You guys. I just ate TWO of these muffins. Hence why I went on Weight Watchers because I have ZERO self-control when it comes to sweets! 

After I posted the strawberry cake recipe on Facebook this week, I had requests for a strawberry muffin recipe that we love to make! A good friend of ours shared the recipe with my mom after she was raving about it a few months ago! Of course, we've made these muffins a billion times since! They are just that good!
In fact, we might slightly fight over them. It's up to you to determine whether I'm kidding or not ;)

My father-in-law has become very close with some Amish friends who live in Smicksburg, PA. He likes to visit often, and one of my favorite times of year is when he brings back a full flat (8 quarts) of gorgeous strawberries! The strawberries are as bright red as can be with hardly any white inside. They are tiny and even come with the little green stems on top. I don't think we could find better strawberries anywhere else!

Total Time: 1 hour
Baking Time: 30 minutes
Active Time: 30 minutes

​Yield: 1 dozen (I made two in my pictures above)

Ingredients:

• 1 stick butter, softened
• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1/2 cup whole milk
• 1 1/2 teaspoon vanilla extract
• 2 1/4 cups strawberries, diced
• 2 Tablespoons Turbinado (also known as Demerara) sugar
• 2 teaspoons flour

Directions: 

1. Preheat the oven to 375 degrees F.
2. In a large bowl or bowl of a stand mixer, cream together butter and sugar on medium for about 2 minutes, until light and fluffy.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. Add the eggs to the butter mixture and mix well.
5. In a small measuring cup, combine the milk and vanilla. Alternate adding the dry ingredients and the milk mixture to the butter mixture. Do not over-mix! If using a stand mixer, remove the bowl from the stand and gently fold in the strawberries, reserving 1/2 cup strawberries to place on top.
6. Prepare a 12-muffin pan with cupcake wrappers. Fill each wrapper to the top with batter and top each muffin with reserved strawberries. Sprinkle the Turbinado sugar on top - don't skimp!
7. Bake for 30 minutes, turning the tray halfway. The muffins will be done when they are lightly golden on top and a toothpick inserted into the center of the muffin comes out clean.
8. Enjoy!!

-17. That's how cold it was in my car on Sunday morning.
And while I am here in freezing cold Pennsylvania, my parents and sister are in Texas watching the Women's National Soccer team play their Olympic qualifying games! At least I have my adorable puppy who loves to hop through the snow and these amazing pancakes. 

I don't usually have pancake mix in my pantry, because I don't make pancakes often enough to make them before the mix expires. I wanted to find a few great pancake recipes that use ingredients that I always have on hand. Boy, did I hit the jackpot!! I absolutely love these oatmeal pancakes. I actually sometimes double the recipe just so that I can freeze them and eat them later!

I also wanted to add another favorite pancake recipe for those amazing and simple, good, old-fashioned pancakes!

​I hope you enjoy them both!

To freeze pancakes, stack 2-3 pancakes with pieces of waxed paper between them. Wrap in plastic wrap and place in the freezer. To reheat, place the pancakes in a single layer on a microwave-safe plate. Heat for 30 seconds and flip the pancakes over. Heat for another 30 seconds and enjoy!

Total Time: 20 minutes

Yield: about 10 medium pancakes

Ingredients:

• 1/2 cup plus 2 Tablespoons quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour (I have used 1 cup total of AP flour instead and it works just as well!)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed light brown sugar
• 1 egg
• 2 Tablespoons vegetable oil
• 1 cup buttermilk*

*I don't usually have buttermilk on hand so I use a substitute. Place 1 Tablespoon white vinegar in a measuring cup and add whole milk to make 1 cup. The milk will start to curdle. Allow to sit for at least 5 minutes before adding to the other ingredients.

Directions:

1. In a medium bowl, combine the oats, flours, baking soda, salt, and brown sugar. Mix well. In another small bowl, combine the egg, oil, and milk.
2. Stir the wet ingredients into the dry ingredients until just combined.
3. Pour 1/3 cups of batter onto a greased, hot griddle over medium-high heat. Turn when bubbles form on top and cook until golden brown. Enjoy!

​
Source: Taste of Home

Total Time: 20 minutes

Yield: about 10 medium pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 Tablespoons butter, melted and cooled

Directions: 

1. In a large bowl, combine the flour, baking powder, salt, and sugar. In a large measuring cup or small bowl, combine the milk, egg, and butter.
2. Make a well in the dry ingredients and pour in the wet ingredients. Mix until smooth.
3. Pour about 1/3 cup batter on a greased, hot griddle over medium-high heat. Flip when the pancakes starts to bubble and cook until golden brown on both sides. Enjoy!

​
Source: All Recipes

Alright, you'll have to bear with me. I totally dislike the cold but I do love staying in on a cold Saturday and making a delicious breakfast! So...I have a few of my favorite breakfast recipes that I will be posting!

This is such a delicious version of the simple French toast that we all know and love. All you need to do is add a splash of vanilla and a little sprinkle of cinnamon!

Total Time: 10 minutes

Yield: 1 serving

Ingredients:

• 3 slices of your favorite bread (I like to use Oatmeal bread or Texas Toast)
• 2 eggs
• 2 Tablespoons milk
• 1/4 teaspoon vanilla extract
• Dash cinnamon

Directions:

1. In a shallow bowl, whisk the eggs, milk, and vanilla.
2. Heat a griddle over medium-low heat and add a small amount of shortening (like Crisco). 
3. Dip the slices of bread in the egg mixture and flip over to soak both sides. Place on the heated griddle and cook for a few minutes, until golden brown. Before flipping the bread on the griddle, sprinkle a dash of cinnamon on top. Cook the other side until golden brown. Enjoy!!

(I don't really measure as I add the vanilla, milk, or cinnamon - feel free to change this to make it exactly as you like!)

So a lot of local bakeries are denoting April as bacon month. Is this a national thing? Or is my hometown just obsessed with bacon during this month? Either way...I really have not warmed up yet to the idea of chocolate-covered bacon or bacon scones.

I feel like I have to participate in bacon month, but I took a more traditional route :)

Whenever my grandparents would come to visit for a week or a weekend, my mom would always make an amazing breakfast, with this oven omelette. I always knew we were having this, and I could never get enough! This past Christmas, my Grandma made this for us! It was a wonderful blast from the past!

It is so simple to put together quickly and then make other things while it bakes away. Your company, whether big or small, will love this!

Total Time: 55 minutes
Prep Time: 15 minutes
Bake Time: 40 minutes

Yield: 6 servings

Ingredients:

• 12 slices bacon
• 6 slices American cheese
• 8 eggs, lightly beaten
• 1 cup milk

Directions:

1. Preheat oven to 350 degrees F.
2. Cook bacon according to box directions. Drain. Crumble into pieces. (I save a few pieces to decorate the top at the end.)
3. Cut cheese into halves and arrange in the bottom of a lightly buttered 9 inch pie pan. Some of the pieces can go up the sides of the dish.
4. Combine the eggs and milk. Add the chopped bacon. Pour over the cheese and place the remaining bacon on top. Bake for 40 minutes or until set. Let stand for 5 minutes before cutting.