​I enjoy having scones with my coffee in the morning.

​Bagels were my favorite breakfast when I was growing up. With an incredible variety of flavors and toppings, they provided a delicious alternative to my usual toast and biscuits. Switching it up made breakfast exciting and satisfying!

These are my favorite, especially with some warm maple syrup, it gives me warm cozy feeling. 

The boys really enjoy fresh fruit, so I thought this would a nice treat to have on their toast in the morning. 

The syrup, is rich, not overly sweet, and has a warm; cozy feel to it.

2 cups of sugar
1 1/2 cups of brown sugar
1 1/2 cups of water
2 Tablespoons of molasses
1 teaspoon of maple extract
1 teaspoon of vanilla extract.
In a large pot over medium heat mix the sugar, brown sugar, molasses, and water. Then bring it to a boil. for a minute or two. Now take the pot off of the heat and stir in the vanilla and maple extracts; let the                           syrup cool, then place it into a glass jar  with a lid and keep refrigerated.

I'm not usually a big pumpkin person, but theses are soo good, but of my boys were fight'n over them. 

Cream cheese filling:
​16 oz. of cream cheese
1 cup of powder sugar
3 Tablespoons of milk
1 teaspoon of vanilla
Crumble:
1/4 cup of brown sugar
1/2 a teaspoon of cinnamon
1/2 a cup of flour
1/2 a cup of crushed pecans 
3 Tablespoon of butter
Pumpkin muffins:
2 1/2 cups of flour
2 cups of pumpkin puree
2 eggs
1/2 cup of melted butter
1/4 cup of milk
2 teaspoons of baking powder
2 teaspoons of baking soda
1 1/2 cups of sugar
1 1/2 cups of brown sugar
1 teaspoon of salt
2 teaspoons of vanilla
1 teaspoon of cloves
1 teaspoon of nutmeg
1 teaspoon of ginger
1/2 teaspoon of cinnamon


Cut the cream cheese into small cubes and place into a large bowl. Now cream the powder sugar, cream cheese; then add the vanilla and milk, Blend them to together until you get stiff peaks. Now gently ladle the filling into ice cube trays and freeze for a couple of hours. In a medium bowl combine the brown sugar, cinnamon, flour, crushed pecans, and butter, mix it all together until it clumps, and set it aside.

Preheat your oven to 350 degrees F
In a large bowl, mix together the butter, pumpkin puree, eggs, vanilla, and milk. Add the flour, salt, sugar, brown sugar, baking powder, baking soda, cloves, nutmeg, ginger, and cinnamon; mix until completely incorporated. Ladle a little less then half into the liner, then gently push the frozen cream cheese filling into the center. Now top with the crumble and bake for 25 to 30 minutes or until golden brown.

These are moist, soft, and toddler approved.

1 1/2 cups of flour
1/4 cup of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of vanilla
2 eggs 
1/2 cup of milk
1/2 cup of melted butter
4 mashed bananas
2 cups of chocolate chips

​Preheat oven to 350 degrees F
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; get it a quick stir. Then add the vanilla, eggs, milk, butter, and bananas mix together until everything is incorporated. Now gently fold in the chocolate chips. Lastly pour into a greased muffin pan and bake for 15 - 25 minutes or until golden brown.

This is a light and fluffy cake, and would go very well with vanilla ice cream.

Topping:
1/2 a cup of crushed almonds
1 cup of brown sugar
1 tablespoon of butter
Cake:
2 cups of flour
                                                                 2 1/2 cups of milk
                                                                  1/2 a cup of butter
                                                                  2 teaspoons of vanilla
                                                                   2 eggs
                                                                   1 Tablespoon of baking powder
                                                                    1 teaspoon of salt
                                                                    1/2 a teaspoon of cinnamon

Preheat the oven to 350 degrees F
In a small bowl combine the almonds, brown sugar and butter, mix until it resembles course crumbs; set that aside. in a large bowl; cream butter and sugar. Add the vanilla, eggs and milk, continue to mix. Now stir in the cinnamon, salt, baking powder, and flour. Line and grease an 8 inch cake pan, evenly spread the brown sugar mixture, the add the cake batter.
     Bake the cake for 30-35 minutes or until golden brown. Place a plate over the cake and CAREFULY flip the cake over and allow the cake to cool.

Goes really well mixed with cream cheese or butter.

2 cups of seeded and diced jalapenos
1 1/2 cups of white vinegar
3 Tablespoons of lemon juice
3 cups of sugar
In a large pot over medium heat, pour in sugar, vinegar, and lemon juice. Stir until the sugar is dissolved . Now add the jalapenos, and give it a quick stir, and bring it to a boil for 20 minutes, continue to stir so that it doesn't burn or boil over. Then pull it off of the heat and stir.
    The jelly should start to thicken, put it back on the heat and boil for another 10 minutes, continue to stir. Lastly pull the jelly off of the heat, give it another quick stir, and allow it slightly before putting into glass jars.

Healthy and oh so tasty.

2 cups of oats
1 Tablespoon of flaxseed
1/4 cup of sliced almonds
1 teaspoon of cinnamon
1/2 cup of semi-sweet chocolate chips
1/2 cup of honey
1/2 cup canola oil
1 Tablespoon of brown sugar
1/2 cup of dried cranberries
1/2 teaspoon of salt
1 teaspoon of vanilla
Preheat oven to 325 degrees F.
Line a 9x13 diah with parchment paper.
In a large, combine oats, flaxseed, almonds, cinnamon, salt, brown sugar. Stir in cranberries, chocolate chips, vanilla, honey, and oil. Pour mixture into a 9x13 pan, and spread it evenly, and bake for 25 minutes, or until golden brown. Pairs well with yogurt, or cereal.