Everything you need to have a beautiful morning, sleepyhead.

Baked Pumpkin Steel Cut Oatmeal

MacKenzie out did herself today, this is amazing looking. We haven’t actually tried it yet, but CAN NOT WAIT. This has a lot of our favorite things in it and will help keep you warm on these chilly mornings 🙂

Baked Pumpkin Steel Cut Oatmeal
serves 4 to 6

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup pumpkin or squash puree
1/3 cup brown sugar1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn’t be on at full blast, but the butter should melt quickly.) When the butter fo

ams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It’s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. He
at up bowls in the microwave or on the stovetop.

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Apple and Almond SoufflĂ©

A light, egg white soufflé made with cooked apples and almonds. All added together for a beautiful breakfast!

3 medium apples , peeled, cored, and cut into bite-size pieces
1/4 cup cold water 3 tbsp SPLENDA® No Calorie Sweetener, granulated
1/2 tsp almond extract5 egg whites
1/4 cup sliced almonds , toasted
1 pinch salt

1 In 2-quart saucepan, combine apples and water. Bring to boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally for 10 minutes, (or until apples are tender).
2 Stir in sugar substitute and almond extract. Remove from heat and place, on hot pad, in refrigerator 10 minutes.
3 Preheat oven to 425°F.
4 In large bowl, beat the egg whites and salt with electric mixer until stiff peaks form.
5 Remove apples from refrigerator, and with rubber spatula, gently fold egg whites into cooled apple mixture.
6 Spoon batter into 1-1/2 quart souffle dish.
7 Bake 15 minutes, or until soufflé is puffed and browned. Sprinkle with almonds before serving. Serve warm.



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Tropical Breakfast Bruschetta

This is so different and delicious. We’ll be changing out this blog a little in the near future, so let us know if the breakfast recipes are something you want to see saved!

what you need

1 can (8 oz.) pineapple tidbits, drained
1/2 cup  chopped strawberries
1 medium mango, peeled, pitted and chopped
1 loaf  (10.75 oz.) prepared pound cake, cut into 16 (1/2-inch-thick) slices, toasted
1/2 cup PHILADELPHIA Cream Cheese Spread

make it

TOSS fruit in small bowl.

SPREAD cake slices evenly with cream cheese spread, using about 1-1/2 tsp. of the cream cheese spread on each slice. Top each with about 2-1/2 Tbsp. of the fruit mixture.

SERVE immediately.

kraft kitchens tips

Prepare as directed, using PHILADELPHIA Strawberry or Pineapple Cream Cheese Spread.
If preparing for a large group, place pound cake slices in single layer on baking sheet. Broil, 3 to 4 inches from heat, for 2 to 3 minutes or until golden brown.
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Red Pepper & Goat Cheese Frittata

First day back at work? You’ll probably need some protein. MacKenzie found this wonderful little recipe last night and we love it 🙂

6 servings

Active Time: 40 minutes

Total Time: 40 minutes


  • 8 eggs
  • 2 tablespoons finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese


  1. Position rack in upper third of oven; preheat broiler.
  2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.


  • Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.


Per serving: 179 calories; 13 g fat ( 4 g sat , 7 g mono ); 286 mg cholesterol; 4 g carbohydrates; 11 gprotein; 1 g fiber; 326 mg sodium; 200 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv).

Exchanges: 1 vegetable, 1 1/2 medium fat meat, 1 1/2 fat

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Pecan Pancakes with Mixed Berry Compote

It’s officially 2012, so we think it’s important to start off this New Year with a healthy and happy breakfast that will make you feel good and preform better 🙂

Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish’s antioxidant potential.

Prep Time
25 minutes
Total Time
35 minutes
Makes 4 servings

2 cups berries
1 tablespoon honey
1 teaspoon lemon zest
1/2 cup all-purpose flour, spooned and leveled
1/4 cup whole-wheat flour, spooned and leveled
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted, plus more for pan
1 large egg
1/2 cup pecans, chopped
In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.

Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).

Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.

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