March Recipe Roundup + Giveaway {Family Favorites}

Hey Friends! Starting this month I’m joining up with a great group of bloggers to bring you some awesome recipes every month. I hope you enjoy seeing what everyone is making and make sure to read to the end for a great giveaway!

March is here and for this month we are sharing some of our family favorite recipes. We have recipes for breakfast, dinner, sides and soups, as well as a few desserts that we hope your families enjoy as much as all of ours do. Keep reading to get ideas for your March menu planning. Just a reminder that our group of bloggers post a themed recipe round-up on the last day of each month to help you with meal ideas for the upcoming month!

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King Cake Cinnamon Rolls

One week until Mardi Gras! The countdown is on!

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Whether you observe Lent or not, Mardi Gras is a really fun excuse to make some indulgent dishes – and these cinnamon rolls definitely fit the bill.

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Irish Soda Bread Scones

I often lament how busy holidays are. And not even just the big ones — these “B list” holidays are often the worst. (Sorry, St. Patrick’s Day.) But really, if it’s not a school or work holiday, it often seems impossible to squeeze in some celebrating.

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So when do we do it? Breakfast.

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Peanut Butter Apple Breakfast Wraps

Did you know it’s National Peanut Butter Day? It’s pretty much always peanut butter day around here.

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Honestly, I’m always baffled by how much peanut butter I buy – but I do understand it. It’s such a crowd pleaser! My kids (and husband) are happy to eat it whenever, wherever – which makes this quick and easy breakfast a family favorite.

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Apple & Honey Overnight Oats

How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.

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I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.

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Chocolate Hazelnut Doughnuts #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!

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These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!

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8 Great Ways to Use Up Thanksgiving Leftovers

Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.

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I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!

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Cranberry Pecan Doughnuts #CranberryWeek

Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!

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You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.

These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.

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The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!

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I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

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Cranberry Pecan Doughnuts
(from Inspiring Pretty)
Makes 1 dozen

For the doughnuts:

3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 Tbsp. orange zest
2 1/4  cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk

For the glaze:

1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream

Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.

Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest.  Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.

Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.

When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.

Fresh Corn Salsa (9)

Cranberry Orange Muffins #CranberryWeek

Cranberry Orange muffins are my favorite. I love cranberry and orange together, and this time of year always feels like muffin weather. Curl up with one of these and a hot beverage and you’ve got the perfect fall treat.

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These are an easy one to mix up and I love that it makes a relatively small batch – great for a small family brunch.

The flavors are bright. Orange juice and orange zest make the batter a sunny color, and the fresh cranberries add a great tart bite to these. I love these fresh out of the oven, but you can also pop them in the oven or toaster to warm up the next day and they’re also fabulous.

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I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

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Cranberry Orange Muffins
(from Joyful Healthy Eats)
Makes 12 Muffins

2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 tsp. grated orange zest

Preheat the oven to 400 degrees. Line a cupcake pan with cupcake papers.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.

In another bowl, whisk together the egg, orange juice, orange zest, and coconut oil. Stir the wet ingredients into the dry ingredients until just combined.

Fill muffin tins 2/3 full. Bake for 15-20 minutes until lightly browned.

Fresh Corn Salsa (8)

Breakfast Mummy Pastries #DeadAndBreakfast #HalloweenBreakfast

Are you ready for Halloween? We’re in full Halloween mode here. We’ve had trunk or treats the last two nights, and more fun planned for next week – but we’re getting slammed by a nor’easter this weekend so we’re taking it slower.

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Which means it’s the perfect weekend for a fun, festive breakfast.

When Sue of Palatable Pastime suggested doing a #DeadAndBreakfast event, I was all in. Combining breakfast and Halloween? How can you go wrong!

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These festive pastries are scrambled eggs with spinach and Mozzarella wrapped up in puff pastry. The spinach gives the eggs the fun green color, but if you’re not a fan you could always leave them yellow – or use a little food coloring.

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Dead and Breakfast

Be Brave and Join Us for Breakfast & Brunch

 

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Breakfast Mummy Pastries
(a Kate’s Recipe Box original)
Serves 8

9 eggs, divided
1/4 cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
1 package puff pastry sheets
1 tsp. water
16 sliced olives

Preheat the oven to 400 degrees.

Lightly beat 8 of the eggs.

In a blender, combine the heavy cream and spinach until thoroughly pureed. Whisk into the eggs.

In a large skillet, scramble the eggs. At the end, stir in the cheese to melt.

Unroll the puff pastry onto a cutting board and cut each square into 6 rectangles – 12 total.

Lay out 8 of the rectangles on a parchment-lined baking sheet. Cut the remaining 4 into strips. Top each rectangle with the eggs, then use the puff pastry strips to create a mummy-wrap pattern over top of them, pressing the edges into the bottom puff pastry to seal.

Beat the remaining egg with water and brush over the top of the pastry. Add olive eyes.

Bake for 15-20 minutes, until puff pastry is golden. Serve immediately.

Fresh Corn Salsa (6)