Wrightfully Simple
BREAKFAST:
One of my fave things to eat...in the morning or for din-din! I have some delish recipes to involve your mouth...check them out!
BANANA PEACH SMOOTHIE
Ingredients:
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach

Directions:
1. Put all ingredients in a high speed blender and blend until smooth.
​OVERNIGHT BREAKFAST CASSEROLE

Ingredients:
10 to 12 bread, cubed
1lb. sausage or bacon...or both
8 oz. grated cheddar cheese
Egg mixture:
12 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard

Directions:
1. Prepare this recipe the night before serving.
2. Cube the bread slices and place in the bottom of greased 9x13 pan. Fry and drain bacon or sausage.
3. Crumble it evenly over bread layer. Sprinkle grated cheese evenly over meat layer.
4. Prepare egg mixture. Beat eggs well. Beat in milk, salt and dry mustard. Pour egg mixture evely over top of cheese layer.
5. Cover the pan with aluminum fokl and allow it to sit overnight in the refrigerator. In morning, bake at 350 degree for 1 hour, leaving it covered with foil.
EASY PUMPKIN MUFFINS
Ingredients
1 Classic Yellow Cake Mix
1 Can pumpkin, not pie mix
Directions
1. Just mix these two ingredients together and put into muffin tins.
Bake at 350 for 20-25 min.
MUESLI MIX
Ingredients
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
Directions
1. In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds.
2. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
Pumpkin Cinnamon Roll Pancakes
Ingredients
for the cinnamon swirl filling
â…” cup brown sugar, divided
4 tablespoons butter
½ teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon flour
for the glaze
4 tablespoons butter, softened
2 tablespoons cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla
for the pancakes
1¼ cups flour
2 tablespoons brown sugar
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ cup pumpkin puree
1 cup milk
1 egg
2 teaspoons vegetable oil
1 teaspoon vanilla
Directions:
1.Prepare the cinnamon swirl filling first. Add butter and â…“ cup brown sugar to a small sauce pan and simmer over medium-low heat until butter is just melted (not boiling). Remove from heat and add remaining â…“ cup brown sugar, vanilla, cinnamon, and flour and site to combine. Set aside.
2.Prepare the pancake batter. In a medium bowl combine flour, brown sugar, salt, baking powder, pumpkin pie spice, and cinnamon and whisk to combine. Set aside. In another, larger bowl combine pumpkin puree, milk, vegetable oil, egg, and vanilla. Mix well. Slowly add dry ingredients to wet ingredients and mix until just until completely incorporated. Let sit five minutes while you prepare the glaze.
3.Next, prepare the glaze. Combine softened butter, softened cream cheese, and powdered sugar in a medium sized, microwave safe bowl and mix with a hand mixer until smooth. Stir in vanilla. Set aside.
4.Preheat a skillet or large pan over medium heat and spray generously with cooking spray. Use a â…“ cup measuring cup to scoop and pour batter into pan. Let cook 1-2 minutes. Use a spoon to drizzle cinnamon swirl filling in a swirl pattern onto the cooking pancake. Let cook 1-2 minutes more or until bubbles are forming and edges begin to look dry. Use a large thin spatula to flip pancake. Cook about two minutes longer or until pancake easily lifts from pan. Remove from pan and repeat process with remaining batter.
5.When pancakes are ready, warm the glaze in the microwave 30-60 seconds. Whisk until smooth. Pour over pancakes.
