Hashbrown and Veggie Breakfast Pizza and a Little Break

Hello dear Friends and happy Friday to you! I hope you're wrapping up your week and heading into a cozy fun weekend ahead. :) 

Life here is busy in the best ways. My Annie Girl is home from college and makes my Momma heart sing with happiness. 😍😊 

We have been enjoying lots of catch up time and even went and hung out with my Mom yesterday. Matt helped me get a new car and that arrives today. I am also going to give some time at the hospice facility. We plan on some fun for the weekend ahead, as well as getting the rest of the Thanksgiving groceries as I start prepping that meal by Monday (I have certain things I make each day leading up to the big gobble gobble). Matt has his surgery early next week. So all of that along with lots of Annie time and holiday prepping means I will be on here less and want to put my focus on family. So I'm going to take a little break - probably until after Thanksgiving. 

But first I thought I'd share this blast from the past and the updated version I made the other day. This is from the first time I made hashbrown breakfast pizza. I used thawed hashbrowns that I had put some butter on, baked, then took out and added ham, scrambled eggs veggies & cheese and baked some more. So very easy and so very good! You can find and read the full recipe here.

In the twist I made the other night I added some broccoli slaw to the hashbrowns to up the veggie and fiber factor. I also added some chopped onion. I put all of that in a bowl. Tossed the mixture with a little olive oil. Seasoned it and spread it all on a sheet pan. I preheated the oven to 425* and added some butter to the pan and preheated the pan in the oven with the butter for several minutes. Took out the hot pan and added the hashbrown mixture and baked for about 20-25 minutes. Then while that was baking I scrambled up about 5 eggs seasoning them as I went. When the hashbrowns were done I took them out and added the scrambled eggs...and what I had on hand - some cooked and broken up breakfast sausage, some buffalo mozzarella I needed to use up and a little shredded cheddar. If I had extra peppers or veggies I would have chopped them up and added them too. What is nice is how versatile this recipe is and just so good for using up whatever is in your fridge. I then put it back in the 425* oven and baked for another 15 minutes broiling just a little at the end. It always turns out so great and you can use as much hashbrowns/veggies as you want or as little. There isn't a right or wrong amount -whatever fills your pan or that you want to use up. 

bowl with hashbrown, broccoli slaw & chopped onion tossed with oil and seasoning

spread in pan and bake ( I had grabbed a large pan and it didn't even fill it - doesn't matter bakes all the same :) 

added scrambled eggs and whatever I needed to use up in the fridge and the cheeses

bakes up so yummy and I just cut it into squares and serve - we love ours topped with sriracha mayo drizzle ( I didn't get a pic of that)

If you like breakfast for dinner and you're looking to clear out what's in the fridge, this is a win-win for you! 😋 So easy and soooo tasty. Would be really great for a brunch as you could make a big pan or 2 of this to serve a crowd great! Add some fruit, maybe muffins or pastries and you'd have a wonderful spread. If you try it I hope you enjoy!! 

Also, I will come around and visit you Friends when I get a chance. For my Friends in the states, I wish you a very blessed and Happy Thanksgiving next week! Remember to set your scales back 10 pounds. 😉

Gobble til you Wobble! So very grateful for you All!! 

🍂🧡🧡🍁

xoxo

Blueberry French Toast Bake & Fun No Bake Dill Ranch Pretzels

Hello Dear Friends! 

Today I wanted to finally share the recipe for blueberry french toast bake that's easy to assemble and was a stellar breakfast for dinner for us one of the nights Annie was home (as breakfast food is probably one of her absolute favorites). 

I halved the recipe and made it in a pie pan. But the full recipe is for a 9x13 pan. You cut up bread cubes (I had homemade french bread from a neighbor friend - very yummy😋). Put them in the greased pan. Top with blueberries. Make the custard mixture and pour over the top and let the mixture soak overnight or at least for several hours. 

Then when ready to bake, you make a wonderful streusel mixture and cut in some cold butter until you get nice crumbs. Crumble it all over the top of the bake and put it in the oven & bake it up until it's time to eat. Top with syrup and more berries if you wish. We had ours with a side of homemade red breakfast potatoes and bacon. It was delish! As I mentioned the other day - Annie's review of it: "Mom this is fire and you definitely need to make it again!" High praise indeed. 😉

I forgot to get a pic of the pie plate before we dug in - but here's a shot of 1/2  the pan. And a shot of it with syrup on my plate. I found this recipe at sallysbakingaddiction.com and I list the recipe below. I highly recommend this one! It would be excellent for a brunch or a holiday breakfast too. 

Another fun recipe I made over the holidays were some garlic ranch dill pretzels. They couldn't have been easier! I kind of combined several different recipes I read here and there. I doubled the recipe and made 2 baggies full with 2 different kinds of pretzels. 

DILL RANCH PRETZELS

1/2 c. of popcorn oil (like Orville Redenbacher) 

1 packet ranch seasoning mix (add after initial mix)

1 tsp garlic powder

1 tsp dried dillweed

1 lb bag of pretzels

Instructions: Take a gallon sized baggie and pour the bag of pretzels in. Add the popcorn oil and coat the pretzels by sealing and rolling bag around. Add in the garlic powder and dill weed. Roll & toss around bag every 10 mins for about an hour. After an hour add the ranch seasoning and give another good toss. Your pretzels are ready! Enjoy! 

If you're not a dill fan you could easily just do garlic and ranch. Easy to double and make in 2 baggies and then I poured both bags in a large bowl with good sealing lid and lasted us through the Christmas season. They were also a hit!

Enjoy! xo

Sheet Pan Pancake

 Hello Friends, 

Happy Thursday! It was a busy one here, but in the best way. I got together with a bestie of mine to finally exchange our Christmas gifts. We safely distanced as we hung out and had lunch and chatted and opened our presents. It was so nice to feel a bit more normal and hang out like that. Then my Mom came over for dinner (also safely) and we watched Annie play hockey online (streaming service because spectators not allowed in rink now). So even though I'm getting to it late, I still wanted to share this recipe for sheet pan pancakes that I found on pinterest.  

This recipe is nice in that it's a way to make pancakes for a group and not have to be the one standing and doing all the making, flipping, and ultimately have to eat your food last. And it's often cold by then too! Lol So it was nice to pull the pan out of the oven nice and hot and eat all together at the same time. They were nice and fluffy and very tasty. I had pancake mix, so I made this pan with that. But you could use whatever favorite pancake recipe you usually use. 

                                        

We had ours with bacon and breakfast potatoes. Yummy breakfast for dinner. 

Heat oven to 425*. 

Then make your own pancake batter. Or take:

4 c. of Bisquick pancake mix

4 large eggs

2 c. whole milk

Mix all together in a bowl and let sit for 5 minutes. Grease sheet pan well. Pour mix in pan. If you want add berries or other toppings (I did blueberries, raspberries & strawberries) and sprinkle all over the top. Bake at 425* for 15 minutes. 

I brushed the top with melted butter when it came out of the oven. 

Then cut a piece, cover with syrup and enjoy! 😋