I don’t typically use other recipes on my site, but I found this one from the NY Times was too good not to bring to you. Today I bring to you Jordan Marsh’s Blueberry Muffins, and if you don’t make them, you’ll be sorry. Truly.
These Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup is my riff on a PB and J sandwich, only in pancake form.
Fresh strawberries, blueberries, rhubarb, and white chocolate are combined with bread cubes and then bathed in a rich, creamy vanilla custard sauce before baking. It’s simply the best Red, White, and Blue Bread Pudding you’ll ever see, or taste.
Don’t have time to bake from scratch? No problem! This delicious Raspberry Spice Monkey Bread comes together in a matter of minutes using tube biscuits, raspberry jam, and cinnamon sugar.
Everything English Muffin Bread is…wait for it…wait for it…EVERYTHING! Oh, and let me also say that it’s easy to make and delicious too!!
If you’re looking for a deliciously unique sandwich that will knock your socks off, look no further than this grilled cheese breakfast sandwich!
Ham and Asparagus Quiche is a gluten-free and deliciously special yet easy breakfast or brunch item that utilizes leftover ham, frozen hash browns, and fresh tender asparagus.
If you’re looking for a fun new way to color eggs this season, how about trying this unique method for Tie Dye Easter Eggs using mayonnaise! Yep! It sounds weird, but check it out!
Cream Cheese Biscuits with Strawberry Butter are light and airy, and they’re the perfect biscuits to make any weekend breakfast just a little more special.
When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata? It’s the very best of both worlds!