Tag: breakfast

Zucchini Carrot Muffins

This year, my zucchini plants have been perfectly prolific. Not too many, not too little. Just the right amount of squash has grown in our garden and I couldn’t be happier. While my babies were requesting my chocolate zucchini bread, I was fermenting some zucchini and carrot relish. It got me thinking, how good would zucchini carrot muffins be?! So I got to work! 

Years ago, I ate a zucchini, carrot, and apple bread that I adored. I perhaps baked it a few times while my big kiddo was a tot (he’s in high school now!), but hadn’t made it since then. While that was delicious, I thought giving the two a try might be equally good. I gathered a few ingredients, shredded some zucchini and carrots, and got to work. 

Needless to say, my little one ate them all for breakfast. And when I saved a few for snacks during the day, she was disappointed in me. What I know is that it’s a fun way to sneak a few veggies into breakfast for my babies and I am totally happy with that! Ready to start baking? Let’s get going! 

Your Ingredients for Zucchini Carrot Muffins

  • ¼  cup oil 
  • ½ cup brown sugar 
  • 2 eggs
  • ½ tablespoon vanilla 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts, optional 

Your Steps

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.

In a large bowl, combine oil, brown sugar, eggs, and vanilla. Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter. 

Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

Gather the wet ingredients
Add the goodness!
zucchini carrot muffin batter
Get ready to bake!
zucchini carrot muffins
And so much yum!
zucchini carrot muffins

Zucchini Carrot Muffins

These zucchini carrot muffins are a perfect fall treat with their warming spices. Give them a try for breakfast or a snack throughout the day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¼ cup oil
  • ½ cup brown sugar
  • 2 eggs
  • ½ tablespoon vanilla
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.
  • In a large bowl, combine oil, brown sugar, eggs, and vanilla.
  • Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.
  • Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword baking, breakfast muffins, carrots, muffin recipe, muffins, zucchini, zucchini and carrot, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other delicious muffin recipes?

I love a good muffin and that means I have a ton of recipes for you to try! Check out my baking page to find all of them. Or click a link below!

JessLeave a comment

Gooseberry Muffins

Gooseberries are not a traditional midwestern gardener’s fruit. I stumbled on them when I thought I had tried some at a farmer’s market and loved the fruit so much I wanted to grow my own. Turns out, gooseberries weren’t the correct fruit, but it certainly was a happy mistake. Each year, I make a few batches of delicious gooseberry jam and now these upgraded gooseberry muffins. 

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can be tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked? 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

Your Ingredients

  • 1 egg 
  • ½ cup Greek yogurt
  • ¼ cup+ 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil 
  • ¼ cup brown sugar, packed 
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter) 
  • ½ cup old fashioned oats
  • 1 ½  cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder 

Your steps to Gooseberry Muffins

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Prepare your muffin tin with non-stick cooking spray or muffin liners. This recipe will result in approximately 12 muffins. 

In a large bowl, combine the flour, salt, and baking powder. Set aside. 

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well. Stir in the white and brown sugar. Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries. 

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

Mix up the wet ingredients!
Stir in the berries and oats.
Portion it out!
Yum!
Let’s eat!

Gooseberry Muffins

Little bit of tart and a little bit of sweet make these gooseberry muffins a perfect treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 egg
  • ½ cup Greek yogurt
  • ¼ cup + 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil
  • ¼ cup brown sugar packed
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
  • ½ cup old fashioned oats
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

  • If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins.
  • In a large bowl, combine the flour, salt, and baking powder. Set aside.
  • In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well.
  • Stir in the white and brown sugar.
  • Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries.
  • Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing.

Notes

You can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries.
Keyword Breakfast, gooseberries, gooseberry, gooseberry muffins, gooseberry recipes, muffin, muffins
Tried this recipe?Let us know how it was!

Looking for other fun ways to use berries in your kitchen?

Check out my canning and preserving page for more inspiration or perhaps one of my favorites below will become a favorite of yours!

JessLeave a comment

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt. 

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week. 

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating. 

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go! 

Your Ingredients

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup 
  • 2 tablespoons coconut oil, melted
  • ¾ cup ground walnuts, divided 
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk 
  • 2 large eggs 
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal 

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts. 

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan. 

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired. 

Dry Ingredients combined
with the wet ingredients
Top with berries!
And a few nuts for crunch.
Bake it up!
Serve it up!

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup ground walnuts divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
  • Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
  • Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.
Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries
Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

JessLeave a comment

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Venison Breakfast Sausage

A few weekends ago, I was at my sissy’s house when her husband was making some venison breakfast sausage. Our family has been making Italian sausage inspired venison for a number of years, but I had never thought to season venison with breakfast sausage seasoning. I gave it a try, and WOW! It was so dang tasty and better than I expected, to be sure. He had purchased a seasoning mixture at a local smoke shop, but I was determined to do it myself. 

Luckily, the Mr shot a deer shortly thereafter, and we had fresh venison to grind (we do the processing all ourselves). I started looking at what seasonings go into breakfast sausage, settling on 

  • Fennel
  • Kosher Salt 
  • Thyme 
  • Sage
  • Pepper 
  • Red Pepper Flakes 

To give it a test, I took ¼ pound of ground meat and mixed it with ¼ teaspoon of the seasoning mix and ½ tablespoon of lard from a half of a pig we purchased last year. While the seasoning mix wasn’t perfect, I was impressed with how it turned out. As were my babies.

A little more tweaking went into the seasoning and we found a perfect mixture that everyone in our house loved. Before we knew it, the Mr and I put up 20 pounds worth of venison breakfast sausage in 1 pound packages, and I couldn’t be more excited to eat it throughout the year as well as share it with all of you! 

If you are ready to make your own sausage, keep reading! 

Your Ingredients for 10 pounds of Venison Breakfast Sausage

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes (or to taste) 
  • 1 cup lard, room temperature (preferably purchased from a meat market) 

Your Steps to Venison Breakfast Sausage

Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl. Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again. 

From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage. The Mr and I formed them into patties using a canning ring and an old lid and it worked perfectly. A regular mouth lid made a two ounce patty, so 8 patties (a typical package) comes out to be about a pound. How sweet is that? 

If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them. 

Spices mixed and meat ground!
Mix it up! Gloves aren’t a bad idea.
Form the meat into patties if you’d like
Crazy how perfect they are!
Ready for the freezer.
But first we have to give them a try!

Venison Breakfast Sausage

A handful of spices and lard combine with fresh ground venison to make delicious venison breakfast sausage perfect for any morning!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Breakfast, Homesteading, Meal Prep
Cuisine American
Servings 10 pounds

Equipment

Ingredients
  

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes or to taste
  • 1 cup lard room temperature (preferably purchased from a meat market)

Instructions
 

  • Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl.
  • Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again.
  • From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage.
  • Alternatively, a regular mouth canning lid and ring make a perfect mold for forming 2 ounce patties.
  • If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them.
Keyword Breakfast, breakfast sausage, Ground venison, homemade fries, homesteading, venison, venison breakfast sausage, venison recipe
Tried this recipe?Let us know how it was!

Looking for other great venison recipes?

These are a few of our favorites around our household! You can also check out my canning and preserving page for other ways to preserve your venison!

Jess2 Comments

Cherry Raspberry Gooseberry Jam

Last year, I had a hodgepodge of berries left after making jams, sorbets, and the like. Specifically, I had some sour cherries, red raspberries, and gooseberries. Of course, there wasn’t enough of any of them to make a full batch of jam, but together, I did! I didn’t take any pictures and hardly wrote anything down because it was really an experiment of sorts. But then, I gave one lick of the kettle when I was finished and wow! That Cherry Raspberry Gooseberry Jam was out of this world! I declared it the best I had ever made. Of course, it was just a couple jars, but that’s okay!

Then, earlier this year, I asked the Mr to make me a peanut butter and jelly sandwich for lunch. He had to open a new jar of jam, but I never saw what he picked. I took one bite of the sandwich and immediately thought, “Whatever jam this is, it’s the best stuff I have ever made!” 

Once I got home and looked in the fridge and saw it was cherry raspberry gooseberry jam. I knew I HAD to redo that recipe and share it with you all because, dang it, it’s awesome. The flavor is top notch (The Mr says, “There’s a lot going on in that jam…”) and you just need a few simple ingredients: the fruit, sugar, and lemon juice. You see, gooseberries have natural pectin so you don’t need to add any commercial pectin, which I always love. 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients

For approximately 6 half-pints, gather: 

  • 3 cups red raspberries
  • 3 cups gooseberries, cleaned
  • 3 cups sour cherries, pitted
  • 4 ½  cups sugar 
  • ¼ cup lemon juice 

(Yes, that’s it! No, you can’t change out the sugar for a different sweetener. Canning is finicky like that)

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the berries. 

The Cherry Raspberry Gooseberry Jam Making

In a large, preferably shallow kettle, smash the fruit with a potato masher. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

You’ve hit the Gelling POint

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. You’ve got yourself delicious Cherry Raspberry Gooseberry Jam.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.

Cherry Raspberry Gooseberry
Beautiful berries!
Smash them down.
Cook them up!
Ladle the Cherry Raspberry Gooseberry Jam in
Ladle it in.
Cherry Raspberry Gooseberry Jam
Sweet goodness!
Cherry Raspberry Gooseberry Jam on Toast
Yum! Let’s eat!

Tools of the Trade

There are some tools I love for canning! Of course, you need a canner. And the tools, while not necessary, are SUPER helpful as you prepare the jam. Finally, I always work on wooden cutting boards. The board I put the jars while I ladle it in becomes the resting spot for my jam after I have pulled it from the canner.

Cherry Raspberry Gooseberry Jam on Toast

Cherry Raspberry Gooseberry Jam

Summer in a jar! This cherry raspberry gooseberry jam pops with color and flavor that is sure to become a favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 3 cups red raspberries
  • 3 cups sour cherries, pitted
  • 3 cups gooseberries, cleaned
  • 4 ½ cups sugar
  • ¼ cup lemon juice

Instructions
 

  • If you have not done so, measure out berries and sugar.
  • Wash and sanitize 6 ½ pint jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash berries with a potato masher. Stir in sugar and lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword cherries, cherry jam, gooseberries, gooseberry jam, Jam, Jam Recipes, Jellies and Jams, raspberries, raspberry jam
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Cherry Raspberry Gooseberry jam not enough?

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JessLeave a comment

Red Currant Muffins

Many moons ago (Like seriously, SO MANY. Where does the time go?!), I was at a farmer’s market and I tried a berry. I loved it and immediately wanted to grow it. Did I write down what I tried? Absolutely not. So I planted gooseberries. They grew fruit. Nope, that wasn’t it. Then I planted red currants. Nope. Also, not it, but man, they ARE tasty. So I promptly ordered three more plants. This year, I feel confident to say they have finally established themselves in our yard. Lucky for our household because it means I get to create these delicious red currant muffins!

I dig a sweet-tart fruit. Cranberries, gooseberries, blueberries, rhubarb. I always harvest them just before they are ready so I get that tart bite to them. Currants live in that same family. They are delightful and perfect pops of flavor, which is what I think makes them ideal for muffins and breads. As soon as my mini me bit into her first red currant muffin, she asked if I could bake more. If she could perhaps bring a batch to her grandparents for the weekend. So they win, right? 

What do we sweeten them with?

If you’ve been baking with me for any amount of time, you know I love to use maple syrup as a sweetener. We live in northern Wisconsin where we are able to easily make our own maple syrup each spring. (Learn about it here!) We have a very small operation and cook over an open fire to finish it on the stove, making about a little over a gallon a year. I use it throughout the year to sweeten all the things and it does a great job! If you’re hesitant, please give it a try! You would never know there is no granulated sugar in these muffins! 

But enough talk. Let’s get baking! 

Your Ingredients for red currant muffins 

  • 1 cup whole wheat flour 
  • 1 cup all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt (vanilla or sour cream will do fine too!)
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Your Steps to Red Currant Muffins

Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels. 

Mix flour, baking powder, baking soda, and salt in a large bowl; set aside. 

Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and 3/4 of the currants gently. 

Scoop prepared batter into prepared muffin tin. Sprinkle the tops of each muffin with some of the remaining currants. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.

Cream the butter first for optimal mixing!
Add the dry ingredients.
Red currants in batter
A burst of color!
Sprinkle some on top!
Completed red currant muffins
Perfection!
Serve them up!

Red Currant Muffins

These red currant muffins are FULL of little red bits of sweet-tart goodness in every bite that will have you coming back for more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt vanilla or sour cream will do fine too!
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Instructions
 

  • Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels.
  • Mix flour, baking powder, baking soda, and slat in a large bowl; set aside.
  • Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and ¾ of the currants gently.
  • Scoop prepared batter into prepared muffin tin. Sprinkle the remaining currants on top of each muffin. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.
Keyword Breakfast, breakfast muffins, muffin recipe, muffins, red currant muffins, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty treats?

Check out my baking page or my canning page! Or maybe something below will tickle your fancy!

JessLeave a comment

Banana Nut Muffins

I know you are out there. The banana keepers. You know, the ones that buy way too many bananas because some days the people in your house eat them like they are going out of style…until they don’t. And then you have those bananas that are just past their prime. The banana keepers throw them in the freezer with plans of banana bread. I usually just leave them on the counter until the Mr says, “Are you going to bake with these or….” Well, sometimes they make the best gluten free banana bread. But this time, they made some delightful banana nut muffins. 

I went the healthier route on these banana nut muffins: maple syrup for the sweetener and whole wheat flour swapped for all purpose. Even with the healthier swaps, I think these are some delicious muffins your family can all enjoy! 

Ready to start baking? Let’s go! 

Your Ingredients 

  • ⅓ cup maple syrup 
  • 1 egg
  • ¼ cup oil 
  • ⅓ cup plain Greek yogurt 
  • ½ teaspoon vanilla 
  • 2 bananas, mashed
  • 2 cups whole wheat flour 
  • ½ teaspoon salt 
  • 2 teaspoons baking powder 
  • ½ cup walnuts 
  • ½ cup chocolate chips (optional)

Your Steps to Banana Nut Muffins

Preheat the oven to 400 degrees. In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed. 

In an additional bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients along with the walnuts and chocolate chips, if adding. 

Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray. Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full. Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean. 

Gather the wet..
I love a pastry cutter for bananas
Add the dry!
Portion it out!
Muffins
With Butter!

Banana Nut Muffins

Whole wheat flour, maple syrup, and sweet bananas combine to make these delicious and simple banana nut muffins!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ⅓ cup maple syrup
  • 1 egg
  • ¼ cup oil
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon vanilla
  • 2 bananas mashed
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed.
  • In an additional bowl, combine the flour, baking powder, and salt.
  • Mix into the wet ingredients along with the walnuts and chocolate chips, if adding.
  • Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray.
  • Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full.
  • Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean.
Keyword banana nut, banana recipe, bananas, Breakfast, breakfast breads, breakfast muffins, muffins
Tried this recipe?Let us know how it was!

Looking for other tasty breakfast treats?

You can find muffins and more on my baking page and there are other sweet and savory ideas on my breakfast page. Otherwise, perhaps one of these recipes below will intrigue you!

JessLeave a comment

Breakfast Burritos

When I first joined Pinterest YEARS ago, I distinctly remember stumbling on a breakfast burritos recipe that I made one or two times. It was a meal prep recipe that had you freezing them and then reheating as needed. After the initial making of them, I never looked back at the recipe, and if we wanted something similar, I’ll be honest, the Mr made them. 

Fast forward to earlier this year. Our ladies (and by ladies, I mean hens) are laying like crazy and we have more eggs than we can keep up with. We have company coming with a busy morning that required us to leave the house quickly with five kids in tow. I feel like more than one of you can relate to that scene, right? 

As such, we needed a quick meal that would be full of protein to keep the kids full. But it had to be kid friendly too. Bonus points if it’s healthy! I remembered those delicious breakfast burritos we had years ago and set out to make my own. 

We had eggs, bulk sausage, onions and peppers on hand; but no hash browns. Dang. What we did have was tater tots, so I gave them a try. I was so pleasantly surprised with the results! I can’t wait for you to give them a try too! 

In the end, all kiddos (even the pickiest of them!) asked for seconds, loving breakfast. A few weeks later, my mom pulled a sheet of paper out and said, “I need the breakfast burritos recipe from you!” “Well heck mom, I threw that together and I don’t have a recipe.”

I rattled off what I could remember and made a mental note to make breakfast burritos again, taking measurements as I went. And I’ll tell you, it is very much family approved! We also tested freezing them so if you are a meal prep kind of person, I have you set! You can make the filling, fill some fajita shells and freeze them for those busy, busy mornings! 

Let’s get cooking!

Your Ingredients 

  • ½ cup diced onions
  • ½ cup diced sweet pepper, any color 
  • 1-2 tablespoons olive oil
  • 1 pound bulk breakfast sausage 
  • 10 eggs
  • ¼ cup milk 
  • ⅛ teaspoon salt 
  • ¼ teaspoon pepper 
  • ⅛ teaspoon garlic powder
  • 8-10 ounces of hash brown patties or tater tots, thawed
  • 16 tortilla shells 
  • Shredded cheese and salsa (optional) 

Your Steps to Breakfast Burritos

In a large sauté pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often. Add additional oil if needed and breakfast sausage. (I really like adding just a bit of oil to help ground protein from sticking) Break apart and cook until browned, about 8 minutes. I LOVE my meat chopper for this! Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.

When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns. Add the hash browns to the pan, breaking apart and cooking until just hot. Again, the meat chopper is great here!

Add the eggs and the sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically. 

Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat single burritos in the microwave in the morning for about 30 seconds (this is how we roll!).

If meal prep is your jam…

These breakfast burritos freeze great! Scoop about ⅓ of a cup of mixture onto each fajita shell. Roll them up and then wrap in a piece of wax paper. Rolled burritos can then be stored in a freezer bag and pulled out in the morning. We recommend heating them for about 1 min, 15 seconds, in 30 second intervals. 

Add cheese after they have been heated or if you’re like the Mr, you can just sprinkle it on top, heat it, and then eat them with a fork. 

Sorry, I love a good cutting board picture!
Browned and full of goodness.
Break down those hashbrowns
Complete with eggs.
Prepped for freezing!
Roll on the diagonal and freeze!

Breakfast Burritos

Serving a crowd or have busy mornings but still want a good breakfast? Give these easy to prep breakfast burritos a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 16 burritos

Equipment

Ingredients
  

  • ½ cup diced onions
  • ½ cup diced sweet pepper any color
  • 1-2 tablespoons olive oil
  • 1 pound bulk breakfast sausage
  • 10 eggs
  • ¼ cup milk
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon garlic powder
  • 8-10 ounces of hash brown patties or tater tots thawed
  • 16 tortilla shells
  • Shredded cheese and salsa optional

Instructions
 

  • In a large saute pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often.
  • Add additional oil if needed and breakfast sausage. Break apart and cook until browned, about 8 minutes.
  • Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.
  • When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns.
  • Add the hash browns, breaking apart and cooking until just hot.
  • Add eggs and sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.
  • Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat in the microwave in the morning.

Notes

These breakfast burritos freeze great! Scoop about ⅓ of a cup of mixture onto each fajita shell. Roll them up and then wrap in a piece of wax paper. Rolled burritos can then be stored in a freezer bag and pulled out in the morning. We recommend heating them for about 1 min, 15 seconds, in 30 second intervals.
Keyword Breakfast, breakfast burritos, breakfast sausage, burritos, egg dishes, Eggs, feeding a crowd, hash browns, kid friendly, tortillas
Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

I have a whole page dedicated to delicious breakfast dishes, sweet and savory! Click here to see that! Or maybe I can inspire you with some of my favorites below!

JessLeave a comment