will love to have in those cool crisp mornings.

 

 

 

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

 

 

 


Caramel Apple Spice Bread

By Kleinworth & Co 6 Comments

So what do you do when you have 40 pounds of apples on hand??  Well you start by making lots & lots of Apple Pie Filling.  Then you start using that filling in all sorts of recipes.  Or at least that’s what I have been doing since we picked up our apples from the orchard down the street.  I couldn’t be happier with the smell of cinnamon & spice filling my house each day.  Apples & cinnamon are a top favorite of the hubs & my son-  so they are in absolute heaven here at the moment.

I needed to whip up something quick for the kids for breakfast the other day so I decided to make this…

 

 

Caramel Apple Spice Bread

 


 
Caramel Apple Spice Bread, fall recipes, apple bread
This has all the apple, spiced, cinnamon, fall flavor you are after this time of year.
Moist & perfect with your morning coffee.

 

Caramel Apple Spice Bread, fall recipes, apple bread 

Caramel Apple Spice Bread, fall recipes, apple bread
Print Recipe

Caramel Apple Spice Bread

Ingredients

  • 3 eggs
  • 1 cup canola or vegetable oil
  • 2 cups granulated sugar
  • 2 cups apple pie filling I used my Caramelized Pear Pie Filling only substituted the pears for apples
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 3-1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Cinnamon/sugar mix to sprinkle on top

Instructions

  • Preheat oven to 325 degrees.
  • Grease 2 loaf pans- set aside.
  • Combine all ingredients (except the cinnamon/sugar mix) in mixer bowl & beat well until completely combined into a thick batter.
  • Spoon batter into your prepared pans
  • Sprinkle with cinnamon/sugar mixture
  • Bake 70-80 minutes or until toothpick test is clean
  • Cool in pan on wire rack
  • Remove from pan & store wrapped in foil at room temp.
 

 

 
Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

 

 



 

Pumpkin Spice Syrup

By Kleinworth & Co 23 Comments

Pumpkin Spice Syrup takes your favorite pumpkin spice flavor & puts in in a pancake syrup. It’s easy pumpkin recipes like this that really make your morning!

Pumpkin Spice Syrup

I know I mentioned that I am not a huge fan of pumpkin flavored things- but the rest of my family is.  I spent an entire day in the kitchen playing with recipes & ideas to come up with some new family favorites for the season.  We happened to be planning on a big batch of pancakes for the weekend & normally I would whip up some blueberry syrup for that.  But I really wanted something that didn’t feel like summer- I wanted something warm & cozy feeling.  So I came up with this

Pumpkin Spice Syrup 

Pumpkin Spice Syrup
Print Recipe

Pumpkin Spice Syrup

Ingredients

  • 1 cup corn syrup
  • 2 cups sugar
  • 1/2 cup water
  • 1 cup evaporated milk
  • 2 tsp vanilla
  • 3 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp nutmeg

Instructions

  • Pour corn syrup, sugar, water, cinnamon, pumpkin pie spice & nutmeg in 2 qt saucepan.
  • Whisk to combine & heat over med-high heat until it comes to a boil
  • Whisk constantly - let boil & cook 3-5 minutes
  • Remove from heat & slowly pour in evaporated milk- whisking the entire time.
  • Whisk in vanilla
  • Transfer to airtight container - store in refrigerator
  • Heat in microwave before serving

 

It’s absolutley FABULOUS! All the smells & flavors of fall – drizzed on my breakfast. Plus- it’s so simple- you have to make it. I know this is something I make often & always have on hand this time of year. It’s not only great on pancakes, waffles or french toast, but I love adding it to my ice cream & my morning coffee. No wonder we go through it so quickly- right?!

 

Want More Syrup?

Coffee Bean Syrup

Coffee Bean Syrup

"Spring Thyme" Review & Blueberry Syrup {Recipe}, blueberry syrup recipe

Blueberry Syrup

 

 


Don’t miss these great ideas from these bloggers….
No Bake Pumpkin Cheesecake Lasagna from Creole Contessa
Pumpkin Bars from Blessed Beyond A Doubt

 

To see where I am linking today- visit HERE

 

Caramel Pear Turnovers

By Kleinworth & Co 25 Comments

Today some my my dearest blogger friends have joined me for this month’s Recipe Round-Up.  We are all posting our Best Fall Recipes.  My friends have really pulled out all the tricks this month & have shared some really awesome recipes for the fall season.  I’m so excited to try them all.   At the request of the hubs- I decided to share with you today this super quick & tasty breakfast recipe.

Caramelized Pear Turnovers

Since I already had the filling & caramel in my fridge- (I always keep them both on hand this time of year for quick recipes)
it made these turnovers really quick to make & enjoy right away.

Caramel Pear Turnovers

Caramel Pear Turnovers
Print Recipe

Caramel Pear Turnovers

Ingredients

  • 1 sheet frozen puff pastry - thawed
  • 1 egg white
  • 1 tbsp water
  • 3/4 cup pear pie filling
  • 1/2 cup Caramel/ Dulce de Leche

Instructions

  • Preheat oven to 400 degrees
  • Lay out your puff pastry sheet on parchment
  • Cut into 6 squares
  • Combine water & egg white & whisk lightly with fork.
  • Brush egg wash on edges of puff pastry
  • Add spoonfuls of pear pie filling on one half of each square.
  • Fold over pastry dough to cover filling & crimp down with a fork.
  • Transfer to ungreased baking sheet.
  • Bake 14-20 minutes - or until puffed & golden brown.
  • Transfer to wire rack.
  • Add your caramel to pastry bag & pipe on over the top of each turnover.
  • Serve warm.

I’m sharing this as part of our September’s  Recipe Round-Up. Want more Fall Recipes???
September Recipe Round-Up, Best Fall Recipes

Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

Apple Cake with Brown Sugar Glaze from Let’s Dish

Chocolate Peanut Butter Caramel Pretzel Poppers from Reasons to Skip the Housework

Apple Ginger Cocktail from One Martini at a Time

Apple Fritters from In the Moment With

Rosh Hashanah Apple Cake from Random-osity

Apple Pumpkin Muffins from Joyful Healthy Eats

Chocolate Pecan Pie Granola from Little by Little

Crock Pot Tuscan Bean Soup from Mostly-Homemade Mom

Apple Cupcakes with Salted Caramel Frosting from Nap-Time Creations

Caramel Pear Breakfast Cake

By Kleinworth & Co 6 Comments

I participated in a campaign on behalf of Mom Central Consulting for Smart Balance.

I received product samples, and a promotional item as a thank you for participating.

 

I make a lot of recipes- you all know that.  Some….okay, most of them are not so healthy.  But I have been trying to change that in an effort to make the things we love to eat a little better for us.  So when I was asked by Mom Central to check out Smart Balance & their new packaging I was thrilled.  We often purchase Smart Balance & love all the different varieties.  We use it as a spread mostly but never really used it for cooking & baking.  But like I said- I have been wanting to start changing our favorite recipes to make them healthier, so this was the perfect opportunity to push me to do that sooner rather than later.

 

Smart Balance Approved Imag275

The samples arrived just in time for me to make the kids’ breakfast.  As you know I am going on 6 months of homemade breakfasts for the kids.  So the day the Smart Balance arrived I was getting ready to make them some breakfast cake with the abundance of pears we picked up in our co-op basket.   So I decided to jump right in & swap the butter for Smart Balance.   I’m finding that it’s not just great for the morning toast & oatmeal, but it’s great in this recipe & all the others we have made since it arrived.

Caramel Pear Breakfast Cake

I’m really loving the new square tub too.  Smart Balance redesigned their round packaging to a square tub to save space in refrigerators & in the store.  The 15 oz quantity is the same as before- but the new tub is eco-friendly.  It reduces greenhouse gas emissions by 18% – that equals 6,487 newly planted trees each year.  Very cool!!  For more info on Smart Balances eco-friendly, space saving package redesign- check out their website.

I really do like the square tub- it’s amazing how just changing the shape can save me so much room in my fridge.

 

Print Recipe

Caramel Pear Breakfast Cake

Ingredients

Cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup Smart Balance
  • 1-1/4 cup milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3 pears- peeled & diced

Streusel

  • 3 tbsp Smart Balance
  • 1/4 c all-purpose flour
  • 1/4 cup brown sugar

Topping & Drizzle

  • 1/2 cup Caramel/Dulce de Leche
  • 1 pear peeled & sliced lengthwise

Instructions

  • Preheat oven to 350 degrees.
  • Spray 9x13 pan with cooking spray & set aside.
  • Combine all cake ingredients (except diced pears) in mixer bowl & beat until smooth batter forms.
  • Fold in diced pears.
  • Spread into prepared pan.
  • Take 1/4 cup of caramel & drop dollops on top of batter. Take a stick or knife & drag though to swirl. Reserve remaining 1/4 cup caramel for serving.
  • Add sliced pears to top- laying out across - not overlapping.
  • In separate small bowl combine streusel ingredients & mix with fork. This will be more of a creamy paste like consistency - not crumbly.
  • Drop in small spoonfuls on top of batter. Do not mix in.
  • Bake 45-50 minutes - until toothpick test is clean.
  • Cool in pan 45-60 minutes.
  • Drizzle remaining caramel over top when serving.

 

Enjoy!!!  This is a huge hit in this house!!

 

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

 

 

 

 

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Raspberry Chocolate Chip Donuts

By Kleinworth & Co 1 Comment

Raspberry Chocolate Chip Donuts an easy homemade donut recipe that’s baked with fresh raspberry jam. Perfect for breakfast. Be sure to make a double batch!

Raspberry-Chocolate-Chip-Mini-Donuts

Good Morning!!!  How are all of you today??  I made a special – healthier treat for breakfast the other day.

Raspberry Chocolate Chip Donuts

 

I have been avoiding making things in the oven- that means no banana bread.  So I have been trying to come up alternatives- which means that the donut maker has been making an appearance more often.  But that doesn’t mean that we have shifted to unhealthy 100% of the time here.  Doing things like leaving off the glaze & substituting a light dusting of powdered sugar instead is just as yummy!!

Raspberry Chocolate Chip Donuts

These were so good- just the right amount of sweet without feeling like I was eating a bunch of sugar.

Such a simple homemade donut recipe- made 32 mini donuts for us, which is great because with 3 teens in the house, I always feel like I’m cooking for an army. These were just perfect for a weekend breakfast with some leftover for Monday morning coffee.

Raspberry Chocolate Chip Donuts

Raspberry Chocolate Chip Donuts
Print Recipe

Raspberry Chocolate Chip Donuts

Ingredients

  • 3 c flour
  • 1 c sugar
  • 3 tsp baking powder
  • 2 sticks butter-melted
  • 1-1/2 c milk
  • 2 eggs
  • 1/4 cup mini-chocolate chips
  • 2 tbsp raspberry marmalade

Instructions

  • Preheat donut machine or Preheat oven to 350
  • Combine dry ingredients in large bowl
  • Make a well in the center.
  • Whisk in milk, then eggs.
  • Whisk in melted butter once slightly cooled.
  • Continue whisking until batter is smooth.
  • Add in chocolate chips & marmalade & fold to slightly mix.
  • Fill donut pans or wells in donut maker.
  • For full size donuts in the oven- bake approx 10-12 minutes
  • For mini-donut maker bake 6 minutes
  • transfer to wire rack to cool
  • Serve immediately OR
  • Store in airtight container in refrigerator.
  • Warm in microwave 20 -30 seconds before eating.

 

Raspberry Chocolate Chip Donuts

ENJOY!!!!
If you want some glaze- I have several in my other donut recipe posts .

If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo

 


Looking for more of our favorite breakfast recipes?

Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls

Bacon Cheddar & Spinach Quiche Cups are a perfect, savory brunch recipe that's so easy to make. Baked in fluffy puff pastry- these mini quiches are delish! Perfect for Easter or Mother's Day celebrations, you'll want to make 3-4 batches to feed your crowd. But don't worry, they are so simple & take less than 30 minutes.

Bacon Cheddar & Spinach Quiche Cups

Peanut Butter Overload Pancakes

Peanut Butter Overload Pancakes

Don’t miss these great ideas from these bloggers….
Overnight Cinnamon Apple Baked French Toast Casserole from Life Love & Sugar
Raspberry Cream Cheese Coffee Cake from OMG Chocolate Desserts

 

To see where I am linking today- visit HERE

 

Visit Sponsors Site

Oatmeal Raisin Muffins w/ #LACTAID

By Kleinworth & Co Leave a Comment

**Disclosure- I was sponsored by LACTAID for this post & future posts. All opinions & thoughts are my own.

 

As I have told you before- I have incorporated LACTAID into many of my recipes lately after I was able to sit in on a LACTAID Briefing Session with dietitian Michelle Harrington, Cooper Munroe of The Motherhood & celebrity chef Melissa d’Arabian back in May.  Some of you may have seen Melissa d’Arabian Wednesday on the TODAY Show talking about cooking lactose-free dinner options with LACTAID.   You can watch the video of that segment below.

 

Cooking with LACTAID has been just as easy as when I was previously cooking with milk.  One just substitutes for the other & there really isn’t any change in flavor.  So I decided to share with you a recipe that I have been making quite often in my quest to stop buying pre-packaged breakfast foods for the kids.  This means that every couple days I bake something & a lot of the time it’s muffins or a breakfast cake/bread of some sort.  One of the kid’s favorites are these

 

Oatmeal Raisin Muffins

 

They taste like an oatmeal raisin cookie- but so much healthier.

Adding LACTAID to them has made it so everyone in the house can enjoy them too.

 

Oatmeal Raisin Muffins

Print Recipe

Oatmeal Raisin Muffins w/ #LACTAID

Ingredients

  • 2 cups LACTAID
  • 2 cups quick cooking oats
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2/3 cup raisins
  • 1 tbsp cinnamon
  • 2 tbsp cinnamon/sugar mix for sprinkling

Instructions

  • Preheat oven to 425 degrees.
  • Line muffin tins- set aside.
  • In small bowl combine LACTAID & oats & let soak for 10-15 minutes.
  • In mixer bowl- beat oil & eggs- then add oatmeal/LACTAID mixture.
  • Add flour, sugar, baking powder & salt to your wet mixture & beat until just combined.
  • Spoon into prepared pans.
  • Sprinkle with cinnamon/sugar mixture.
  • Bake 25 minutes or until they spring back when touched.

 

Check out Melissa d’Arabian on The TODAY Show Wednesday!

Melissa shared a recipe for Chicken with lactose-free Creamy Mushroom Sauce. Watch HERE.

 

 

You can also view/print my other LACTAID recipe for – Ban-Apple Muffins

Ban-Apple Muffins & #Lactaid , banana muffins, apple muffins, breakfast muffins, recipe

 

Melissa d’ Arabian

LACTAID Brand Spokesperson – Mom of four girls, Author of NY Times best selling cookbook, Ten Dollar Dinners, Celebrity Chef & Television Host, Was on live segments on the TODAY Show with Kathie Lee & Hoda

Michelle Harrington , R.D.

LACTAID® Regulatory and Nutritional Affairs Manager, Pediatric Dietitian at Children’s Hospital in Philadelphia

 

Be sure to check out LACTAID & see all the products they offer https://www.LACTAID.com/products

 

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

 

 

 

 

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Pink Velvet Funfetti Donuts

By Kleinworth & Co 13 Comments

It’s National Donut Day!!!!  It’s time to celebrate with some….

Pink Velvet Funfetti Donuts

 

You know I wasn’t going to let National Donut Day go by without making something to celebrate right??!!!  I mean- every donut should be celebrated.   I have so much fun with my little mini-donut maker. I try to make some for a Saturday morning at least once a month to sort of break the cycle of muffins & breakfast cakes & other things.   Besides- don’t you just have those days when you just REALLY CRAVE a donut??  I definitely do.

 

Pink Velvet Funfetti Donuts

These were SO MUCH FUN!!!!

I was going to do red velvet but as I was adding the food color the pink just grabbed me

& I thought it was better for summer to do something a little lighter.

 

Pink Velvet Funfetti Donuts
Print Recipe

Pink Velvet Funfetti Donuts

Ingredients

  • 4 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp vanilla extract
  • 1-1/2 c buttermilk
  • 2-1/2 tbsp cocoa powder
  • 4 eggs slightly beaten
  • 4 tbsp melted butter
  • 1 tsp red food color

Instructions

  • Sift together flour, sugar, salt & baking powder.
  • Add buttermilk, eggs, vanilla to dry mixture- mix.
  • Add butter- mix until combined.
  • Add cocoa powder & food color- beat until just combined.
  • Fill full size donut pans & bake 5-8 minutes.

OR! fill mini-donut maker & bake 3-5 minutes.

  • Donuts are done when they spring back when touched- do not over cook.
  • Allow to cool on wire rack.
  • Dip in glaze & sprinkle with Funfetti before glaze dries.

Glaze recipe

Want more Donut recipes- head HERE

 

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

 

 

 

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Southwestern Egg & Potato Casserole

By Kleinworth & Co 5 Comments

Today’s the day! I’m so excited to be participating in an Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade recipes on each others blogs for the day.

I am swapping blogs with Rachel from {I love My Disorganized Life}.

I just know you’re going to love what she’s got for you today.

 

I’ll be sharing Cinnamon Coffee Cake on her blog, so be sure to stop by and check it out! If you want to go see all of the recipes in the blog swap be sure to go and visit one of the host’s  Rachel {i love my disorganized life}, Julie {White Lights on Wednesday} or  Kelley {Miss Information}, to see all the recipes linked up in the swap.

 

Give a nice warm welcome to Rachel!!! 

 

Hello! I’m Rachel Willis from {i love} my disorganized life. I am so excited to be here visiting with you today.

 

I love breakfast. In fact, it’s my favorite meal of the day. I’m also a fan of quick and easy. Like with potatoes and salad, I’d much rather use frozen potatoes and bagged salad any day. The two things I like least to do in the kitchen are cleaning potatoes and cutting the veggies for salad. . Just ask my husband, he can totally vouch for me! Oh, don’t get me wrong, I love to bake, craft and sew, but I also love a good short cut. I guess you could say I’m somewhere between a homemade and a semi-homemade mom.

 

With that being said, I have a wonderful breakfast/brunch dish for you. Southwestern Egg Casserole. Not only is it delicious, it’s also very versatile and can be tailored to any taste. It’s my go-to recipe for holiday brunches and Christmas morning, but can easily be made any time of the year. In fact, I made it this weekend when my sister came out from California with her family. It was perfect for feeding all of our hungry kids!

Southwestern Egg & Potato Casserole/ {i love} my disorganized life

Print Recipe

Southwestern Egg & Potato Casserole

Ingredients

  • 1- 1 1/2 C potatoes O'Brien with onion and peppers
  • Salt pepper and garlic powder to taste
  • 1/2 C cooked and diced {any combination of the following} bacon ham, sausage or green chilies {if desired}
  • 6 eggs
  • 2 Tbsp whole milk or half & half
  • 1/2 C shredded cheddar cheese

Instructions

  • Heat oven to 350*; spray an 8 x 8 dish with non-stick cooking spray
  • Arrange potatoes in a single layer in pan
  • Add salt, pepper and garlic powder
  • Add {any combination of the following} bacon, ham, sausage or green chilies {if desired}
  • In a medium bowl, beat eggs and milk
  • Pour egg mixture over potatoes
  • Sprinkle with cheese
  • Bake at 350* for 50 minutes or until eggs are firm

Thank you so much for spending this time with me. I hope you have enjoyed it as much as I have.

 

About Rachel: A Southern California native, Rachel has lived in Southern Arizona for the past 17 years with her wonderful husband of 22+ years. They have five children and two grandchildren. When Rachel is not chasing one of the kids down, she is chasing golden retriever puppies. Although she is disorganized, she is constantly working on not being disorganized. That’s OK, because she loves her disorganized life.

Keep up with Rachel: Facebook, Twitter, Instagram, G+

 

Thank you Rachel for joining & sharing here today.  It’s been an absolute pleasure!!!

Be sure to head on over to Rachel’s place & grab my Cinnamon Coffee Cake Recipe. 

Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly

To see where I am linking today- visit HERE

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Granola Breakfast Bites {Recipe}

By Kleinworth & Co 14 Comments

I have something special for you all today!

I have teamed up with an amazing group of bloggers & we want to welcome to the May Flowers Giveaway Event hosted by Famous Free Samples! We’re looking to celebrate spring even more with a bunch of fabulous bloggers and a great prize.

$100 Gift Card Giveaway

Whether you’d like to stock up on goods to make your garden enviable this spring or whether there’s another home project that you’ve got your sights set on, this is the giveaway for you. One lucky winner will be the recipient of a $100 Home Depot gift card to use however they’d please!

This giveaway begins on May 1st and will run through May 15th at 11:59pm EST. Open to residents of the US only, 18+.

Use the PromoSimple form below to enter this giveaway. Also, be sure to come back daily for more chances to win. Good luck!

$100 Home Depot Gift Card

 

Now- I’m going to shock you all today… I made something healthy.  No flour, no sugar- all “good for you” stuff.

I had this huge bag of granola mix from our co-op &  after putting it on yogurt a couple times the kids wanted something different.  So I decided to take what I had & mix it with the bananas that were on the counter & quickly going south.  I also needed something to help hold it all together & give it some staying power once they had been enjoyed.  So in came the peanut butter.  They came out great & the kids LOVED them.  I had just one on my way out the door one day & you know, it held me over all day.  I had to force myself to have lunch – a late lunch- because I still felt full from this one little energy bite.

 

Granola Breakfast Bites {Recipe}

Our granola was oats, coconut oil, macadamia nuts, dried papaya, dried pineapple & some other things I can’t remember.

It came in this huge bag.  I was so happy to be able to put it to good use.

 

Granola Breakfast Bites {Recipe}

Print Recipe

Granola Breakfast Bites {Recipe}

Ingredients

  • 2 small bananas
  • 3 cups granola mix
  • 4 heaping tbsp crunchy peanut butter

Instructions

  • Put all ingredients in mixer & beat on low until well mixed.
  • Scoop onto baking sheet.
  • Bake at 350 degrees for 10 minutes to firm them up.
  • Cool on wire rack & store in air tight container for up to 3 days.

 

Have a great Thursday everyone!

Don’t forget to take advantage of this awesome offer from Goodies Co.

 

Remember- when you click through the above link- you get to bypass the wait list.

 

Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best Weekly

To see where I am linking today- visit HERE

 

 

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Chocolate Cake Donuts & Peanut Butter Glaze

By Kleinworth & Co 20 Comments

Happy National Peanut Butter & Jelly Day!!

I thought that since today is National Peanut Butter & Jelly Day I would at least try to incorporate one of the two into my post today.  I didn’t come up with anything fancy to tweak the good ol’ PB&J- but I did make some chocolate cake donuts & then topped them with a peanut butter glaze.   Mmmmm- they were great!  The house smelled like a donut house & I was in heaven.  I’m telling you- it’s so bad that I have a donut maker in the house.

But the good part is that- even though these are not super healthy, they are not packed full of preservatives or chemicals.  My kids are now eating home made goods for breakfast more often than they are pulling out the cereal or Pop Tarts.  I know these have sugar- but my guess is that since they are minis- it’s probably less than the standard kid breakfast.  I’m probably just justifying it to myself.  But at the same time- I really am trying to be far more conscious about the chemicals we are ingesting on a daily basis.  Plus- I just like that I can make something myself that they like.  🙂

Chocolate Cake Donuts & Peanut Butter Glaze, recipe
The peanut butter glaze was great on top of these.  Really- peanut butter & chocolate... you can’t go wrong.
Chocolate Cake Donuts & Peanut Butter Glaze, recipe
Chocolate Cake Donuts & Peanut Butter Glaze, recipe
Print Recipe

Peanut Butter Glaze

Ingredients

  • 2 tbsp milk
  • 1-1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 heaping tbsp peanut butter

Instructions

  • Whisk all ingredients with a fork until smooth fluid.
  • Add additional small splashes of milk as needed to achieve the desired consistency.
  • Will store in refrigerator for up to 1 week.
Chocolate Cake Donuts & Peanut Butter Glaze, recipe
Chocolate Cake Donuts & Peanut Butter Glaze, recipe
Print Recipe

Peanut Butter Glaze

Ingredients

  • 2 tbsp milk
  • 1-1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 heaping tbsp peanut butter

Instructions

  • Whisk all ingredients with a fork until smooth fluid.
  • Add additional small splashes of milk as needed to achieve the desired consistency.
  • Will store in refrigerator for up to 1 week.

 

Enjoy with your morning coffee!!

 

Don’t forget to come back & join me on Mondays for Project 52 & Wednesdays for Your Best WeeklyTo see where I am linking today- visit HERE

 

Blackberry Whole Wheat Mini-Donuts {Recipe}

By Kleinworth & Co 13 Comments

Did you all remember to enter my giveaway for some goodies from the new Disney DreamWorks movie The Croods??  (Saturday’s post)

 

 

Okay- so you have probably seen them all over Pinterest.  Seems like EVERYONE has been making donuts lately.  I have been DYING over them I tell you!!!   I kept wanting to purchase a donut pan but something was holding me back.  Then we were out at Target- when we really had no business going in there because we are really dangerous when we shop together.  So there we were milling about when I saw the little Sunbeam mini-donut maker.  Really- it was on sale for only $14!!!!   I couldn’t pass it up.  SOOOOOO  now I can make donuts in a flash, they are mini- so less guilt & I don’t even have to turn on the oven to do it.  YAY!!!

Blackberry Whole Wheat Mini-Donuts {Recipe}

I decided to jazz up these by making them whole wheat – again, less guilt.

Blackberry Whole Wheat Mini-Donuts {Recipe}

I also decided that I would add in some blackberry marmalade that I had made for a little something extra.

You can catch that recipe in the raspberry version HERE.

 

Blackberry Whole Wheat Mini-Donuts {Recipe}

Oh my word- they were SO GOOD!!!!!!   Definitely making these again.

Blackberry Whole Wheat Mini-Donuts {Recipe}

Blackberry Whole Wheat Mini-Donuts {Recipe}

Blackberry Whole Wheat Mini-Donuts {Recipe}
Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 9 tbsp butter - melted
  • 3/4 cup milk
  • 1 egg- slightly beaten
  • 1 tbsp blackberry marmalade

Instructions

  • Preheat donut machine
  • Combine dry ingredients in large bowl.
  • Make a well in the center & whisk in butter, then milk & egg until smooth.
  • Fold in marmalade so it's swirled throughout.
  • Transfer half the batter to piping bag with large open tip.
  • Spray donut maker with cooking spray before adding batter.
  • Pipe in batter, close lid & cook for 6 minutes.
  • Carefully remove & allow to cool on wire rack before adding glaze.
  • Pipe in the next batch until all batter is used.
  • This made about 16 mini-donuts. (donut maker does 5 at a time)
Blackberry Whole Wheat Mini-Donuts {Recipe}
Print Recipe

Blackberry Whole Wheat Mini-Donuts {Recipe}

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 9 tbsp butter - melted
  • 3/4 cup milk
  • 1 egg- slightly beaten
  • 1 tbsp blackberry marmalade

Instructions

  • Preheat donut machine
  • Combine dry ingredients in large bowl.
  • Make a well in the center & whisk in butter, then milk & egg until smooth.
  • Fold in marmalade so it's swirled throughout.
  • Transfer half the batter to piping bag with large open tip.
  • Spray donut maker with cooking spray before adding batter.
  • Pipe in batter, close lid & cook for 6 minutes.
  • Carefully remove & allow to cool on wire rack before adding glaze.
  • Pipe in the next batch until all batter is used.
  • This made about 16 mini-donuts. (donut maker does 5 at a time)

 

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

 

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Apple- Pear Butter ~ Your Best Weekly

By Kleinworth & Co 3 Comments

First- today is my mom’s surgery.  I will be away from the office as much as I can be.

I wish I could have made the trip to be with her today.

 

 

You guys knocked it out of the park once again last week. Some of the things that I was inspired by were…

 

This DIY Tablet Cover from Kimberly @ A Fresh Perspective
Tablet cover tutorial

 

These delicious hamentashen from Tamar @ Random-osity
hamentashen recipe

 

Thank you all for sharing your creativity with me each week!!

 

I think that most of you who know me well would agree that I am a complete sucker for packaging.  I will buy just about anything (need it or not) if it’s packaged in an appealing way.  I know- it’s bad.  Really bad!   But I can’t help myself.  Obviously the hubs knows this & you know, he’s an enabler.  He really is.  One day he had to run to the new little hardware store here in town.  We both have a thing for cute little local hardware stores.  I think it’s because when we lived in Placerville (his home town) there was Placerville Hardware.   OMG- I could wander in there all day & spend way too much.   So anyhow- there he was wandering this store.  He must have found the canning section because he came home with these adorable squaty, large mouth mason jars.  Have I mentioned how much I love him for these random “gifts”???  I was THRILLED & started thinking of things I would make.

 

So I had been planning & preparing to use the pears on my counter that needed to have something done with them.  Literally- for the 2 days prior I was planning on making a tart or cake or something with them.  But when the beautiful little jars arrived in my kitchen I had a change of plans.  Unfortunately I didn’t have enough pears to my liking for this recipe- so I added a couple apples in there too.  I just started cutting & tossing things in the slow cooker until I felt it had enough of what I was looking for.  I had never made this before- so it was all sort of trial & error.  I was so happy when it came out the way it did.

Apple- Pear Butter

The kids are loving it on their waffles & in their sandwiches in place of honey.  Hubs grew up in an orchard & had this sort of thing available to him all the time.  So he was sure happy to have a taste from his childhood memories to savor once again.

 

Print Recipe

Apple- Pear Butter from Kleinworth & Co.

Ingredients

  • 6 large pears
  • 6 large apples
  • 3 tbsp cinnamon
  • 1-1/2 cup brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 tsp molasses
  • 2 tsp vanilla extract
  • pinch salt

Instructions

  • Core, peel & chop your apples & pears & put in slow cooker on high.
  • Add all other ingredients.
  • Cook on high 1 hour.
  • Ladle into blender & puree (no chunks- still thick)
  • Pour back into slow cooker
  • Stir & reduce to low & continue cooking for 5 hours.
  • Ladle into sterile jars.
  • I put one in the fridge for immediate use the next morning & 4 in the freezer for later.

 

This filled these 3 – small jars plus 2 larger jars

 

Enjoy!!!

 

To see where I am linking today- visit HERE

 

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

 

Kleinworth & Co.,your best weekly button, DIY sharing, project sharing, recipe sharing, weekly Wednesday blog link up
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Raspberry Marmalade {Recipe} ~ Your Best Weekly

By Kleinworth & Co 14 Comments

Last week you guys sure impressed & inspired me!

Highlights from last week are………

Tea Ring from Yolanda @ Peanut Butter & Jelly

Tea Ring from Yolanda

Free Downloadable Photoshop Template from Tish @ le mie photo

Free Photoshop Template

YUMMY Chicken & Gnocchi Soup from Kimberly @ A Fresh Perspective

Chicken & Gnocchi Soup

Chocolate Peanut Butter & Banana Smoothie from Tamar @ Randomosity

Peanut Butter, Chocolate & Banana Smoothie

Pork & Poblano Pozole from Sarah @ Faith, Family & F-Stops

Pork & Poblano Pozole

Thank you all for sharing last week!!! You KNOCKED IT OUT OF THE PARK!!!

These were awesome!!

 

 I decided to try making the marmalade that Jaymi posted a couple weeks ago.  We have a citrus allergy here in this house so I had to choose something that wasn’t going to give us all a reaction.  So I chose the raspberries that I picked up at Costco.  I have a huge obsession with loading my cart with as much produce as I can when I am there.  Just wait until I can shop at the farmers market here instead.  I am going to go gangbusters with the fresh, locally grown produce.

 

Raspberry Marmalade {Recipe} ~ Your Best Weekly

 

Raspberry Marmalade {Recipe} ~ Your Best Weekly
Print Recipe

Raspberry Marmalade {Recipe}

Ingredients

  • 2 cups fresh fruit
  • 3 1/2 cups water
  • 2 cups sugar
  • 1 tsp vanilla extract

Instructions

  • Wash, hull fruit.
  • Put in a large saucepan with water. Cover & let sit over night.
  • In the morning place 2 metal spoons in the freezer.
  • Place pan on stove, start heating on high.
  • Add sugar, mix & bring to boil.
  • Add vanilla.
  • Boil about 45 minutes to 1 hour on high.
  • After 45 minutes, place a little bit on the frozen spoon & put back in freezer for 3 minutes.
  • Check your spoon, it should be neither hot or cold.
  • Tip spoon- if it runs, boil another 5 minutes. Check again on the other spoon.
  • It's cooked enough when it doesn't slide off.
  • Turn off heat- let sit 5 minutes.
  • Pour into sterilized jars- refrigerate overnight.
  • Makes about 12-15 ounces.

The kids loved putting this on their waffles in the morning.  Both jars were gone in record time.

It would also be great over vanilla ice cream or on a cheesecake.

 

Now it’s time for you to share!

Everyone is Welcome as long as you link back to Kleinworth & Co. or Button Up. (Buttons HERE)

Please also connect with me on Pinterest and/or Twitter

 

Kleinworth & Co.,your best weekly button, DIY sharing, project sharing, recipe sharing, weekly Wednesday blog link up
Grab HERE

To see where I am linking today- visit HERE



Valentine Cinnamon Rolls

By Kleinworth & Co Leave a Comment

Valentine cinnamon rolls are a festive Valentine’s Day breakfast that’s always a big hit at our house. They’re a great way to start the day and make the house smell delicious.

This is one of my favorite cinnamon roll recipes for two reasons. They’re absolutely addictively delicious and they’re so much fun with their playful heart shape and pretty sprinkles.

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