-ENDED- General Mills Big G Cereals #NationalCerealDay Celebration #Giveaway!

Hello there! I know it's been a while but I've been offered to host a very fun giveaway for you guys in honor of #NationalCerealDay coming up on March 7th!

No lie, we love cereal and if my kids could, they'd eat it all day long. I also love that they now make more flavors gluten free, such as these Lucky Charms so I can have a bowl if the craving hits.

We were sent a very fun gift pack in honor of #NationalCerealDay. Inside was a box of cereal, a T-shirt, an adorable personalized spoon, lots of photo props, decorations and noise makers.

How would you like to win a git box? I have been offered one gift pack to one lucky MIH winner. Enter below for your chance to win!

 Enter below for a chance to this #NationalCerealDay gift pack! Winner chosen 3/08/2017 usa.

ENTER TO WIN HERE:
a Rafflecopter giveaway


Rachelle

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about #NationalCerealDay. The product(s) in this review were provided to me free of cost for the purpose of conducting my review and or giveaway. All opinions expressed in this review are my own. This giveaway is provided by General Mills Big G Cereals. Product info and stock images if any are provided by PR or Co.

'The New Southwest'‏ Cookbook by Meagan Micozzi, Mushroom & Leek Migas

Meagan Micozzi of the Scarletta Bakes blog has written her first cookbook The New Southwest: Classic Flavors with a Modern Twist.

Meagan's specialty: Classic Americana with a Southwest twist. It's what happens when desert ingredients like chiles, corn and agave nectar mix with fresh offerings like avocados and seafood. In her very first cookbook, she introduces us to The New Southwest.

When she moved from D.C. to Arizona, she found her culinary curiosity piqued like never before. Inspired by the rich southwestern flavors of her new home—plump chiles, crisp desert fruits, succulent moles, sticky agave, musky tequila—she made it her mission to interview local home cooks, research recipes, and then spend days in her kitchen perfecting flavors and techniques until she had them just right.

Her blog grew into the cookbook, which features favorites like Navajo Fry Bread, Salsa Verde and Cajeta, as well as imaginative offerings such as Vegan Puffy Tacos with Cumin-Spiced Hummus, Pomegranate & Lime Chicken Thighs, Baked Pumpkin Flautas, and even Peanut Butter & Jelly Empanadas.

Mushroom & Leek Migas

After much thought, I finally decided on breakfast food. Migas. Meagan has a recipe for these Mushroom and Leek Migas which were just wonderful. This was actually my first time ever having migas and I've always heard about how good these were so I thought why not! I love all the ingredients in them and they're naturally gluten free too. 

Other recipes I plan to try are her Cucumber & Melon Agua Fresca, Arroz Verde, Carrots Baked in Cream (my family will love this one!) and for me the Chipotle Spiced Grilled Cheese Sandwiches. Everything sounds so good from this cookbook! There are over 80 mouthwatering recipes with photos to make your hungry. 

Recipe from The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of ScarlettaBakes.com. Reprinted Courtesy of Hippocrene Books, Inc. On Amazon.

Mushroom and Leek Migas
Migas, which translates to ‘crumbs’ in English, literally brings everything to the table: fluffy eggs, crispy fried tortilla strips, and creamy melted cheese. This version gets an extra dose of flavor from meaty mushrooms, fresh garlic, and delicate leeks, all sautéed together to perfection. Expressly designed to serve a crowd out of one single pot, it doesn’t get any easier, or more delicious, than migas in the morning.

4 5-inch corn tortillas
1¼ cups vegetable oil, divided
10 large eggs
salt to taste
freshly ground black pepper to taste
¼ cup heavy cream
8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2½ cups)
1 leek, ends removed, chopped
2 tablespoons minced fresh garlic
1 cup shredded Manchego cheese

To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (½-inch to ¾-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

Rinse out the pan used for the tortilla strips and warm the remaining ¼ cup oil over medium heat. Sauté the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and sauté for an additional 2 minutes. Add the garlic and sauté for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with the cheese, and serve immediately.

YIELD: approximately 4 to 6 servings

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about The New Southwest. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. Product info and stock images if any are provided by PR or Co.

Hello, Cereal Lovers! New for 2014! Cranberry Almond Granola Muffins Recipe

This New Year Big G has released several new cereals including Multi Grain Cheerios Dark Chocolate Crunch, Nature Valley Protein Granola in Cranberry Almond, Chocolate Toast Crunch and Fiber One Protein in Maple Brown Sugar and Cranberry Almond. 

I have already seen these in stores and I can tell you my kids loved the dark chocolate crunch cheerios!

We were sent a box of Big G goodies to review including BFAST drinks which have been reformulated and now have updated packaging. Also sent were a few recipes using these products. I made the Cranberry Almond Granola Muffins for my family to have. 

Be sure to keep up with the fun of Hello, Cereal Lovers on Facebook, Twitter and Instagram!

Cranberry Almond Granola Muffins

from Betty Crocker, makes 12 muffins

1 cup fat-free (skim) milk

1/4 cup vegetable oil
1/4 cup fat-free egg product or 2 egg whites
1 teaspoon almond extract
1 3/4 cups Gold Medal® all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen cranberries, chopped (I used craisins)
1/2 cup Nature Valley® cranberry almond protein granola
1/4 cup sliced almonds
Coarse sugar, if desired

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.

In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.

Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.

light and fluffy inside

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Hello, Cereal Lovers . The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Cans Get You Cooking in December: CARNATION® Evaporated Milk: Breakfast Casserole

This is a sponsored post on behalf of the Cans Get You Cooking program.

 I use CARNATION® Evaporated Milk though out the year, but especially during Christmas for this Breakfast Casserole. This a  great time saver for the morning while kids are opening gifts, you can relax while this is in the oven baking away. If you want, take a scoop and roll it up into a warmed tortilla for a quick and delicious breakfast burrito! 

I hope that you've enjoyed my Cans Get You Cooking posts and have found some ideas and wonderful recipes to inspire you to get your pantry stocked with some favorite canned goods. Please search my blog for more Cans Get You Cooking recipes through my label at the bottom of this post.

Breakfast Casserole

30 oz bag frozen shredded hash brown potatoes (be sure they're gluten free)
2 cups shredded cheddar-jack cheese, separated
1 pound cooked crumbled breakfast sausage (be sure it's gluten free)
1/2 cup chopped green onions
8 eggs, beaten
2 (12 fluid ounce) cans CARNATION® Evaporated Milk 
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 tsp ground onion powder
1/2 tsp garlic powder

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with half of the cheese, sausage, and half of the green onions.
In a medium bowl, mix the eggs, evaporated milk and seasonings. Pour the egg mixture over the potato mixture in the dish. Sprinkle with the rest of the cheese and green onions. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake covered, 45 minutes (or 60+ minutes if made ahead and chilled) or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.

Please be sure to check out Cans Get You Cooking on social media:

• Facebook 

• Pinterest

• YouTube

I'm doing my Cans Get You Cooking shopping at Albertsons. 

(they are not affiliated with this program)

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Cans Get You Cooking. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Big G Cereal Cereal Lovers Week: Recipe Ideas: French toast

Even though National Cereal Lovers Week (#CerealLoversWeek) has past (What do they mean? It's always cereal lovers week in our house!), celebrate with several star-studded celebrity chefs to take cereal out of the breakfast bowl and into bold and unexpected new places.

Gather ideas for having fun in the kitchen by watching celebrity chefs Justin Warner, Amanda Freitag, Elizabeth Falkner, Nate Appleman, Dale Talde and Harold Dieterle create unique cereal-centric creations. 

Fun recipes such as Cocoa Puffs® Carbonara, Fizzy Trix®, Cinnamon Toast Crunch® French Toast, Golden Grahams® “Fried” Chicken with Hot Honey Drizzle and Corn Chex® Chilaquiles can be found here: www.hellocereallovers.com/recipe/

look at this fun box!

I was sent a fun Cereal Creativity Kit to create or make these fun recipes! Well, I decided to  make the cereal coated french toast using cereals we like (or gluten free so I can have some too). I used different cereals and bread in the recipe but still made it the same way. I was thinking of frying the french toast (because we love our french toast fried) but I was worried the coating would fall off so I just put them on the griddle/pan. My family and I loved them, coating them like that made them extra special. Think up a recipe using your favorite cereals and try it this weekend!

my gluten free vanilla chex coated french toast brinner

Cinnamon Toast Crunch® French Toast
Original recipe created by Dale Talde
(*for this recipe, I used Reeses Puffs cereal with sliced french bread and GF Vanilla Chex with GF bread)

4 slices of challah bread* (day old is best), crusts removed and toasted
2 cups Cinnamon Toast Crunch® cereal*, separated
1/2 cup milk
1/4 cup heavy cream
2 eggs
Butter

Step 1
Spread 1 cup of Cinnamon Toast Crunch on baking sheet and toast lightly (about 200 degrees). Meanwhile in a food processor, pulverize 1 cup Cinnamon Toast Crunch into a powder and set aside; Combine cream and milk, add toasted cereal and let soak until milk is tan colored. Strain out cereal with a mesh strainer. Mix in eggs

Step 2
Soak challah toast in milk/egg mixture. Coat with Cinnamon Toast Crunch powder. Melt butter on a hot griddle or pan

Step 3
Cook the French toast on each side until slightly golden, then remove and place on oven-safe dish. Sprinkle top of French Toast with more Cinnamon Toast Crunch powder and bake at 350° for 3 or 4 minutes.

the family's Reeses Puffs coated french toast

my GF french toast ready to cook

the family's reeses puff french toast on the griddle

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Big G Cereal. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Hello Cereal Lovers Back To School Recipes: Cereal Almond Brittle

 

Hello Cereal Lovers! With Big G cereals, you can get creative with breakfast and snacks to help fuel your little learners and yourself during the school days. But don't think that cereal has to be just for eating as a bowl of cereal, because it can make some tasty treats too! Think about these goodies you could make:

Back-to-School Breakfast Fondue

Gluten Free Chex® School Fuel

Fruit and Nut Snack Bars

Baked Cereal Honey Snack Mix

Easy Berry Pancakes + Wheaties

I was sent a creative Big G Cereal back to school pack along with cereals and recipe cards. I decided to make their recipe for Cereal Almond Brittle as an afternoon treat. Oh wow, this smelled soooo yummy baking away!

Follow along with Hello Cereal Lovers on Facebook, Twitter and Instagram!

Cereal Almond Brittle
from General Mills

2 cups Cheerios® cereal
2 cups Cinnamon Toast Crunch® cereal
2 cups oats
1 cup sliced almonds
1/2 cup butter or margarine
1/4 cup packed brown sugar
1/3 cup real maple or maple-flavored syrup

Heat oven to 300°F. Line 1 large (17x14-inch) cookie sheet or 2 (15x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix both cereals, the oats and almonds; set aside.

In 1-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture; stir until well coated. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick.

Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into pieces with fingers. Store in tightly covered container.

Expert Tips
The secret is not to stir the mixture the whole time it is baking and cooling. A sheet of brittle will form that can be broken into serving size pieces.

I packaged this brittle up for an after school treat for my kiddos. On each adorable line printed paper bag, I wrote silly little jokes on them. "Why didn't the teddy bear want any dessert? Because he was already stuffed!" heeeheee

The glitter smelly pens are pretty awesome too, they really smell like fruits and write so nice! The kids thought these were so cute and loved the brittle too.

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Big G Cereal . The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Silk for Milk Challenge: Day 3: Silk Baked French Toast

Try Silk and say goodbye to milk. Switch to Silk and discover the difference wholesome nutrition can make. With this baked french toast recipe you'd never know the difference! I made this for our Day 3 Silk for milk challenge breakfast. This one you start the night before so the bread will soak up all the flavorful egg silk mixture. When it bakes, it puffs up and becomes this soft delicious french toast, similar to a bread pudding. If this seems familiar, it's because it's about the same recipe I used for my brunch, I just swapped out the milk for silk! The kids loved this!!

Silk Baked French Toast

(half this recipe for an 8x8 dish)

12 slices day old french bread loaf (sliced 1" thick), cubed (I used thick texas toast bread)
5 eggs
2 1/2 Cups Silk Pure Almond
1/2 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon
1/2 tsp nutmeg

In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and creamer; set aside. Placed bread cubes in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Bake covered at 350' for 40-55 mins. then uncover and bake 10 minutes more. It may take longer because it was chilled before going into the oven, and if it seems to still be wet, let it bake a bit more until the liquid bakes up.
Enjoy!

Silk Baking tips:
-Unless specifically directed by your recipe, avoid adding acidic ingredients like sundried tomatoes or lemon to almondmilk; they can cause the mixture to curdle.
-Since Silk Pure Almond Vanilla almondmilk is lightly sweet already, you reduce the sugar in any dessert recipe by one third to one half when using this product, with no sacrifice in flavor.

Head on over to my Day 1 post to enter my Silk giveaway!


I wrote this review for "Mommy? I'm Hungry!" about Silk. I received free product to keep for this review from Silk. All opinions for this review are that of myself & family. Product info & stock images provided by PR or Co.

My Eggland's Best Brunch {post 2}

So last weekend I hosted a Brunch here, sponsored by Eggland's Best eggs. There was 21 of us here (parents + kids) and I made sure there was lots to eat! Eggland's Best also sent me gift bags to have a giveaway at my home, as well as here on my blog! Have you entered to win my blog giveaway yet? Check out what you'll get!

{a sneak peek at what YOU could win!}

cute little stamps!

So my menu for my Brunch was everything eggs, lol. A few of the recipes I have posted here already but I'm going to make a special recipe post over at my recipe blog as well this weekend. Here's what kept me busy in my kitchen:

-French Toast Bake

-Breakfast Casserole w/ham & sausage

-Crustless Ham & Egg Mini Quiche
-Ham and Egg Quiche Biscuit Cups (adapted)
-Blueberry Muffins
-Cinnamon Rolls
-Fresh Fruit Salad
-Deviled eggs (adapted)

During my food prep I took some time with Eggland's Best eggs, as I was boiling some for deviled eggs, they had teeny air bubbles coming up from them, and they were making chirping sounds!! It was so strange! Then I did a test comparison of their eggs to an ordinary egg from the shell:

an ordinary egg on the left, an Eggland's Best egg on the right

What do you think? Can you tell any difference?

We all hung out, ate and ate and ate, the kids played, the guys migrated to the garage then a little while later I held my raffle and mentioned a few facts about Eggland's Best eggs. It was a great time for all with tons of great food to eat and bring home! Come and check it out with my video we made from the Flip camera Eggland's Best provided us.

{I did goof and say those were eggless quiches, lol they are crustless egg quiche!}

{still learning how to edit videos, so there's lots of chit chat time}

Thank you Eggland's Best for everything!!

I wrote this post for "Mommy? I'm Hungry!" about Eggland's Best. I received free product to keep for this review from Eggland's Best. All opinions for this review are that of myself & family. Product info & stock images provided by PR or Co. Thank you Eggland's Best!

My Favorite Fluffy Pancakes

I know I have a few recipes here for pancakes, but those were from before I found this recipe. THIS is my #1 favorite go-to pancake recipe for good now, and my #2 recipe are these. These are a basic pancake that come out nice and fluffy, how I like them. You can use with regular whole milk or buttermilk, I've used both and it's been fine. I like to double this so I can freeze any extras for during the week. Weekends are my big breakfast times, when Mr. is home and we've got no where to hurry off to. I've used this recipe for a while now (ok Aug. '09) and on my copy I don't have where I got it from. So trusty Google answered it for me, all I did was search -fluffy pancakes with a fork if you're so inclined- and it brought it up! I can't believe they haven't been blogged yet! Give these a try and let me know how you like them. I changed my ingredients just a little.

Fluffy Pancakes
adapted from Whisk Kid

1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
3 Tbls sugar
1 1/4 c milk or buttermilk, warmed slightly in the microwave (just to make sure it doesn't solidify the melted butter)
1 egg, room temp
1 tsp vanilla
3 Tbls butter, melted

Sift together the flour, powder, salt and sugar twice. Make a well in the center and set aside.

In a separate bowl, whisk together (with a fork, if you're so inclined!) the remaining ingredients, then pour into the dry ingredients. Whisk briefly, being careful not to overwork the batter. (I do 10 strokes)

Pour (I use a 1/4 C measuring) into a HOT oiled skillet over medium-high heat. Before flipping you can sprinkle them with blueberries, raspberries, chopped strawberries, sliced bananas, nuts.... Anything's good!

Brown on both sides and serve!

taking a stack to:


enjoy,

Tuesdays with Dorie: Sweet Cream Biscuits Breakfast Style

TWD again! Wow the week sure goes fast! Melissa of Love At First Bite chose Sweet Cream Biscuits. When we have biscuits here (which isn't often), we've got to make them with sausage gravy! I also made them into breakfast sandwiches for the kids, since they are not so big on the gravy.

Do you know I am not a big fan of biscuits? I always think they are dry and get stuck in my mouth, lol. But I do like them when they're hot with butter and honey! These were so good, light and fluffy. Since I made so much gravy (warning it makes lots) I made another batch of biscuits the next morning, only because I wanted another sausage and egg sandwich!

Hot Biscuits with Honey & Butter

Breakfast Biscuit Sandwiches (this was my fave!)

scrambled egg, cheese, sausage pattie, biscuit

Remember Dorie's Sweet Potato biscuits? I loved those! We've also made her buttermilk biscuits before. Go ahead pick any of these recipes, they are all good and easy to make! I bet you'll be having biscuits soon!

Sausage Gravy

found here, makes lots!

1 pound breakfast pork sausage
1 Cup flour
3 Cups milk, warmed
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp rubbed sage
Biscuits

Brown sausage in large skillet over medium heat. Drain, reserving 2 TBL of drippings. Place sausage aside. Add reserved drippings to skillet and whisk in flour until blended. Gradually whisk in milk until smooth; add in seasonings (you could add to your liking). Return to heat, until thick (may need to add a little more milk if it becomes too thick). Stir in sausage. Serve with hot biscuits.

Head on over to Melissa's blog, she will have the recipe for you!

*UPDATE: I also forgot to say that I used AP flour & cake flour for mine, as Dorie also mentioned in the recipe. I did also post about how I got them to rise, in the comments below. =)

enjoy,