Maxed Out Monkey Bread

Maxed Out Monkey Bread | Famished Fish, Finicky Shark

When you’re in a rush and want to get the kids to stop monkeying around, you distract them with Monkey Bread!

Did you know that if you use the flaky layer style biscuits, the sweet sticky syrup nestles into all the nooks and crannies?

So here’s a quick treat for you to make all your monkeys!

And it’s gone!

And as soon as I find my really good camera charger, we will be seeing these iPhone 7 shots šŸ˜‰ hehe.

Happy monkeying around!

 

Maxed Out Monkey Bread

Total Time: 45 minutes

Number of servings: 12

Per Serving 318 calories

Fat 20 g

Carbs 36 g

Protein 2 g

12

Maxed Out Monkey Bread

Ingredients

  • 2 - 16oz cans jumbo flaky layers biscuits
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup brown sugar, packed
  • 1 cup butter (2 sticks)
  • Cooking spray

Instructions

  1. Preheat oven to 350F.
  2. Pop open each can of biscuits and separate the biscuits. Cut each biscuit in half, then into 3, creating 6 pieces each.
  3. In a large bowl or gallon plastic bag, combine the white sugar and cinnamon. Add the biscuit pieces a little at a time and toss or shake well to coat all the pieces evenly.
  4. Spray a bundt pan well with cooking spray. Arrange the coated biscuit pieces evenly in the bundt pan. Sprinkle any remaining cinnamon and sugar mixture over the biscuits.
  5. In a small saucepan, melt the butter with the brown sugar over medium heat, stirring constantly to avoid scorching. Bring to a boil, then remove from heat. Carefully pour mixture over biscuits in bundt pan.
  6. Bake at 350F for 30 minutes, or until set and toothpick inserted comes out clean. Let bread rest for 5 minutes. Then place a serving platter over the top and carefully invert onto plate.
  7. Serve immediately, pulling pieces off with fork (use caution if using fingers as it will be hot and sticky) or slicing into wedges.

Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blendsā„¢. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool šŸ˜‹

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blendsā„¢, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blendsā„¢ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark
That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8

Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blendsā„¢. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Happy Tummy Zucchini Bread

I’m up to my eyeballs in vegetables. I’ve been eating so much healthy goodies and fiber rich fruits and veggies, that I completely packed my produce drawers in my kitchen fridge.

Okay, yes, I’m one of those guilty parties that has two refrigerators in their home. I have a garage fridge. How else are we to store the extra milk gallons, restaurant leftovers and frozen tamales?

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

So my extra refrigerator is extra old and I know when I put vegetables in there I’m at risk for getting frozen vegetables out of it. And sure enough, my zucchini was on the brink of Iceland. So I made zoodles and a huge batch of zucchini bread.

Now I hadn’t planned to share this recipe, as I found it here onĀ Simply Recipes, and I was just trying to find a good zucchini bread recipe, but I changed a couple things and dare I say it…this is the best zucchini bread I’ve had. I took some to work and a couple of my normally picky co-workers demolished it in a second.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Maybe it’s because I cut out half the fat. Or because I swapped half the regular gluten flour with more tummy friendly gluten free flour. Or the fact that I double the zucchini. Or maybe it was the nutty pecans and extra nutmeg.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Whatever it was, I can’t get enough. I will purposely buy zucchini all the time just to make this.
All. The. Time.
It. Is. That. Good.

Okay. Got it? Gonna make it? Good!

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Oh and have you met my cheese face Anneliese? She was helping me photograph the tasty bread. And by helping, I really mean eating.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Happy Tummy Zucchini Bread

Total Time: 1 hour, 20 minutes

Number of servings: 30

Per Serving 167 calories

Fat 8 g

Carbs 23 g

Protein 3 g

30

Happy Tummy Zucchini Bread

Ingredients

  • 4 cups fresh grated zucchini
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain fat free greek yogurt
  • 1/2 cup canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups gluten free flour blend
  • 2 tsp baking soda
  • 1 tsp pink sea salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/4 cups chopped pecans, optional

Instructions

  1. Preheat the oven to 350F.
  2. Spray a 9x13 or 10x14 baking pan with cooking spray and set aside.
  3. In a large stand mixer, combine the fresh grated zucchini, eggs and sugar and mix well. Add the canola oil and fat free greek yogurt and mix well.
  4. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and spices.
  5. Add the dry mixture to the zucchini mixture and mix well, scraping the sides of the bowl as needed. Add the chopped pecans, if desired, and stir in gently.
  6. Pour mixture into prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool for at least 10 minutes before slicing into 30 pieces to serve.
  8. Store in a covered container in the refrigerator up to one week. Or wrap tightly in plastic wrap and freeze up to 3 months.

Notes

For a gluten free option, use all gluten free flour blend. *recipe has not been tested with this option

St. Patty’s Day French Toast

St. Patty's Day French Toast | Famished Fish, Finicky Shark

I made my kids St. Patty’s Day French Toast! They didn’t know they were part Irish. Mostly Mexican and German, but a bit Irish in there have we!

So of course we had green French toast.

I opened a loaf of cinnamon raisin bread and took out 8 slices.

Then I mixed up 1 cup of nonfat milk, 3 eggs, 1/4 cup sugar, 1/4 cup flour, and dash of cinnamon, 4 drops of blue food coloring and 3 drops of green food coloring.

I heated my nonstick griddle, sprayed with cooking spray, soaked my bread briefly and grilled it on each side about 3 minutes.

Then we served it with powdered sugar and syrup. Yummy!!! My boys loved their green breakfast and enjoyed making it for them.

What did you make for St. Patrick’s Day?

Blueberry Corn Cakes

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Oh my gosh—finally. You might be wondering why I’m posting breakfast in the early evening. I’ve been working my tooshie off all day on the H&R Block website. We like breakfast for dinner right???

I made the family pancakes for National Pancake Day and they rewarded me by sneaking out and leaving me to eFile. Fun stuff. No-I’m lying. I was waiting to reward myself with this blog post. I am accountant Monday-Friday from 8-5-I don’t exactly love coming home and doing the same. I love cooking! And baking!

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Ā 

It usually takes me a couple hours to file, but I have a teething daughter on my hands who’s had me literally tied down, her only comfort being her mommy.

Oh my head.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

But oh these pancakes!! They are an IHOP recipe, with added blueberries. You can find my source here. (I used extra buttermilk.)

These pancakes got “10 thumbs up-if I had 10 thumbs!”Ā  They are fluffy, sweet, and full of plump and juicy blueberries.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If you haven’t been able to celebrate National Pancake Day, it seems IHOP is celebrating through Tuesday-so just make it a weekend thing alright.

Now for these Blueberry Corn Cakes..the key to these is letting the batter rest for 10-20 minutes before ladling onto the griddle.

Ingredients:
1 1/2 cups flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2/3 cup sugar
1 cup buttermilk
3/4 cup lowfat milk
1/3 cup unsalted butter, melted
1 cup blueberries, fresh or frozen

Directions:
Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If using frozen blueberries, rinse well and set aside.

WhenĀ griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Remove from griddle to plate. Keep warm in oven if needed.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Serve immediately with butter and warm maple syrup, if desired.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

You can skip the syrup too—the blueberries are a treat!

Blueberry Corn Cakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Number of servings: 16

Per Serving 146 calories

Fat 5 g

Carbs 23 g

Protein 3 g

16

Blueberry Corn Cakes

Weight Watchers PointsPlusĀ®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup buttermilk
  • 3/4 cup lowfat milk
  • 1/3 cup unsalted butter, melted
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
  2. Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.
  3. If using frozen blueberries, rinse well and set aside.
  4. When griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.
  5. When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.
  6. Remove from griddle to plate. Keep warm in oven if needed.
  7. Serve immediately with butter and warm maple syrup, if desired.

*Copycat IHOP recipe derivedĀ from Taste and Tell blog.

 

 

 

Ā 

Baking Powder Biscuits aka “Pepper Bread” or “One-Handed Biscuits”

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

I’ve got four kids at home. And one of them has the biggest blue eyes that are nearly impossible to say no to. The other littlest one has big brown eyes andĀ is looking at me right now as I write this blog, fighting sleep as usual.

She is also very hard to say “no” to. Or maybe it is just my kids in general.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Even after a long day at work, when allĀ I want to do is put my feet up, aĀ big pleading blue-eyed look can make me cave. One of Nicolas’s favorite things are baking powder biscuits, or what he calls “pepper bread”. He’s not a big fan of black pepper, but when IĀ added it into his favoriteĀ baking powder biscuits for the first time, he loved it.

He slathered the soft biscuits with butter and ate about three of them in one sitting. I made some the other day and he actually hid one under his bed for later, in a plastic container of course. He told me about it the next day. Apparently he wanted to be sure they weren’t all eaten.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark
Well when I do get home from work, my brown eyed girl doesn’t let me sit down and put my feet up.

She wants cuddles from mommy. That’s when I decided I would make my baking powder biscuits quick and easy and use the food processor and one hand. I should actually just call these one-handed biscuits.

Ingredients:
2 1/2 cups flour plus 2 Tb more for rolling
1/3 cup vegetable shortening
1 Tb baking powder
1 1/4 tsp salt
1/2 tsp black pepper
1 cup milk

Directions:
Preheat oven to 425F.

In the food processor, combine the flour, salt, and baking powder and pulse to combine.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Add the shortening and pulse until the consistency of largeĀ peas.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Add the milk in a steady stream through the top of the food processor, pulsing until a dough is formed.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Turn the dough out onto a floured surface and knead a fewĀ times, turning one quarter turn each time untiuntil no longer sticky and slightly smooth.Ā  Pat the dough into a 10″ square. Cut into 9 squares, smoothing the edges of each biscuit.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Transfer to a baking sheet. Bake for 12-15 minutes until lightly golden.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Serve with cold butter or sausage gravy. Or even jam! Yes the pepper goes!

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Bake at 425F for 12-15 minutes. Makes 9 biscuits.

Baking Powder Biscuits aka "Pepper Bread"

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 9

Per Serving 187 calories

Fat 5 g

Carbs 30 g

Protein 5 g

9

Weight Watchers PointsPlusĀ®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 1/2 cups flour plus 2 Tb more for rolling
  • 1/3 cup vegetable shortening
  • 1 Tb baking powder
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup milk

Instructions

  1. Preheat oven to 425F.
  2. In the food processor, combine the flour, salt, and baking powder and pulse to combine.
  3. Add the shortening and pulse until the consistency of large peas.
  4. Add the milk in a steady stream through the top of the food processor, pulsing until a dough is formed.
  5. Turn the dough out onto a floured surface and knead a few times, turning one quarter turn each time untiuntil no longer sticky and slightly smooth. Pat the dough into a 10ā€³ square. Cut into 9 squares, smoothing the edges of each biscuit.
  6. Transfer to an ungreased baking sheet. Bake for 12-15 minutes until lightly golden and serve.

“The Panaderia” and French Toast Casserole with Chia Seeds

Ā French Toast Casserole with Chia Seeds | Famished Fish, Finicky Shark

French Toast Casserole with Chia Seeds

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Number of servings: 8

Per Serving 326 calories

Fat 11 g

Carbs 44 g

Protein 12 g

8

French Toast Casserole with Chia Seeds

Weight Watchers PointsPlusĀ®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 loaf french bread
  • 1 1/2 cups milk
  • 1/2 cup egg nog
  • 1/4 cup nonfat Greek yogurt
  • 5 eggs
  • 1/2 cup brown sugar, divided
  • 3 Tb chia seeds
  • 2 Tb butter
  • 1 tsp cardamom
  • 1/2 tsp cinnamon

Instructions

  1. Spray a 4 quart casserole dish with cooking spray. Slice the french bread into 1 inch slices.
  2. Combine the chia seeds, butter and 1/4 cup brown sugar. Spread half of the mixture on the bottom of the sprayed dish.
  3. Place one layer of bread in the bottom over the chia seed mixture and spread the other half of the chia seed mixture over the bread slices.
  4. Top with a second layer of bread.
  5. In a large bowl whisk together the milk, eggnog, greek yogurt, remaining brown sugar, eggs. and spices. Pour over the bread layers, cover and refrigerate at least 2 hours or overnight.
  6. When ready to bake, preheat the oven to 350F. Cover and bake for 35 minutes. Remove the foil or lid and bake 10 minutes more.
  7. Dust with powdered sugar and drizzle with warm maple syrup. Refrigerate leftovers up to one week.

Pineapple Fritter Donuts

Pineapple Fritter Donuts | Famished Fish, Finicky Shark

Do you ever find yourself playing in the kitchen?

I think we all have that inner child-the experimental science kid.

One evening I made some Hawaiin Chicken and Coconut Rice from a recipe I found online.Ā It was just okay-hey, recipe trial and error!

Well I decided to make some Pineapple Fritters to finish off the meal with a sweet bit more of Hawaii. These were intended to be deep fried (feel free to deep fry the batter in spoonfuls!) but I decided to keep things light and do it this way.

I used a gluten free flour mixture for ours, for the sake of Jesse, and they were just as delicious. Moist and full of bits of juicy pineapple. Feel free to useĀ the pineapple juice in place of some of the milk for even more pineapple goodness. šŸ˜‰ —you know I did that too!

Pineapple Fritters
Ingredients
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp sugar
1 egg, slightly beaten
1/4 c plus 2 Tb milk
1 Tb vegetable oil
8 oz can crushed pineapple, drained
1/2 c powdered sugar

Combine the first 4 dry ingredients in a large bowl and whisk. Combine the next 4 wet ingredients in another bowl and stir to combine. Fold the wet ingredients into the dry ingredients and mix gently to combine.

Prepare the donuts according to the factory instructions for your donut maker, or portion in a mini muffin pan and bake at 350F for 10-12 minutes until a toothpick inserted in the center comes out clean.

Dust with a good dousing of powdered sugar and serve immediately.

My finicky kids really enjoyed these!

Pineapple Fritter Donuts | Famished Fish, Finicky Shark

What is your favorite quick donut recipe?

Pineapple Fritter Donuts

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 12

Per Serving 105 calories

Fat 2 g

Carbs 20 g

Protein 2 g

12

Pineapple Fritter Donuts

Weight Watchers PointsPlusĀ®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/4 c flour or gluten free flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1 egg, slightly beaten
  • 1/4 c plus 2 Tb milk
  • 1 Tb vegetable oil
  • 8 oz can crushed pineapple, drained
  • 1/2 c powdered sugar

Instructions

  1. Combine the first 4 dry ingredients in a large bowl and whisk. Combine the next 4 wet ingredients in another bowl and stir to combine. Fold the wet ingredients into the dry ingredients and mix gently to combine.
  2. Prepare the donuts according to the factory instructions for your donut maker, or portion in a mini muffin pan and bake at 350F for 10-12 minutes until a toothpick inserted in the center comes out clean.
  3. Dust with a good dousing of powdered sugar and serve immediately.

The Pioneer Woman Cooks: A Year of Holidays-Bagel and Cream Cheese Baked French Toast

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagels and cream cheese baked into a French toast casserole, who’d’ve thunk it!? Ree Drummond, that’s who!

While scanning through my Nook book of The Pioneer Woman Cooks: A Year of Holidays, I couldn’t help but drool over this New Year’s Brunch recipe full of flavor and creativity.

Everything Bagels with bits of onion, sesame seeds, poppy seeds and garlic are soaked in a flavorful milk and egg mixture and topped with cream cheese, cheddar cheese and chives. So good!

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

And of course, the sweet tooth in me also concocted a cinnamon raisin version of this wonderful dish with just as much cream cheese goodness. And a nice sprinkling of powdered sugar. Oh yummy!

The ingredients in this dish are so simple, you may want to make this once a month! I especially loved the leftovers! The flavors seemed to mingle so much more the next day.

I divided the recipe in half to make two versions of this recipe that fit into two 8×8 inch square pans. For a full single recipe, just double it for a large casserole that serves 8-12 people.

The Everything Bagel recipe is a Pioneer Woman original whereas the Cinnamon Raisin version is a Famished Fish twist. (I had to make something for my finicky shark!)

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagel and Cream Cheese Baked French Toast

Ingredients:
Everything Bagel Version
3 everything bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
1 cup grated cheddar cheese
4 eggs
1 cup whole milk
1/4 cup heavy cream
1 Tb chopped chives
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp salt

Cinnamon Raisin Bagel Version
3 cinnamon raisin bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
4 eggs
1 cup whole milk
1/4 heavy cream
1/3 cup brown sugar, packed
1/2 tsp cinnamon
1 Tb powdered sugar, for garnish

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Prepare at least 2 hours ahead of time and refrigerate until ready to bake.

Begin by greasing a casserole dish with butter or cooking spray.

Tear the bagels into small chunks and pieces and arrange in the casserole dish.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

In a small bowl combine the milk, eggs, cream and seasonings (or sugar) and whisk well.

Pour the mixture over the torn bagel pieces, covering completely to soak through.

Cut the cream cheese into chunks and arrange over the bagel pieces.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle with cheddar cheese, if using. Cover with foil and refrigerate until baking time.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes (less for a smaller casserole to prevent overbrowning), or until the top is golden brown.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Cool for 15 minutes before serving. Top the Everything Bagel Casserole with chopped fresh chives.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle powdered sugar over the Cinnamon Raisin Bagel Casserole before serving.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

I seriously need to make more of these things. Because who doesn’t love bagels or French toast!?

And don’t forget to enter the Giveaway! The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

Bagel and Cream Cheese Baked French Toast

Prep Time: 2 hours, 15 minutes

Cook Time: 1 hour

Total Time: 3 hours, 15 minutes

Number of servings: 10

Per Serving 565 calories

Fat 35 g

Carbs 36 g

Protein 27 g

10

Bagel and Cream Cheese Baked French Toast

Weight Watchers PointsPlusĀ®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 everything bagels
  • butter or nonstick cooking spray for greasing the pan
  • 8 oz cream cheese
  • 2 cups grated cheddar cheese
  • 8 eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 Tb chopped chives
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Instructions

  1. Prepare at least 2 hours ahead of time and refrigerate until ready to bake.
  2. Begin by greasing a 13x9 inch casserole dish with butter or cooking spray.
  3. Tear the bagels into small chunks and pieces and arrange in the casserole dish.
  4. In a small bowl combine the milk, cream and seasonings and whisk well.
  5. Pour the mixture over the torn bagel pieces, covering completely to soak through.
  6. Cut the cream cheese into chunks and arrange over the bagel pieces.
  7. Sprinkle with cheddar cheese. Cover with foil and refrigerate until baking time.
  8. When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes, or until the top is golden brown.
  9. Cool for 15 minutes before serving. Top with chopped fresh chives.

The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

The Pioneer Woman Cooks: A Year of Holidays - Cookbook Review and Giveaway | Famished Fish, Finicky Shark

Cookbooks: I love them! (Remember me, age 5 and reading cookbooks?) Cookbook reviewing—even better!

I love the ones laden with food photos and quirkiness. I love the ones that are so vibrant you can literally taste the food off the pages!

I love The Pioneer Woman Cooks: A Year of Holidays. If you have anything holding you back from following a good recipe, like the lack of being able to follow a recipe, then The Pioneer Woman is for you! I mean, she turned her blogs into cookbooks. And she leaves out NOTHING from her recipes. You need step-by-step instructions, then she’s your gal!

Southern comfort with homemade goodness in easy full color instructions will have you turning each page for more.

From delicious brunch time favorites… (Recipe found here!)

Like savory bagels soaked in a flavorful egg and milk mixture overnight, then smothered with cheeses and chives, that make simple bagels and cream cheese seem like Kindergarten food.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

 

To colorful party friendly appetizers… (Recipe found here!)

Like crispy oven baked potatoes topped with colorful Southwestern flair.

Pioneer Woman-Southwestern Potato Skins | Famished Fish, Finicky Shark

 

To savory family favorite side dishes… (Recipe found here!)

Like slowly cooked pink beans packed with sweet onions and peppers and salty bacon.

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

 

The Pioneer Woman cooks it all.

Enter our Giveaway below to get a chance to cook your own from The Pioneer Woman, and visit my fellow bloggers recipes for more from The Pioneer Woman!

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