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Tag: breakfast recipes

Wonderful Homemade Syrup

This is a recipe for pancake syrup that has been called so good that you will want to lick the pan. It is a very simple recipe and does not take very long to make at all. All you need to make this is one half (1/2) cup of butter, one (1) cup of sugar, one (1) cup of buttermilk, one (1) tablespoon of pure vanilla extract, one (1) tablespoon of corn syrup, one fourth (1/4) teaspoon of freshly ground cinnamon, and one half (1/2) teaspoon of baking soda.

Get your butter, sugar, buttermilk, pure vanilla extract, corn syrup and your cinnamon and put them all into a nice, big saucepan. And turn that eye up to medium high heat. All of these things are going to come to a nice simmer and once that happens you want to whisk in your baking soda, slowly. After the baking soda is whisked in and you cannot see it anymore, let it cook for about ten (10) seconds and then take it off the eye. You want to serve it warm, because there is just nothing like warm syrup on pancakes.

Prepping all your ingredients may take about five (5) or six (6) minutes and cooking time is going to be about the same. This recipe should only take about 10 minutes from start to finish. That is–if you know what you’re doing and you don’t burn your syrup. If you do that, I would add another five minutes to do it again, and maybe seven or eight minutes to clean that burnt pan.

This is a lot different then your normal ‘maple syrup’, it’s got a much more rich, buttery flavor to it that adds a lot to pancakes. This way you get your butter and your syrup on those ‘flapjacks’ in one swoop instead of two. The recipe yields two and a half (2.5) cups of syrup, which depending on how many growing boys or husbands with big appetites you have in the house will make eight to sixteen (8-16) servings. I would say in my house it is closer to ten (10).

I would not call this homemade pancake syrup healthy, but it is comparable to adding normal maple syrup and butter to your pancakes. Each serving is around one hundred and eighty (180) calories and ten (10) grams of fat.

Please do enjoy.

The Syrup Shop

Gingerbread pancakes have a unique flavor that many people love. Try these the next time you are making breakfast for a surprise and treat.

Ingredients you will need:

2 cups of flour
1/4 cup of baking powder
2 teaspoons of unsweetened cocoa powder
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 cup of ground hazelnuts
2 cups of milk
4 egg whites
1/4 cup dark molasses
1/4 cup vegetable oil


First you will be mixing the dry ingredients and your will need a large bowl for this. Take your flour, cocoa powder, ginger, baking powder, ground cloves, cinnamon, and hazelnuts in the bowl and mix them all together. Next, you will begin adding your wet ingredients to the dry mix. Add the milk, molasses, vegetable oil, and eggs to the bowl. Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Next you are going to get ready to cook your pancakes! Grab a frying pan or griddle, cover it with a light layer of oil, and place it over medium-high heat on your stove. Use about ¼ cup of batter for each pancake you are going to make and pour it onto the pan. Cook each side of the pancake until they are a golden brown color. Remove your pancakes from the pan and they are ready to serve.

Tip: Check the batter for bubbles to know when the first side of your pancake is done.

These gingerbread pancakes provide a hearty, tasty meal that will stick with you all day. Now, sit down and enjoy your homemade pancakes with your favorite toppings. Some popular options to go with these pancakes are maple syrup, melted butter sprinkled with brown sugar, or just a little whipped cream for a treat.

More information can be found about Homemade Pancakes.

Monkey bread is a sweet, and sticky bread made using a simple caramel sauce and store-bought biscuits. It is a classic breakfast, and snack. Kid, adults, everyone loves monkey bread.

Monkey bread is sinfully easy to make. It only requires 5 ingredients, and takes almost no time. If you have never experienced monkey bread, make it today!


4 cans of regular sized biscuits

1 1/2 sticks of butter

1 cup packed brown sugar

1 cup white sugar

3 tbsp cinnamon

To Make the Monkey Bread:

Grease a bunt or tube pan. In a ziploc bag mix together the sugar and cinnamon.

Cut the biscuits into halves and quarters, shake in the cinnamon sugar, and layer in the pan. Continue this process until you have cut up and sugar-coated the biscuits.

Pre-heat the oven to 350 F.

Melt the butter and brown sugar, boil for a few minutes (or until it starts to darken slightly) then pour over the biscuits.

Bake for 20-30 minutes.

Let the pan cool down for 10-15 minutes before you flip it on to a plate!

The Final Result: Butter and sugar bliss!

The bottom (top when you pull it out of the oven) is chewy and crispy.

But, when you flip it out of the pan it looks even more amazing. The caramel sauce runs down the sides and you can see how it perfectly caramelized the top of the bread.

Next time: I want to layer in some dried cherries and macadamia nuts.

Interested in all things sticky and sweet? Check out more recipes here!

It’s not what most non-Irish people think about when it comes to St. Patrick’s Day fare or even Irish foods in general. But when it comes to Fiberlady’s high fiber menu selection, the classic steaming bowl of oatmeal persists in the hearts and stomachs of those who understand the natural goodness of high fiber foods.

Your Irish ancestors knew the importance of whole grains for their high fiber diet. There are references for the use of oats for human consumption in Ireland as early as 438 A.D.

In August 1999, the FDA endorsed the claim that diets that are abundant in whole grains, like oats, potentially may reduce the risk of heart disease and certain cancers. The new food pyramid suggests that adults should eat 3 – 4 servings of whole grains a day. That applies to Leprechauns as well.

A study published in the American Journal of Public Health stated that by regularly eating oatmeal people can also help reduce the risk of type 2 diabetes. Blood glucose levels are more stablized after eating oats which is vital for diabetics.

Another study published in the American Journal of Clinical Nutrition concluded that a daily dose of oatmeal can lower high blood pressure. It appears to be something about the soluble fiber in oatmeal. Another benefit of consuming oats is the lowered risk of heart disease since there is no cholesterol or saturated fats in oats.

Haven’t you felt that very satisfied feeling in your belly after eating a comforting bowl of oatmeal. That feeling lasts a while which naturally keeps you from heading back to the kitchen right away for more food. Fiberlady likes that common sense approach to weight loss.

There is no doubt that the dietary fiber in oats is highly significant to one’s health. They hold many nutrients no matter how they are cooked since they are not refined. Obviously, oats don’t have to be eaten just for breakfast, but go ahead and try the recipe below. There are many high fiber recipes that include oats as a main ingredient for any meal. Just the way Fiberlady intended.

Overnight Peach Oatmeal

6 servings


1 cup steel-cut oats (or Irish oatmeal)

4 cups water

1 cup dried peaches, chopped

1/2 teaspoon ground nutmeg

1 cup white grape juice

1 (6-ounce) carton peach or vanilla flavored low-fat yogurt

6 tablespoons English walnut pieces, toasted


Combine oats and 4 cups water in 31/2-to 4-quart slow cooker. Cover and cook on low setting 6 to 8 hours, or until oats are tender and cereal is thick.

Combine peaches, nutmeg and white grape juice in a small saucepan. Cover and heat to boiling. Reduce heat and simmer 8 minutes, or until peaches are tender. Uncover and cook 2 to 3 minutes, or until liquid is slightly reduced.

To serve, spoon cooked oats into individual serving bowls. Top each with 2 to 3 tablespoons warm peaches and syrup, then a dollop of yogurt. Sprinkle with walnuts.

Per serving: Calories: 214; Total Fat: 6 grams

Fiber: 4 grams

Stephanie Shank aka Fiberlady has studied nutrition for many healthy years which prompted her commitment to a high fiber lifestyle and the development of her informative website High Fiber Health


Muffins! This delicacy originally from the United States are decidedly now everywhere to be fund around the planet, for the very pleasure of consumers and café goers. Is this the result of globalisation? May be…
This sweet, soft and moist spongy snack can now be purchased in an infinite kind of flavours, even so that every days of the week could get its special dedicated flavour.

Because of its size, shape and texture the popular muffin can be carried around everywhere, ideal for a welcome hunger break while travelling around the country or in the middle of a traffic jam in the city. But most welcome while sipping a hot drink in the corner coffee shop while on date or even in meeting.

So the familiar muffin is the subject of this article. The chosen flavour for today is coffee cappuccino or more precisely coffee and cream muffin.

Please find below the list of ingredients needed followed by the method of preparation and baking last but not least!

The quantity below should be enough for around 15 muffins of 100g each:

Eggs: 210g (around 4 big eggs)
Castor sugar: 345g
Salt: 2.5g
Unsalted Butter: 260g
Plain Yoghurt: 55g
Fresh cream: 140g
Drinking water: 60g
Instant coffee: 10g
Cake plain flour: 485g
Baking powder: 21g
There are usually 2 main methods used to make muffins, one of them is what we call the pound cake method, where we mix up first the softened butter and sugar together and add the eggs slowly.

Then there is also the sponge method, where we first mix up the eggs and sugar like a sponge. This is the sponge method that we are going to use today, as I noticed the result was slightly better using this method.

As usual the first thing to do is to turn on the oven, and for this recipe we adjust the temperature dial to 220ºC (428ºF). This is for a deck oven, so with a different kind of oven temperature may differ.
First boil the water then dissolve the instant coffee in it like for a normal coffee. Otherwise if you have some very strong espresso coffee on hand it is possible to use it instead. Place it in the fridge to cool down. Sift the flour together with the baking powder and mix thoroughly. Melt the butter slowly, preferably on a water bath as the butter should absolutely not boil. When completely melted leave it to cool down on the table at room temperature, as we need to use it this way, cooled down but not set.

Now whisk the eggs, sugar and salt together with an electric mixer on top gear until light and fluffy as for a sponge. That could take around 7 to 10 minutes depending of the quantities. While waiting, when the coffee is already cold you can mix it with the cream and yoghurt slowly with a spatula. When the egg mix is ready, turn down the mixer to first gear and pour in the melted butter first, followed up by the coffee cream mixture slowly as well. Mix until the mixture look smooth, do not over mix.

Then take the bowl off the mixer and fold in the sifted flour and baking powder, mixing delicately with a spatula or even by hand (if you feel like it). Mix until smooth.

Now I will give you a good trick: If you want a better result and bigger muffing just give the mix a good rest for at least 1 hour in the fridge. So cover the bowl with a plastic wrap and place it in the fridge for 1 hour or more. The result is quite significant this way, with muffins bigger in size after baking. This gives you time to prepare your muffin trays. If you use the standard size trays there should be 12 cups per tray. Of course if you have some, you can also use individual muffin moulds instead. Grease-spray the trays or moulds first and then insert a paper cup in each of them. Prepare a piping bag for the filling process but you can instead use a spoon as well.

After the hour has passed, you can start filling the muffin cups. Usually the muffins that we see in the coffee shops are around 100g to 150g, even bigger sometimes, and then they are really mega muffins. A reasonable size I would say is between 100g to 130g each, always depending of the size of the mould, as we do not want to overfill and see the dough coming out of the cups in the oven. A good rule of thumb is to fill the cups flat up to the rim. Once you have all your cups filled with the muffin mix, they are ready to bake.

But before, if you feel like it, you can still add some garnish on the top, which will render the muffins even more attractive. Something like a few crunched nuts or sesame seeds or chocolate chips or something else you think will look and taste good, will do the job.

Then it is time to insert the trays inside the hot oven and adjust the temperature down to 200ºC (392ºF). Bake for 25minutes to 30 minutes or until a small knife inserted in the muffins comes out clean.

If your oven has a ventilation duct, keep it closed during the 1st half of the baking and then open it for the 2nd half. When the muffins are baked, take them out of the oven and let them cool down 5 minutes as they are on the tray.

Then take them out of the moulds and place them upside down back on top of (not inside) the moulds until they are completely cold, this is a way to stop them becoming dry on the top. Now your muffins are ready, please enjoy!

I really hope you enjoyed this Coffee Muffin recipe. For more interesting recipes please visit my Blog Here.

Jac Paillard is a pastry chef and has been in this trade for quite a few years already. During those years he has been working in few countries: first France (Dreux, Paris, Lyon), Switzerland (Zurich) and Germany (Frankfurt). Then moved to Australia where he worked for a few years before getting a position in Indonesia in a well known hotel chain. Then after a few years again he moved back to Australia where he is living at the present time. In this articles he is sharing with the readers some of the knowledge, tips and recipes that he has been accumulating over the years. Jac really hopes you will enjoy the reading and would very much like to hear from you again soon.

When it comes to baking your very own breakfast muffins at home, you probably don’t know where to begin. The first question you need to ask yourself here is, what ingredients will you need? In the past, you would probably have used granulated sugar and vegetable oil for baking. If you are going to make healthy muffins, however, both of these ingredients will be crossed off of the list and substituted with something else. This is because you need to eliminate unnecessary amounts of cholesterol and fat from your muffins. Any preconceptions you may have about healthy muffins being less tasty couldn’t be any further from the truth, so now is the time to abandon those thoughts and move toward a healthier, happier body.

The first step toward making healthy muffins is going through your kitchen cupboards to make sure you have these key ingredients: honey, applesauce, bananas and prune juice. While it will not be necessary to have all of these ingredients on hand to make healthy muffins, some of them will definitely come in handy. These will be used to replace ingredients like butter and sugar. The following steps will help you to make healthy muffins:

1) Honey is used in place of granulated sugar. Measure a ¾ cup of honey to replace 1 cup of sugar in your recipe, regardless of whatever type of muffin you may be baking. In order to keep the muffins from over baking, reduce the oven temperature by 25°.

2) Swap your vegetable oil for prune juice or applesauce instead. Either one of these substitutes will work. You could even experiment a little and try using pumpkin puree or bananas.

3) The next step involves choosing the fruits that determine the overall flavor of your muffins. Picking out fruits that have a high fiber content will help along the digestion process significantly.

4) Always use wheat flour over white flour, and avoid adding sugars like chocolate chips and caramel frosting to satiate your sweet tooth.

By following these basic steps toward a more wholesome way of eating, your health will also improve.

Are you looking for more information regarding Make Healthy Muffins? Visit today!

Warm, fresh, delicately sweet muffins don’t have to be high in fat, sugar or calories. Feel free to indulge in these delicious breakfast beauties; they taste so good, you’d never guess they’re good for you.
Carrots contain a great deal of moisture and have a slightly sweet flavor, which makes them an excellent addition to baked goods. They’re also high in fiber, and a great source of vitamins and minerals. Their distinctive orange color, which comes from the large amount of beta carotene they contain, adds a delightfully peachy glow to baked goods.

Carrot and apple are very complimentary flavors. The apples in this recipe contribute nutrients, fiber, and enough sweetness that no additional sugar is needed. If you have a sweet tooth, drizzle them with a bit of honey after removing them from the muffin tins.

Guilt-Free Carrot and Apple Bran Muffins

2 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 egg OR egg substitute – half of a banana, mashed with 1/2 teaspoon baking soda
3/4 cup buttermilk OR regular milk or soymilk mixed with a teaspoon of white vinegar
1/4 cup canola, corn or vegetable oil
1 cup tart apple, peeled (optional) and chopped fine
3/4 cup carrots, washed and grated
1/4 cup chopped walnuts (optional)

Preheat oven to 400 degrees. Combine the first six ingredients in a large mixing bowl and set aside. In a small bowl, beat the egg or egg substitute,milk and oil until well combined, but do not overbeat. Stir the egg mixture into the dry ingredients until they are moistened. Fold in the apple, carrots and walnuts, if desired. Prepare muffin tin by lining with paper baking cups or spraying with nonstick cooking spray. Fill each muffin cup about 3/4 full of batter. Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about five minutes before removing them from the pan to a wire rack. For the best flavor, serve while still warm.

If you like this healthy recipe, try Honey Glazed Carrots. Check out my other healthy living articles, like 5HTP Benefits For Anxiety.

I raise my own organic free range heavy breed chickens and a few Bantams. I love my brown eggs ranging from extra small to extra-large. Every day is an egg day. I will save money in the long run by not buying eggs, having my own organic healthy foods and the entertainment my chickens provide for me. So what is the question?

Does anyone know how to cook scramble eggs, well here is the way!

  • 8 Eggs (or more for 4 people)
  • 2 tablespoons of butter
  • Salt and Pepper to taste
  • 10 inch iron frying pan or heavy frying pan is best
  • Use moderate heat only
  • Cook slowly and the process takes about 5 minutes


Crack you favorite eggs into medium size bowel. Using a whisk, blend your eggs with a little salt and pepper. Whisk eggs until blended not foaming. Add one tablespoon of butter to your moderately heated pan and it will melt quickly. Pour in the eggs. With a wooden spatula, scrape the eggs from the outer edges of the pan to the center slowly. Keep doing this as they cook and thicken. Sometimes if the cooking is too fast pick the pan up a few seconds to control the heat and cooking.

Just before the eggs get to the texture you like, take the pan off the stove and add a tablespoon of butter and salt and pepper to finish off the cooking and seasoning. The secret for cooking scramble eggs is to cook them slowly and the results are worth the wait. Serve immediately with two or three pieces of bacon with toast and blackberry jam. Yum, yum!

Cora U. Early has a web site This web site provides information building your own chicken coops, receipes, butchering chickens, free range chickens, vegetable gardens, flower gardens, funny chicken stories and the symbolic relationships between all the subjects.

I started raising chickens approximately 5 years ago. I lost my husband 6 years ago and started a new relationship 5 years ago. I told my fiancé I wanted to raise chickens and he said I quess I got to build you a chicken house. This is how it all started. I love chickens.


I have a hard time eating breakfast.

To make it easier to remember to eat breakfast in the morning I developed a muffin that is my ideal morning meal. It is filling, but also healthy.

Muffins are very versatile, you can change the flavor to what ever you want. They are also easy to carry, and the perfect size for a morning meal.

To make my perfect breakfast muffin I used bananas. Bananas are one of the quintessential breakfast food. I also added in chopped fresh cranberries and ginger to spice up the muffins. I also used oats so the muffins would be filling.

I chose muffins over banana bread because of the convince muffins offer. Banana bread is awkward to carry, and difficult to eat.


  • 1/2 cup organic white flour
  • 1/2 cup organic whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1/3 cup chopped cranberries
  • 3 medium size organic bananas
  • 1/2 cup milk
  • 1/4 cup organic coconut oil
  • 1 egg, beaten


To Make the Muffins:

  1. Pre-heat the oven to 400 F and grease or line the muffin pan.
  2. Mix together the flours, oats, sugar, baking powder, ginger, and salt. Set aside.
  3. Mash the bananas, then mix in the milk, coconut oil, and egg.
  4. Mix in the chopped cranberries.
  5. Add the dry ingredients and mix until moistened.
  6. Fill each muffin cup about 2/3 of the way full.
  7. Bake for 20-25 minutes.


Don’t be confused if your muffins are not very sweet, there is not very much sugar and the cranberries are very tart. The lack of sugar gives the muffin a healthier feel, and makes it much more right for breakfast.

Muffins really are the perfect breakfast item. They are not too sweet and you can spice them up however you want.

Enjoy your new breakfast!

Check out more banana recipes here!

Being a Yorkshire lass I’ve used a Yorkshire pudding recipe many times over the years, but that’s been mostly to make them the traditional way and to be eaten with the Sunday roast whether it be beef, pork, lamb, chicken or turkey. Of course they are associated with roast beef mainly but they taste just as good with other types of roast dinners and it’s surprising how flexible they can be.

Originally they were dished up as a starter to fill you up before the main course so that you didn’t want as much expensive meat. Nowadays they are usually part of the main course alongside meat, potatoes, vegetables and gravy, but they have been known to appear as a dessert too!

One of my favourites is Toad in the Hole. Sausages baked in Yorkshire pudding batter mix and served with vegetables and a thick, tasty onion gravy. Or another variation of that can be found in many a cafe or pub dining area and that’s giant Yorkshires filled with sausages and onion gravy. Or giant Yorkshires filled with roast beef, onions and gravy, though I’m sure that other types of meat would be just as good, depending upon your tastes.

Another variation came as a total shock to me. There I was in a Chinese restaurant in Castleford checking out the buffet and next to the spring rolls and wontons I saw a strange sight of small Yorkshire puddings filled with a chicken and vegetable sauce. Of course I had to try them but to be honest I found them a bit bland and wondered if a curry sauce would have excited the taste buds a bit more.

I’ve heard that they can be found in restaurants, but I’ve only ever found them in M & S. That is steak and mushroom baked in a pie made with the Yorkshire pudding batter mix. They are gorgeous and I would love to be able to make them but I can’t figure out how to bake them with a top on and still get them crispy on the outside.

However, I’m a dab hand with the normal uses and experimenting with Yorkshire pudding desserts has been interesting and tasty. Mini Yorkshires baked in tart or muffin tins served cold with mandarin oranges inside them and topped with a dollop of lemon ice cream is delicious. Raspberries and either chocolate sauce or ice cream are an alternative filling, or kiwi fruit, strawberries and fresh cream. Almost anything goes really.

For Valentines day you can round your meal off with heart shaped pancakes made with Yorkshire pudding batter which also happens to be the same recipe as pancake batter mix.

Valentines Pancakes Recipe


* Yorkshire pudding batter or pancake mix

* red food coloring

* Sliced fresh fruit including melon, passion fruit, strawberries and banana

* Lemon flavoured ice cream or squirty cream for the more adventurous!


Mix a couple of drops of red colouring into your favorite Yorkshire pudding/pancake batter recipe, then spoon the pink batter into a heated skillet to form a heart shape. This method can also be used to form other fun shapes.

When cooked cool and top with slices of mixed fresh fruit and lemon ice cream. To make it more festive you can top with chocolate chips or cherries.

This is a nice light dessert to end a Valentines day or any other romantic meal.

Just click on the link to get a traditional Yorkshire pudding recipe and many more worldwide recipes and cooking tips. Or for romantic relationship advice click on love tips at any time of the year.

Cranberry Nut Muffins is a special type of muffins which are delicious in taste and flavor.


Preheat your oven to 200 C Gas Mark 6. Spray a 12 cup muffin tin with oil to stop any sticking or line it with paper muffin cups if you prefer.

Chop your pecans, then your cranberries I do them by pulsing the 5-blade of my food processor, and if you do them in this order, you won’t have pecans stick ing to the moisture left behind by the cranberries. Set aside.

In a mixing bowl, combine all of the dry ingredients. Stir together, to make sure everything is distributed evenly.

Whisk together the eggs, semi-skimmed milk, melted butter, and orange extract. Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients, and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries, and stir just enough to incorporate into the batter. Spoon into muffin cups, and bake for 20 minutes. Remove from pan to a wire rack to cool.

Serves: 12 muffins.

Ingredients used for this recipe:

60 gm pecans, 50 gm cranberries, 1l0 gm almond meal, 90 gm vanilla whey protein powder 30 gm gluten, 30 gm polyol, 6 gm Splenda, 2 1/2 tsps baking powder, 2 eggs 180 ml semi-skimmed milk, 45 gm butter- melted, 4 tsp orange extract

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:

Omelets are justifiably a standing favorite for many families. The reasons become apparent after a mere bite or two. Because they’re so versatile, inexpensive, and easy to make, any who haven’t given them a try should make plans to do so. Why not this weekend?

First, grab the ingredients of choice. Of course, eggs are non-optional, but be sure to choose the highest quality, free-range, freshest ones available. For a hearty appetite, use two or three eggs per omelet. Add to this as few or as many other additions as desired.

Some suggestions are:

For Western Omelets–

Chopped onion, chopped green and red bell pepper, and fresh or cooked mushrooms, one to three tablespoons of each.

For Spanish Omelets–

Chopped onion-white or green scallion, canned chili peppers, chopped tomato, and tomato sauce for the top. Again, use up to a cup or more total ingredients, depending on taste.

Here are some other suggestions for omelet fillings:

Green or black olives, spinach-fresh or frozen, chopped cooked potatoes, jalapeno or chili peppers, chorizo sausage, ham, cooked bacon, or crumbled cooked breakfast sausage. And fresh herbs make a great complement, with favorites being parsley, basil, or cilantro.

Of course, many feel an omelet wouldn’t be complete without some cheese. Any kind will do. Ranging from mild American or Monterrey Jack, to sharp cheddar or swiss, to the crumble cheeses like feta or queso fresco, adding cheese to the filling or topping the omelet after it’s cooked, or both, can be just the right finishing touch.

It’s very important to gather and prepare all of the ingredients before beginning cooking, including sauteing any vegetables or meats as needed, since the cooking process itself is so short for omelets. Choose a rounded bottom pan, either a non-stick or very well-seasoned cast iron skillet, to ensure no sticking.

While there are different cooking styles for omelets, the tried-and-true method is to whisk the eggs vigorously, add a quarter cup of heavy cream per four eggs for the fluff factor, and salt and pepper to taste. Heat the pan to a medium or medium-high setting. Add two tablespoons of butter or olive oil to the hot pan, and immediately pour a one-serving portion of egg into the pan, about one cup. Allow the egg to set, about two to four minutes depending on pan size, add the prepared filling ingredients, and after another minute or two, fold one half over the other with a large flat spatula, into the shape of a half-moon. Lift the edge of the omelet to make sure the egg is not browning too much, and remove when done. Serve immediately with cheese, salsa, sliced avocado, additional crumbled bacon, or any other desired topping. Delicious!

For brunch or dinner options, other choices might be broccoli, cooked chicken, zucchini, or any other leftovers available. Omelets are an amazingly good way to serve inexpensive, healthy, hearty, delicious food for the family.

Sharie Orr is a freelance writer who enjoys sharing great tips on healthy living. For more information, visit:

It’s not only the French who know how to make crepes. Everywhere, people are craving the light pancakes and want to be able to make them from home. Fortunately, it couldn’t be easier. All you need is a few tools and a bit of patience.

First, you’ll have to make a batter. You can’t simply use a pancake batter, since this will be too thick for your crepes. The basic recipe for crepe batter is 1 cup of flour, 1 cup of milk, 2 Tablespoons of butter, 2 eggs and a pinch of salt. Other recipes may include slight flavorings. You can also purchase a crepe mix where you just have to add a few ingredients.

Use a whisk to blend these ingredients together. The whisk is important because it will break up all the clumps of flour, creating a completely smooth batter. The batter should be very thin and easily run off of a spoon.

You’ll have to heat up your crepe pan. Some people use a regular frying pan to make crepes, but others buy a crepe pan for the stove or use an electric crepe maker. The benefit of a special crepe pan is that it’s easier to flip the crepe over. Not necessary, but a big bonus if you tend to be a bit clumsy. Give it a few minutes to heat properly, otherwise you’ll get a crepe that’s not fully cooked in all places.

Pour about a quarter cup of the batter onto your crepe pan. Of course, this varies based on how big your pan is. The bigger the pan, the more batter you’ll need. Then, spread it thin over the pan, either by twisting the pan around or by using a crepe spreader.

Watch your crepe cook. Because the crepe is so thin, it won’t take long for you to see that it’s starting to look cooked, even on the uncooked side that’s facing up. This will take about two minutes.

Carefully flip the crepe over. It’s probably best to use a spatula or a crepe spatula in order to do this. Try to avoid having the edge fold in on itself as you do this. If you’re really talented and using a pan on your stove, you might be able to flip the crepe just by shaking the pan slightly, but that’s pretty difficult to do.

After another 20 seconds to a minute, your crepe will be done. Put it on a plate and fill it up with whatever filling you had in mind. Warm fruit compotes are an excellent addition, but you could also fill it with meats and cheese for a savory meal or ice cream for a dessert.

An electric crepe maker can help you perfect your crepe making techniques. They’re surprisingly affordable–some are less than $20! Click on electric crepe maker to learn how to find the right one for you.