••••FATHER'S DAY BREAKFAST🍳🍞🍪🥞🍫🥛!!••••

(Source:  Braunhousehold.com & photos also & learn and playMontessori School)

••••FATHER'S DAY BREAKFAST!!

 

Ingredients

Peanut Butter Chocolate Chip Pancake Bites

• 2 cups Pancake Mix
• 1 Cup Milk
• 1/2 Cup Peanut Butter
• 2 eggs
• 1/2 Cup Chocolate Chips

Cheesy Bacon Scrambled Eggs

• Eggs (adjust to preference)
• Bacon (adjust to preference)
• Cheese of choice

Choco Cereal Milkshake 

• 1 ½ cups Chocolate Ice Cream – or other flavor depending on cereal choice
• 1/3 cup Milk
• 1/3 cup Cereal of choice
• 1 Tablespoon Whipped Cream 

Peanut Butter Chocolate Chip Pancake Bites

1. In a large bowl, mix together pancake mix, milk, and eggs using the Braun Multiquick Hand Blender. Once that is mixed together, mix in the peanut butter.
2. Scoop the mixture into a greased mini muffin tin and top each one with a few chocolate chips. 
3. Bake at 425 degrees for 11 minutes, or when a toothpick comes out clean after being inserted in the middle. Let them cool for a few minutes before serving with syrup to dip in. 

Cheesy Bacon Scrambled Eggs

1. Scramble eggs with milk.
2. Use the French Fry Disc on the Braun Multiquick 7 Hand Blender to chop the bacon. 
3. Top scrambled eggs with bacon, serve and enjoy. 

Choco Cereal Milkshake

• In your blender, combine ice cream, milk, and ¼ cup of the cereal. 
• Once smooth, pour into glasses and top each glass with a whipped topping and remaining cereal.   

••••HEALTHIEST FOODS ON THE 🌎 PLANET🥑🍅🌰🍋!!••••

(Source:  google+ photos)

••••THE HEALTHIEST FOODS ON THE 

••••PLANET!!

 

 

   

 

••••HEALTH BENEFITS OF DATES🌰🍞🍪🍮!!••••

(Source: VivaNZ & twitter & Pinterest.com photos)

••••HEALTH BENEFITS OF DATES!!

 

  

 

••••HORMONE FRIENDLY FOODS🥑🍅🌰🍃🐟!!••••

(Source:  google+ photos & styleenrich.com & liverdirt.com & mysweetmission.net)

••••HORMONE FRIENDLY FOODS!!

••••MY FAVORITE FOODS!!

 

    

 

 

  

••••ALL KINDS OF TOMATOES🍅!!••••

(Source:  google+ photos & Iowagirleats & lifeinthelofthouse.com)

••••ALL KINDS OF TOMATOES 🍅!!

 

  

 

••••KATHY'S GARLIC POTATO AND EGG BREAKFAST SKILLET:)🌰🥔🍳🥚🥘!!••••

(Source: Kathy pics and adapted from Craig's potato and egg recipe)

••••KATHY'S GARLIC POTATO AND EGG ••••BREAKFAST SKILLET!!

••••SO GOOD!!

 

••Leftover white or Yukon gold potatoes from roast

••Sautée onions left over from roast 

••1/4 tablespoon garlic butter

••2 beaten eggs

••1/4 cup half and half 

••Salt and Pepper to taste

 

••1.  Sautée garlic butter in frying pan. Add cubed

cooked potatoes and onions.  Blend well.

••2.  In a bowl, beat 2 eggs with a whisk and then 

add half and half. Add salt and pepper.

 

••Pour egg mixture into potato and onion mixture. Mix well until eggs set up and scramble.  Season with salt and pepper.

••ENJOY!!

 

••••MINI LEMON MERINGUE CHEESECAKES🍋🍳🧀🥚🍪🍚🍰!!••••

(Source: bakedbyrachel.com & photos also)

••••MINI LEMON MERINGUE CHEESECAKES!

 

Yield: Makes 12 cheesecakes

 

Prep Time: 15 minutes

 

Cook Time: 15 minutes

 

Total Time: 30 minutes, plus

Mini Lemon Meringue Cheesecakes

 

Ingredients:

Crust:

• 24 Nilla wafer cookies
• 2 1/4 tsp granulated sugar
• 3 Tbsp unsalted butter, melted

Filling:

• 12oz cream cheese, softened
• 1/2C granulated sugar
• 2 Tbsp sour cream
• 1/4 tsp salt
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 egg

Lemon curd:

• 2 egg yolks
• 1/2C granulated sugar
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 2 Tbsp unsalted butter

Mergingue:

• 2 egg whites
• 1/2C granulated sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla 

Directions:

1. Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
2. In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
3. Decrease oven temperature to 325°F.
4. In the bowl of a stand mixer, beat together cream cheese and sugar. Mix in sour cream, followed by lemon juice and lemon zest. Finally add egg, mixing until batter is smooth and streak free.
5. Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more. 
6. Prepare lemon curd. In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fine mesh strainer, into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature. Place in refrigerator to cool completely and continue to thicken.
7. Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Using a piping bag fit with a small round tip or a spoon, carefully add a small amount (roughly 1-2 tsp) lemon curd to each cheesecake. Return to cheesecakes to refrigerator.
8. Prepare meringue. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water. Whisk for several minutes or until sugar is dissolved and whites are warm. Move metal bowl to mixer, beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes. Add vanilla, mixing in well. Transfer to a piping bag with desired tip, pipe onto chilled cheesecakes. Use a kitchen torch to lightly brown the meringue frosting.
9. Serve immediately. Store remaining cheesecakes in the refrigerator.