Breakfast Prep...

Are you like the Henson family and get up every morning without a clue as to what is for breakfast? That has pretty much always been a struggle for me. Now, especially that we don't eat packaged cereal anymore, it is one of my downfalls. I am one who likes to have a few minutes to wake up before I run into the kitchen and start breakfast. Today, I decided to try to simplify our mornings as much as possible. I made pumpkin muffins to go in the freezer. So, we can grab them out of the freezer, warm them, and eat them with scrambled eggs or bacon, etc. I also made up four batches of muffin mix in which I only need to add the liquid ingredients that are listed on the bag. I can mix these quickly and let them bake while cooking eggs or bacon, etc.  Breakfast burritios are easy to warm up quickly. So, as I was making us some for breakfast this morning, I made lots of extra. I made 21 extra sausage, egg and cheese burritos to go in the freezer. I am hoping this will eliminate some craziness around the Henson  home in the mornings.

 

Yummy pumpkin muffins..... 

 

Sausage, egg and cheese burritos

 

Muffins (James and I add blueberries to ours....the girls like theirs plain.) 

 

Please share if you have any quick and easy breakfast ideas.

 Pumpkin Bread

As long as I can remember, my mom baked pumpkin bread every year at Christmas time.

She baked it in empty tin coffee cans. I started baking it shortly after James and I married every

year during the holidays. For years, we baked it and gave it as gifts to friends, Sunday School

teachers, and neighbors. The past four or five years, my girls have been baking pumpkin bread

and selling it. They always pay their tithes first and then choose a needy family to help for Christmas. The remaining money they get to split and the each put half of their money into savings and can spend the rest on whatever they choose.

 

It is delicious so I would like to share it with you.

 

Pumpkin Bread

 

 

3 cups Flour                                                                      3 cups sugar

2 teaspoons Nutmeg                                                          4 Eggs

1 1/2 teaspoons Salt                                                           1 Cup oil

1/2 teaspoon Ginger                                                          2/3 cup Milk

2 teaspoons Soda                                                               1 15 oz can Pumpkin Puree

4 teaspoons Cinnamon                                                      1 Cup Pecans (optional)

1/2 teaspoon Cloves

 

Cream the sugar, eggs, oil, milk, and pumpkin together. Gradually add the dry ingredients. Stir in pecans (optional). Pour into four oiled tin coffee cans. Bake @ 400 for 1 hour. Slightly cool and then turn bread out onto cooling racks. Cool completely and slice into thin slices. SHARE WITH FRIENDS AND FAMILY.   ENJOY!!!!!!