Wednesday, September 28, 2011

Celebrate All American Breakfast Month of September


(Farsi for 'peace')

Palo Dura Canyon, Texas

Have you smiled today?
Have you told someone something positive today?
That's okay, you still have some 'today' left to do those things!

the month of September is
All American Breakfast Month!!!

I am trying to mention all month events/celebrations closer to the first of the month, but sometimes I don't get it done early.
You still have 3 days to celebrate!
Why not make a yummy breakfast for 3 days?
Really! You can do it!


Let's get our aprons on!

Let's get the kids occupied!

Notice the unique way the artist has made some of Allison's paper clothes.

Let's put on some nice music.
Here are a few music artists that perhaps you are not familiar with:

When you click on the link, it will take you to that specific video,
each artist has several other songs and videos.
Have fun!

from Better Homes & Gardens Old Fashioned Home Baking cookbook
1 3/4 Cup flour
2 Tbs sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 Cup milk
1/3 cooking oil
6 slices bacon, crisp cooked, drained & crumbled (1/3 Cup)
1/4 Cup finely chopped onion
1/4 Cup finely chopped green pepper
2 ounces Swiss OR American cheese, cut into 12 (3/4 inch) cubes

Grease 12 (2 1/2 inch) muffin cups, or line them with paper bake cups. Set aside.

In a medium mixing bowl stir together flour, sugar, baking powder, and salt.
Make a well in the center of the dry mixture.

In another medium mixing bowl combine the egg, milk, and cooking oil.
Add the egg mixture all at once to the dry mixture.
Stir just until moistened (batter should be lumpy).
Fold in the crumbled bacon, onion and green pepper.

Spoon HALF of the batter into the prepared muffin cups.
Place one cheese cube in the center of each muffin, then add the remaining batter to the muffin cups, filling each cup 2/3 full.

Bake in a 400' oven about 20 minutes or till done.
Remove muffins from muffin cups and cool slightly on a wire rack.
Serve warm.
Makes about 12 muffins.

Some helpful hints:

1. When stirring muffin batter, really, there should be lumps!
If you stir out the lumps, your muffins will be tough.

2. ALWAYS have oven preheated. As soon as the batter is mixed,
pop muffins into the preheated oven right away.

3. To avoid soggy sides and soggy bottoms (oh no!), cool muffins in their baking pan only as long as directed in the recipe.
I generally pop them out as soon as I take them out of the oven.


Morning Glories, September Flower of the Month

Make your muffins the day before, and heat them in your microwave the next morning about 15 seconds for 1, depends on your microwave.



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