Busy Morning Breakfasts That Can Be Made Ahead of Time

I am so messed up on breakfasts right now. Our second son started taking a college class on MWF and he has to be on campus at 8:00. Color me late to this “get your kids out the door for school on time” game, but well, that’s exactly what I am. We work from home and we’ve home-schooled forever, so getting out the door to church with combed hair on Sundays has been our only morning schedule struggle. On school days, we usually eat while beginning our Bible time and school time in our jammies a few minutes after we wake the kids. Now, if you can possibly imagine, I must actually be dressed and have breakfast on the table by 7:20.

Yes, I’m sure most of you can possibly imagine, and many of you are thinking, “Really, girl? 7:20 am is practically mid-afternoon at our house.” God bless all of you early morning head-out-the-door-to-work-and-school friends. I have some recipes to share with you. We shall all eat well together…at whatever time each of us considers to be early.

Busy Morning Breakfasts That Can Be Made Ahead of Time

My goal this week was to prep breakfast foods and put them into the freezer so that I’ll be perfectly organized and never have to think again. Scratch that. My goal this week is simply to prep some breakfast foods and put them in the freezer. I’ll never be perfectly organized and in typical mom-life fashion, I found myself having to think straight and answer difficult questions like “are my soccer socks clean?” just a few minutes ago.

Here are my favorite breakfast foods to put into the freezer. They save time, money, and brain – my favorite things to save.

1. Hashbrowns and Hashbrown Patties

I’ll be baking a few pounds of potatoes this week to shred and put into the freezer. Fry up some eggs with these, serve with fruit – done. Everyone loves these and thinks you’re wonderful when you make these. It is fun when everyone thinks you’re wonderful.

Homemade Hashbrown Patties

2. Muffin Batter

You knew I would say this one. I can’t help it. Making and freezing muffin batter saves so much time. Not to mention dirty dishes. Deliver me from dirty dishes.


3. Cooked Turkey Sausage and Prepared Biscuits

I can make biscuits and gravy sooooo fast when I do this. My family is always amazed. Let’s just let them keep thinking that I am incredible to pull this off. Add the above mentioned Hashbrowns to this meal and you can picture my kids breaking into a lively Mom is Our Favorite Person in the Whole World dance (not really).

Freezer Biscuit Tutorial

4. Oatmeal Cups

You wouldn’t think that this would save time, but it truly does. At least it saves brain. That’s worth a whole lot.

frozen oatmeal3

5. Giant Breakfast Cookies

Best thing to pull out of the freezer for breakfast…ever.


6. Pancake Muffins

Yep. My newest favorite. I cannot get over how easy these are.

Easy Pancake Muffins

7. Quick Breads

Find our favorite quick bread recipes here. I usually double or triple a batch. If I allow them to cool completely, then wrap them well before freezing them, quick breads thaw and serve well. It is so very nice to pull a prepared loaf or two out of the freezer to go with breakfast in the morning.

Pumpkin Chocolate Chip Bread

If you freeze nothing else to save yourself time, brain, and money (while also eating healthy, because you are just that awesome) – make and freeze some of these breakfast foods. It will make your morning routine so much easier. Pick the recipe that looks the easiest to you – then go for it!

What are your favorite breakfast foods to prep ahead? Have any new ideas for me? What time to you eat breakfast at your house?

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Easy Pancake Muffins – Great for the Freezer!

Easy Pancake Muffins

I think I heard this idea from one of you brilliant minds a few dozen weeks or possibly even years ago. If it was you, thank you. My apologies for taking so long to try it. It’s just that...change is hard, you know? I’m so used to pouring pancake batter on a griddle, so scooping it into a muffin cup was just such a hard, hard adjustment for me.

Not really. I just never got around to trying it. Sheesh.

The thing about the traditional pancake is how long one has to stand at the griddle flipping the cakes. Yum, and all that. But it is time consuming if you must move make mountains of pancakes to fill up your people. With the muffin idea, you can scoop the very same pancake batter into muffin cups, slide them into the oven, and be on your way. And {please hold your applause} you can make extras of these and put them into your freezer, then pull them out and rewarm them without even having to think or stir or dirty up a bowl.

I may never stand at a griddle again. {standing ovation}

I no longer know how to cook in small quantities, as is evidenced by the following large-sized ingredient list. Forgive me, cut the recipe in half, or simply put your leftovers in a freezer bag and then into the freezer for a no-brainer breakfast of the future.

Pancake Muffins (makes about 24)

3 cups whole wheat flour (I use freshly ground white wheat – hard or soft)
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup melted butter
3 eggs
2 1/2 cups milk

Whisk all ingredients together until smooth-ish. Scoop into prepared muffin cups (buttered, paper-lined, whatever you choose). Drop in berries or chocolate chips if you wish. Bake in a 350° oven for 15-20 minutes or until muffins are golden brown.

Easy Pancake Muffins - Great for the Freezer

You’d think I would have done this earlier since I’ve been making Sausage Pancake Muffins for so long.

If you want to make these a “to-go” muffin, simply add about 1/4 cup of real maple syrup to the batter before scooping and baking. Then you can skip the necessary “dip them in syrup while holding your chin over the table” step.

Ever tried this idea? Were you the one who told me about it? Love you.

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Frozen Oatmeal Cups – for a Quick, Hearty Breakfast

frozen oatmeal8

Making oatmeal has got to be the most difficult thing to do ever. It’s definitely the most tedious breakfast food there is – requiring time, energy, thought, and absolute sweat-dripping labor over a stove for five entire minutes (because oatmeal won’t cook properly unless someone is staring at it in expectation). Life is hard. We should probably settle for pop-tarts. It’s the only way.

Don’t worry, friends. I’ve found a way to avoid performing this grueling task (and eating pop-tarts) in the mornings – and I’m here to share. I think we can all agree that the more we can avoid the challenge of putting water in a pot to boil, the better. Gather ’round, everyone. This tip will shave at least 1.4 minutes off your morning meal prep, so listen closely. Every 1.4 minutes counts.

Here’s what you need to do: You need to cook up a double or triple batch of oatmeal (you can do it, we’re all in this together, persevere, I believe in you). Once the oatmeal is done, go ahead and feed some to your family. Here’s where it gets good: After your meal, freeze the leftovers in muffin cups, topped with whatever delicious toppings your family likes. Like this:

frozen oatmeal3

The result is easy-to-store cups of frozen oatmeal which are ready to pull out and re-heat at any given time – preferably on those mornings. You know the ones I’m talking about.

But seriously, in all seriousness, because I am always serious – this really is a lovely way to help your children help themselves on a busy morning, and it really does save a tiny bit of time because the cooking of the oatmeal has already been done.

Now, if you get a little bit burned out on oatmeal and you’re still struggling with the urge to buy a pre-made breakfast in a box that promises to save you time – I suggest you consider the possibility of frying an egg. If I can do it, you can do it. There are also apples – a brand new innovative idea for breakfast that I’ve heard are great to grab-and-go. Who knew?

Frozen Oatmeal Cups - a quick, hearty breakfast

The Specifics of Making Approximately 24 Frozen Oatmeal Cups

  1. Boil 6 cups of water.
  2. Stir in 3 cups of whole oats.
  3. Turn the heat down to simmer the oats/water for about 5 minutes, stirring occasionally.
  4. Remove from heat once the water has been absorbed and the oats are soft.
  5. Stir in 1-3 Tablespoons of butter and 1-4 Tablespoons of sweetener like honey or sucanat as desired.
  6. Scoop prepared oatmeal into muffin tins (no need to grease the tins).
  7. Top oatmeal cups with any variety of fruit, nuts, chocolate chips, etc.
  8. Place filled muffin pans in the freezer for 2-3 hours or until oatmeal is frozen solid.
  9. Pull frozen oatmeal out of the freezer and allow it to sit on the counter-top for about 10 minutes.
  10. Use a fork or spoon to gently pop the frozen oatmeal cups out of the tins.
  11. Place the frozen cups into a labeled freezer bag. Store in the freezer for up to three months.
  12. Re-heat by placing frozen oatmeal cup(s) in a small saucepan on medium heat until thawed and warm.

I love this idea (for so many reasons, as explained earlier) – but also because this allows for a variety of sizes of appetites. Little ones may just need one cup to fill them, whereas my sons would likely each pull out 2-4 to rewarm.

So now, go therefore and make yourself some frozen oatmeal cups. Your breakfast – and really, your entire life – is obviously going to be changed for the better because of this tip. Enjoy your extra 1.4 minutes of morning time. You are very, very welcome.

What do you think of this idea? I like the brainlessness of it. I like that the cooking is done so all that needs to be done is rewarm and serve. I love that my kids can do this themselves. Not every freezer meal is about saving time – sometimes it’s just about the comfort of having prepped food on hand for ease!

P.S. We also really love making Homemade Instant Oatmeal to have on hand.

Kudos to Cupcakes and Kale Chips where I first saw this fun idea!

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We Can Bake Quick Breads in a Slow Cooker!

You Can Bake Bread in a Crock Pot!

I had no idea that this was an actual thing. Did you?? I came across this idea here and am ever so grateful.

I’ve been baking potatoes in a crock pot for several years, but I did not know a person could bake quick bread this way too. (And also yeast bread, but I’m trying to perfect that idea before posting about it. You can look forward to that…as will I if I can ever figure out how to do it right.)

This is going to change how we eat this summer. No more avoiding bread on hot days since I never want to turn on the oven. However, since I only have one crock pot, I can obviously only do one loaf of bread at a time. This is a little bit limiting for my family of huge eaters. But all I’ll have to do to remedy this is scramble up a bunch of eggs and make a blender (or two) full of smoothies to go with our loaf, and we’ve got a meal.

I’ve tried this idea with two different types of quick breads – Chocolate Chip Bread and Snickerdoodle (it was a recipe experiment). Both worked great! This leads me to believe that any quick bread recipe will work. (Actually, I’m not sure about gluten free breads. Anyone have experience with this?)

How to Bake Quick Bread in a Crock Pot

How to Bake Quick Bread in a Crock Pot

1. Turn your crock pot onto “hi” to preheat.

2. Mix your quick bread as usual and put it into a buttered loaf pan. (I used glass as I’m not sure about using a stone in my crock pot. Any have experience with this?)

3. Wad up two pieces of tin foil and place them at the bottom of your crock pot. This will offer some space under your bread pan which will help your bread bake better.

bread in crock pot 2
4. Set your loaf pan into your crock pot. (Mine is actually barely the right size, so it didn’t fit all the way in thus negating the need for wads of foil. As you can see in the pictures above, my pan sat on the edge of the top of the crock. It worked perfectly.)

5. Place the lid on your crock pot slightly off centered so as to allow a little bit of steam to escape during baking.

6. Leave the bread to bake in the crock pot for about 2 hours. You’ll be able to watch it baking from the outside into the middle, making it quite easy to see when it has finished baking.

bread in crock pot 3

How excited are you to learn this fun trick?! What quick bread are you going to try baking in your crock pot first? I’m asking because I know you are going to try this right away, this minute, today, as soon as you stand up.

P.S. Look through our quick bread/muffin recipes here.

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Build a Breakfast Burrito Bar

It seems that I’ve been on a bit of a Build a _________ Bar kick during the past few months. I believe it just makes sense now that my kids are older. They definitely have specific tastes and preferences. Laying out ingredients and letting individuals put together what they like just makes sense.

That, and it’s much less work for me. I like this part best of all.

Beyond the family, the Build a __________ Bar idea is wonderful for company. Guests can fill their bowl or plate just the way they like. This is a great way to accommodate people with food allergies or differing tastes.

So let’s see. Shall we review the Build a ______ Bar ideas I’ve shared up to this point?

I thought surely I had posted about Build a Chef Salad Bar, but I guess I never have. That’s one of the easiest meal ideas, so I highly recommend it.

And now, consider a Breakfast Burrito Bar. This worked wonderfully for company a few weeks ago.

Build a Breakfast Burrito Buffet

Simply lay out breakfast burrito items and let everyone fill their plate according to their tastes. Here are some suggestions for the buffet:

Build a Breakfast Burrito Buffet

  • Warm tortillas
  • Scrambled eggs
  • Cooked meat like ham, sausage, or bacon
  • Shredded cheese
  • Salsa
  • Chopped veggies like peppers, onions, and mushrooms
  • Spinach

Of course, it’s great to offer a variety of fresh fruit for a side dish.

Do you have any other Build a __________ Bar ideas to share? I love how simple this is!

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Low Sugar Almond Fudge Bars

almond butter fudge bars 1

I hadn’t spoken to my friend Emily in weeks. This is not because we aren’t getting along (because, grown adults, hello?). This is because I was in the thick of finishing a tough semester with my kids and preparing for graduation for our oldest, not to mention we had to finish our bathroom remodel before all the grad company came (and try to squeeze in this thing called blogging). Emily, as well as many of my dear friends, recognized that if I happened to have any spare time on my hands I should use it to take a shower or scrub the crusted bits of leafy greens off the bottom of my crisper drawer – not answer emails, talk on the phone, or answer questions in the church foyer.

But here and there, I would get a meaningful email or card from Emily. She would start it by saying something like “don’t answer this right now” or “I’m praying for you” because she knew. She knew. (Oh, look at me, tearing up just a little.)

Well one such email – actually – I think it was a quick holler across the church foyer conversation went something like this:

Emily: You know your Coconut Fudge Bars? I really like them but it would also be fun to figure out how to make them a little less peanutty. I wonder if almond butter would work?

Laura: {blank stare}

Emily: Carry on. Maybe I’ll play with it and get back to you.

It’s actually amazing that I remember that conversation at all. God bless all my friends who put up with me during this school year. I am not even kidding. (And all of them nodded in unison as if to say, “Really. She is not even kidding.”)

Not many days after that conversation, I got this email from Emily with the subject line, “Stop the presses!” Here’s what she said,

Okay, you really don’t have to stop anything but I was really excited about this. I felt like it was my DUTY to test out the coconut fudge bar recipe using almond butter instead of peanut butter. Technically I’ve only licked the spoon so far but oh my goodness, it is so good! It really does taste a little like a crunchy almond joy, but more grown up since it’s not too overly sweet. Can’t wait to have one after lunch!

How great is it that she did my recipe experimenting for me? Our family tried the almond butter fudge bar idea on a morning I hadn’t made anything for breakfast and we needed to eat quickly. I mixed these up and found that Emily was very right. These are awesome!

Almond Fudge Bars

1/2 cup almond butter
1/4 cup honey
1/4 cup coconut oil (or another oil of your choice)
1/2 cup cocoa powder
1 1/2 cup rolled oats
1 cup unsweetened coconut flakes

In a medium sized saucepan, melt together almond butter, honey, coconut oil, and cocoa. Remove from heat and stir in oats and coconut flakes. Spread mixture into a 9×9 inch pan. Chill for 2 hours before serving. Makes 8-16 bars, depending on how big/small you cut them.

Honey Sweetened Almond Fudge Bars

Hooray for great friends, hooray for a snack/breakfast/treat that can be made in about five minutes, and hooray…just hooray.

How excited are you over this almond butter version of Coconut Fudge Bars? Leave a comment to tell Emily “thank you,” because I can take no credit for this (except for the fact that she’s my friend, which is, of course really because of God, so be sure to tell Him “thank you” as well.)

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Low Sugar Strawberry Cheesecake Parfait (With a “To-Go” Option)

Low Sugar Strawberry Cheesecake Parfait 1

There is only one requirement for making this recipe: All parties – including the makers and the recipients – must lick the bowl, dish, cup, spoon, and spatula when preparing, serving, and partaking in each Strawberry Cheesecake Parfait. Lickage (oh, it’s totally a word) is not an option. Failure to lick said bowl, dish, cup, spoon, and spatula will result in…you know, the missing out of the enjoyment of every last taste of goodness. It would be devastating, and friends don’t let friends not lick delicious creaminess out of the bowl. This is how you know how much I love you. I insist on the lickage (pronounced lick-uj). You can thank me later.

You know what is so amazing to me about recipe creation? It is that with just a couple of little tiny tweaks, one recipe becomes another – with very little thought or effort. Case in point: I basically took my Low Sugar Cheesecake filling, tweaked the measurements just a little bit, and spooned it into bowls with layers of sliced strawberries. Really. I’m not as smart as you didn’t think I was. It’s simply a matter of changing things up, of taking one idea and forming another, and also of being way too lazy to bake a cheesecake crust.

It’s also a matter of…fresh strawberries are amazing.

If that’s not motivation enough for you to go to the kitchen immediately to make these, then I should let you know that these little parfaits can be put together in a very short amount of time, they have very little sugar, and they are seriously bowl/dish/cup/spoon/spatula lickin’ good.

Low Sugar Strawberry Cheesecake Parfait (serves 6-8)

2 1/2 cups heavy whipping cream
8 ounces softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon real maple syrup
Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
1 -2 pounds fresh, sliced strawberries

Place all ingredients (minus the strawberries) into a blender. Whip until smooth and creamy. Spoon mixture into bowls or cups – layering them with sliced strawberries. Lick the blender. Lick the spoons. Lick the spatula that you will use to get every last little bit of goodness out of the blender.

Lick your lips, lick your chin, lick your fingers. That oughta do it.

Low Sugar Strawberry Cheesecake Parfait

And guess what else? I learned that these Strawberry Cheesecake Parfaits are perfect for a treat-to-go! Simply layer the parfait in 8-ounce jars, cover with a lid, and take them with you. (Pack a spoon though, because while licking is good, it is rather difficult to be that good of a licker.)

Low Sugar Strawberry Cheesecake Parfait - To Go!

Feeling more like a blueberry, a blackberry, a raspberry, or a peach? By all means, switch out the strawberries with any or all of the above. See, the choice of fruit is optional. It’s the lickage that is a requirement.

Go therefore and begin fighting over which family member gets to lick the spatula.

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The Most Amazing Cinnamon Smoothie (with a Dairy Free Option)

Be sure to check out these ten great ideas for how to use fresh cinnamon sticks. And now, idea number 11 for how to use fresh cinnamon sticks. Trust me that when I say Amazing Cinnamon Smoothie – I really do mean amazing. Wowza.

Amazing Cinnamon Smoothie 2

When I came across a recipe similar to this, it claimed that the smoothie tasted just like a fresh cinnamon roll. Hmmm, really? Because have you ever had a fresh cinnamon roll?? I mean, nothing is quite the same as a fresh, warm cinnamon roll straight from the oven dripping with gooey… STOP! That’s just not nice to tease people with talk about freshly baked rolls of cinnomony-ness. Not nice at all.

Let’s very quickly focus on the negatives of freshly baked cinnamon rolls so that we can all stop craving them.

  1. They take forever to make. Hours and hours. A very long time.
  2. Making homemade cinnamon rolls creates many, many dirty dishes – not to mention a crusty counter-top.
  3. Cinnamon rolls can be addicting.
  4. Cinnamon rolls are full of empty calories and sugar. Just think of the stomach ache to follow the indulgence. Misery, it is.

Bleh. Ick. Nothankyou. We absolutely do not want a freshly baked cinnamon roll not even a little bit, no way, nuh-uh.

Clearly, I should have gone into psychology because this tactic is working very, very well to make us believe that fresh, hot cinnamon rolls are disgusting.

(Just now I had to look up how to spell psychology so I guess I’ll stick with writing and recipe creations.)

Now how about this Amazing Cinnamon Smoothie? Here are all the positives and the wonderful reasons we should make these instead of cinnamon rolls:

  1. This smoothie can be made in about two short minutes.
  2. Making this smoothie only dirties a blender and a glass. Fine – and a straw if you’re feeling fancy.
  3. Instead of making you say “okay, but I’ll just eat one more” (three times) like fresh hot cinnamon rolls can do – this smoothie is quite satisfying with one delicious glassful.
  4. Every part of this smoothie offers nourishment.

I’m sure none of us want a fresh hot cinnamon roll anymore. I’ve talked us all out of it. Cravings be gone! Right? Right. Absolutely.

Either way, just go make this simple – no sugar added, by the way – Cinnamon Smoothie. It’s super delicious and you really can make it in about two minutes.

Amazing Cinnamon Smoothie

2 cups whole milk or coconut milk
2 ripe, frozen bananas
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Blend ingredients until smooth. Serve right away. Makes about 2 servings. (I’m pretty sure homemade cinnamon roll instructions are just a tad more lengthy. Just sayin’.)

Amazing Cinnamon Smoothie

If you’re still wanting a homemade cinnamon roll (a real one, like the kind that comes out of a pan in the oven) – I recommend this Whole Wheat Cinnamon Roll recipe. Not that you are. After all, you’re about to get up and make this smoothie.

Click over to this post to learn more about picking up some free cinnamon sticks to use in this recipe and others. You’ll also learn how to make Cinnamon Extract, Cinnamon Infused Sugar, Cinnamon Pancake and Waffle Syrup and much more. :)

Now, raise your hand if you definitely do not want a cinnamon roll. 

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Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off

Ever had the Starbucks Lemon Loaf? Me neither. But I’ve seen it in their display case and it looks divine.

Recently I came across a recipe knock-off for the famous loaf. Therefore, I decided to make a knock-off of the knock-off. I’m guessing that by now, this recipe barely even resembles the Starbucks variety – except for the part about it being a loaf and being lemony. But yay for recipe inspiration! My family agrees that this recipe is a keeper.

Pucker up, by the way. This bread packs a wonderful, lemony punch. I don’t recommend that you eat this Lemon Bread with Lemon Water unless you want to make funny faces at your family all through breakfast. Come to think of it – definitely do eat the lemon bread with the lemon water. Take selfies. Report back to me.

Or you could just have this bread with coffee or milk. But that would just be sooooo normal.

Low Sugar Lemon Bread2

Low Sugar Lemon Bread

1 1/2 cups whole wheat pastry flour
1/3 cup sucanat or brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 eggs
1 teaspoon vanilla extract
1/3 cup lemon juice
2 Tablespoons melted butter
1/2 cup melted coconut oil

Stir together dry ingredients. Add eggs, vanilla, lemon juice, melted butter, and melted coconut oil. Mix well and pour into a buttered loaf pan. Bake in a 350° for about 45 minutes or until a toothpick inserted in the middle comes out clean. Poke hot loaf of bread with said toothpick several times, then pour lemon glaze over the top to coat completely.

Allow the loaf to sit in the pan for 10-15 minutes before removing. Cool on a plate.

Lemon Glaze

3 Tablespoons honey
1/3 cup lemon juice
1 teaspoon vanilla extract

Stir ingredients together in a small saucepan over low heat until well combined. Pour over warm bread.

Low Sugar Lemon Bread

Ever tried the Starbucks Lemon Loaf? (P.S. I don’t even like the taste of Starbucks coffee. Is it just me?)

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Whole Wheat Stuffed Cheesy Bread

Homemade, soft, pull-apart bread stuffed full of melted cheesy deliciousness?  Oh yes.

cheese bread11

What inspired this recipe, you ask?  It was pure and total selfishness and that’s the truth.

See, I was serving salad as a main dish for our lunch.  The salad was to include mixed greens and other veggies plus flavorful chunks of chicken, so I knew all my men would enjoy it.  But I also knew that if I didn’t feed them something a little more substantial with their salad, I’d be hearing the “now what can I have to eat” question right about the time we finished putting salad bowls into the dishwasher.

See?  It was selfishness.  I did not want to hear that question.  I am over that question.  That question makes all mothers want to run in unladylike fashion to the far corners of anywhere but the kitchen.  Am I right?  I am right.

So I searched online for a fun new kind of bread to go with our salads.  The boys all thought I made the bread to treat them to something special.  Don’t tell them otherwise.  Yes boys.  I was June Cleaver delighted to make you this special treat for lunch.  (And also, I am very, very selfish and wanted to keep your bellies full until the next actual meal time so that I wouldn’t hear the question.)

Now that my confession is out of the way and you understand the heart behind the recipe, you too can be selfish and make this for your family.  This might be the best selfish act you and I will ever commit.

Whole Wheat Stuffed Cheesy Bread (adapted from this recipe)


1 teaspoon honey
3/4 cup warm water (about 110°)
2 1/4 teaspoons active dry yeast
2 Tablespoons melted butter or coconut oil
2 cups whole wheat flour (I use freshly ground flour from hard white wheat)
3/4 teaspoon sea salt

Cheese Filling

2 cups shredded cheese (I used Colby jack for this)
1 Tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon sea salt

In a large mixing bowl, stir together honey, water, and yeast.  Allow mixture to sit for about 10 minutes until it becomes foamy.  Add melted butter (be sure it’s not too hot so it won’t kill the yeast).  Stir in flour and salt until well combined.  Knead dough on a floured surface for about 5 minutes.  (Here’s a video showing you how to knead dough.)

Place dough back in bowl, cover, and allow dough to rest/rise for about one hour.  Meanwhile, mix cheese filling ingredients in a bowl.

Heat oven to 450°.  Divide dough in half.  Roll each half into an 8″ square.  Scoop about 1/2 cup cheese mixture onto one side of each square.  Fold the dough over the cheese and press edges lightly together.  Use a sharp knife to slice the dough into 6-8 one-inch strips, stopping just before the folded edge.  Sprinkle remaining cheese evenly over the top of the prepared bread.

Bake for 12-15 minutes or until bread is golden brown.  Serve right away.  Makes 16 Cheesy Bread Sticks.

Note:  In the following pictures, you’ll notice that I doubled the recipe.  
Instead of 2 cheesy breads, I made 4.  I didn’t want to run out.  Remember the selfishness.

cheese bread 1

cheese bread 2

cheese bread 3

cheese bread 4

cheese bread 5

cheese bread 6

cheese bread 7

cheese bread 8

cheese bread 10

And there you have it.  A delicious act of selfishness.  This was a perfect side with our salads.  This bread also tastes great dipped in pizza sauce.

Whole Wheat Stuffed Cheesy Bread

Are you also tired of the question?

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