Brunch Bacon

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 25 minutes | Serves: A Ton of Folks


  • 1 tsp flour
  • 1/4 cup brown sugar
  • 1/3 cup finely chopped pecans
  • 1 pound bacon


  1. Preheat oven to 350F.
  2. Mix flour, sugar and pecans. Sprinkle over bacon. Place on broiler pan.
  3. Bake for 25 minutes.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Cranberry Oatmeal

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks


  • 1.5 cups water (or can do 3/4 cup water and 3/4 cup apple cider)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 cup diced pear or apple
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 tsp vanilla
  • 1/4 cup chopped walnuts, pecans, or almonds
  • 1/4 cup milk


  1. Bring liquids to boil.
  2. Stir in oats and salt. Reduce and cook 3 minutes.
  3. Add pear, cranberries, cinnamon and vanilla. Cook 3 minutes.
  4. Stir in nuts and milk.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Früchtemüsli nach Bircher-Benner Art

Portionen: 2 | Zubereitungszeit: über Nacht


  • 80 g Vollkorn-Haferflocken
  • 2 El Rosinen
  • 200 ml Milch
  • 50 Schalgsahne
  • 2 Orangen
  • 1 Banane
  • 2 Bio-Äpfel
  • 1-2 El Zitronensaft
  • 30 g Haselnusskerne
  • 1 Msp Zimt
  • 2 El Honig


  1. Haferflocken und Rosinen mit Milch und Sahne übergießen, min. 3 Std. oder über Nacht im Kühlschrank einweichen lassen.
  2. Orangen schälen, in kleine Stücke schneiden. Banane schälen in Scheiben schneiden, Äpfel waschen, trocken reiben, entkernen, mit Schale grob raspeln, beides mit Zitronensaft vermischen. Haselnusskerne fein hacken.
  3. Eingeweichte Haferflocken mit Zimt würzen, auf Schälchen oder tiefe Teller verteilen, Obst und Nüsse daraufverteilen, mit Honig beträufeln.

Smoothie Love

Greenie Smoothie

Our kids have been loving smoothies lately.


  • 1-2 bananas
  • 1/2 cup frozen mango
  • 1/2 cup frozen peaches
  • few handfuls of spinach
  • coconut water or water


  1. Add enough coconut water to blend. That’s it.
  • General ratio: 1-2 bananas + 1 cup frozen fruit + 2 handfuls greens + water
  • For greens can use: spinach, kale, romain, arugula, swiss chard, etc.
  • For a pretty green smoothie, use pineapple, green grapes, green apples, kiwi, pears, etc.

Greenie Monster


  • 1 banana
  • 1/2 avocado
  • 2 handfuls spinach
  • 2 large spoons of Greek or regular yogurt
  • 1.5 cups fresh or frozen mango

Can sub mango for strawberries and kiwi. This was good too.

Baguette, Spinach and Gruyere Casserole

Notes: I made this for our daughter’s 1st birthday lunch at the house. It was a crowd-pleaser. Not too difficult to make but it seems very sophisticated.

Servings: 6 | Prep Time: 30 minutes | Total Time: 2 hrs 30 minutes


  • 12 oz fresh spinach, rinsed well
  • 2 loaves French baguettes
  • 1/4 cup olive oil
  • 1 red onion, thinly sliced
  • 8 oz sliced mushrooms
  • 1 1/2 tsp ground cumin
  • 4 oz gruyere cheese, grated
  • 6 eggs
  • 2 cups whole or 2 % milk
  • salt and fresh ground pepper to taste
  • grated nutmeg (optional)


  1. In a medium stockpot, bring 1 & 1/2 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
  2. On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray your favorite casserole dish (13×9×2″ or 11×9×3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
  3. Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
  4. Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyere over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour to let the custard mixture absorb into the bread.
  5. After 1 hour, preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy. Knife inserted near center should come out moist, but relatively clean.
  6. Remove from oven, allow casserole to cool slightly, then cut into portions for serving. If desired, garnish individual portions with a pinch of ground nutmeg. Serve warm with green salad or fresh fruit.

Recipe Origin: The website I first saw this recipe on doesn’t exist anymore. Thankfully I printed it out.

Bircher Müsli

Notes: The best Bircher Muesli is from the Hessischer Hof, in Frankfurt. I haven’t been able to get their recipe, sadly. The recipe below is my own. I’ve been making it for almost 20 years. My children and husband love it.  I would make it more often except I forget to do it the night before.

*Important. The quality of your ingredients makes all the difference. Only use rolled oats from a good source (I get mine from Whole Foods). Use good quality full fat plain yogurt (I like Stoneyfield Farms Thick and Creamy Plain Yogurt). Any yogurt you get in Europe will taste better than American yogurt, but the one above is just about the best I’ve found.

Servings: 4-6 | Prep Time: 5 minutes


  • Rolled Oats
  • Whole or 2% milk
  • Plain full fat yogurt
  • An apple, grated
  • Other fresh fruit. Berries, bananas, pears, plums, peaches, blueberries.
  • Dried fruit like figs or dates or golden raisins.
  • Nuts: Slivered almonds, walnuts, sunflower seeds.


  1. Pour 2 cups oats into a medium bowl. Pour just enough milk to moisten the oats. Cover with Press and Seal or a plate, and put in fridge overnight.
  2. Take the bowl out and stir it up. Grate your apple and add it in. Stir.
  3. Add your yogurt to taste. You want it to be gloppy, but not wet.
  4. Add whatever dried fruit and and chopped nuts.
  5. Add the berries and and other soft fruits at the very end. Gently fold in to muesli.
  6. You can add a few corn flakes on the top if you like.

Recipe Origin: Mine.  Here are some other recipes I want to try one day:

Bircher Muesli

Swiss Bircher Muesli

Früchtemüsli nach Bircher-Brenner Art


Buttermilk Waffles- Double Batch

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 16 Waffles


  • Canola oil spray for waffle iron
  • 8 TBSP (1 stick) butter, melted and cooled
  • 4 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • 1 tsp salt
  • 4 TBSP sugar
  • 3 tsp baking soda
  • 3 1/2 cups buttermilk (see Note)
  • 4 eggs, separated
  • 1 tsp vanilla extract


  1. Melt 1 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for single batch recipe that makes 8 waffles.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.