Breakfast 3 Copycat IHOP pancakes 5 Apple pie yogurt parfait with cranberries 7 French toast with maple-cranberry sauce 8 Pumpkin crepes with ricotta filling 9 Red velvet waffles with cream-cheese glaze 11 Baked-apple cinnamon rolls 12 Skillet puffy berry pancakes 13 Pumpkin waffles 14 Simple banana pancakes 15 No-sugar-added apple pie overnight oats 17 Sweet potato baked oatmeal with pecan crumble 19 Mini breakfast burritos with chorizo and feta 20 Cranberry-orange muffins 21 Almond Joy overnight oats
This book is presented solely for educational and entertainment purposes. The publisher and author are not responsible for any specific nutritional, health or allergy needs that may require medical supervision and are not liable for any damages or negative consequences from any action, application or preparation to any person reading or following the information in this book.
COPYCAT IHOP PANCAKES Whether youâ€™ve had the pleasure of indulging in pancakes at IHOP or not, these copycat pancakes will not disappoint. So if youâ€™re hosting overnight company, skip the outing and enjoy restaurant-quality food in your pajamas. SERVES 9-12 | PREP 20 MINS | COOK 15 MINS
1-1/4 cups sifted all-purpose flour
1. In large bowl, sift flour, baking powder, baking soda and salt.
1 teaspoon baking powder
2. In small bowl, whisk egg and buttermilk.
1 teaspoon baking soda
3. Add buttermilk mixture to flour mixture, stirring just until smooth.
1/8 teaspoon salt
4. Add melted butter, sugar and vanilla, stirring just until combined.
1 egg, beaten 1-1/4 cups buttermilk 2 tablespoons melted butter plus more for greasing pan 1/4 cup granulated sugar 1 teaspoon pure vanilla extract
5. Heat pan or griddle to medium heat. Lightly grease surface of pan by gently brushing with pat of butter. 6. Ladle about 1/4 cup batter on pan or griddle, making 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to set. 7. Gently flip pancakes and cook for 1 to 2 minutes or until lightly browned. Repeat with remaining batter. 8. Serve pancakes hot with butter and syrup of choice.
did you know?
3 | BREAKFAST
IHOP now bottles and sells their signature syrups at grocery stores, so you can enjoy the full restaurant experience at home.
INGREDIENTS For apple pie parfait
For stovetop granola
4 cups Granny Smith apples, diced 1/2-inch, plus 12 thin slices for garnish
1-1/2 teaspoons coconut oil
2 tablespoons lemon juice, plus zest of 1 lemon 2 tablespoons pure maple syrup 1 teaspoon cornstarch 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup dried cranberries
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1 cup old-fashioned rolled oats 1/4 cup almonds, sliced 3 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/2 cup fresh cranberries 2 cups Greek-style yogurt
APPLE PIE YOGURT PARFAIT WITH CRANBERRIES Love apple pie, but donâ€™t want to labor over a crust or wait for the filling to bake to perfection? This breakfast treat delivers instant gratification with tender spiced apples, creamy Greek yogurt and the coveted crunch of homemade cranberry almond granola. SERVES 4 | PREP 20 MINS | COOK 35 MINS
INSTRUCTIONS 1. Apple pie filling: In a large skillet over medium-high heat, combine diced apples, lemon juice, lemon zest, maple syrup, cornstarch, ginger, cinnamon, and nutmeg. Stir well. Cook, stirring often, for about 4 minutes. 2. Reduce the heat to medium and add the dried cranberries. Stir and cook for 4 to 5 minutes, or until the apples are tender. 3. Transfer the apple mixture to a bowl. Cover the bowl with plastic wrap and refrigerate. 4. Stovetop granola: In a skillet over medium heat, add oil and allow it to warm up for about 2 minutes. 5. Add the oats and almonds. Cook, stirring continuously, for 4 to 6 minutes, or until the oats turn a golden brown. 6. Line a sheet pan with parchment paper. Transfer the toasted oats and nuts to the parchment-lined sheet pan and set aside. 7. Add 3 tablespoons of maple syrup and cinnamon to the heated skillet. Cook, stirring, for 1 minute or until the mixture is bubbling and thickened. 8. Pour the oat mixture back into the skillet and stir to coat with the syrup. Cook for 1 minute. 9. Take the skillet off the heat to stop cooking the granola. 10. Stir the fresh cranberries into the granola. 11. Line another sheet pan with parchment paper. Pour the granola onto the sheet pan and allow it to cool for 5 to 10 minutes. The granola will become crunchy as it cools. 12. Parfait assembly: In each of 4 cups or bowls, add 1/4 cup of the apple pie filling, 1/4 cup yogurt, 2 tablespoons granola, another 1/4 cup of the apple pie filling and 1/4 cup yogurt. Top each parfait with a sprinkling of granola and 3 thin apple slices for garnish. 13. Serve immediately.
You can make this ahead of time, just keep the apple pie filling, yogurt and granola separated until ready to eat.
BREAKFAST | 6
FRENCH TOAST WITH MAPLE-CRANBERRY SAUCE Use up leftover cranberries or whip up a festive breakfast with this autumn-flavored recipe. SERVES 12 | PREP 15 MINS | COOK 12 MINS
For French toast:
For French toast:
6 large eggs
1. In large baking dish, whisk eggs, heavy cream, cinnamon and allspice.
1/2 cup heavy cream 1/4 teaspoon cinnamon 1/8 teaspoon ground allspice Salted butter for pan or griddle Twelve 3/4-inch-thick slices of day-old bread (Pugliese and brioche are ideal) For sauce: One 12-ounce package fresh cranberries 2 cups pure maple syrup 1/2 teaspoon vanilla
2. Heat large pan or electric skillet to medium heat. Add butter and allow to melt and coat skillet or griddle. 3. Dip one slice of bread at a time in egg mixture, coating both sides. Slices should be moist but not soggy. 4. Place bread on skillet, cook for about 2 minutes, then flip and cook for another 2 minutes. 5. Transfer each piece of French toast to serving dish and cover with foil. 6. Top with maple-cranberry sauce and serve. For sauce: 1. Combine all ingredients in large, heavy saucepan. 2. Bring to boil over medium-high heat, stirring often. 3. Reduce heat to medium and simmer, stirring often, until cranberries burst, about 10 minutes. 4. Transfer to small pitcher.
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Save time in the morning by preparing the sauce ahead of time. Cool it completely, then cover and refrigerate it for up to five days.
PUMPKIN CREPES WITH RICOTTA FILLING These crepes have all the flavors of fall with cinnamon, pecans, vanilla and — of course — pumpkin. They’re a fancy alternative to pumpkin pie or just a decadent breakfast. MAKES 10–12 CREPES | PREP 30 MINS | COOK 30 MINS
2 cups whole milk
1. In small saucepan over medium-low heat, combine milk and 2 tablespoons butter. Stir until completely melted. Transfer to another bowl and allow to cool for 10 to 15 minutes.
3 tablespoon butter, separated 2 large eggs 1/2 cup pumpkin purée (not pumpkin pie filling) 2 teaspoons vanilla 1 -1/2 cups flour 1 -1/2 tablespoons white sugar 1/2 tablespoon brown sugar 1/2 teaspoon baking powder
2. Whisk in eggs one at a time. Stir in pumpkin purée and vanilla until just combined. 3. In another bowl, stir flour, white sugar, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice. Slowly add wet ingredients to dry and stir until smooth. 4. Heat small, nonstick skillet over medium heat. Melt small amount of remaining butter and smear around skillet 5. Pour 1/4 cup batter into skillet. Tilt skillet so batter thins out and spreads over skillet to form thin crepe. Allow to cook for 1 to 2 minutes.
1/2 teaspoon salt 1 -1/2 teaspoons cinnamon 1/2 teaspoon pumpkin pie spice
6. Using spatula, gently flip to other side and cook for another minute. Remove onto plate. 7. Fill center of each crepe with large spoonful of ricotta cheese and fold in half.
8. Repeat until all batter is used. Separate cooked crepes with parchment paper.
This recipe is a great use for leftover pumpkin purée and pumpkin spice.
BREAKFAST | 8
RED-VELVET WAFFLES WITH CREAM-CHEESE GLAZE Who says you canâ€™t eat red velvet for breakfast? Enjoy your favorite dessert in waffle form for a fun twist on a classic. MAKES 4 WAFFLES | PREP 30 MINS | COOK 12 MINS
1. Whisk flour, sugar, baking powder, cocoa and salt in large bowl and set aside.
2 cups flour 1/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon cocoa powder 1/2 teaspoon kosher salt 1-3/4 cups buttermilk 1/3 cup butter, melted and cooled 2 large eggs 2 teaspoon vanilla extract 1/2 teaspoon apple cider vinegar 2 tablespoon red food coloring 1/2 cup pecans, chopped For glaze: 4 ounces cream cheese, softened at room temperature 4 tablespoon butter, softened 1-1/2 cups powdered sugar
2. In medium bowl, beat buttermilk, melted butter, eggs, vanilla and vinegar until smooth. Stir in red food coloring. 3. Add buttermilk mixture to dry ingredients and whisk until smooth. 4. In another large bowl, whip cream cheese and butter together until smooth. Carefully stir in powdered sugar, then add vanilla and milk. Mix until glaze is smooth. Set aside. 5. Heat waffle iron according to manufacturer's instructions. 6. Spray waffle iron with nonstick cooking spray and pour approximately 1 cup waffle batter into waffle griddle. Close lid and cook until waffle is deep red and crisp on outside, about 3 minutes. Note: If using flip waffle machine, flip griddle over when machine beeps, or after 90 seconds.. 7. Repeat with remaining waffle batter. 8. Serve each waffle drizzled with cream-cheese glaze and chopped pecans.
1 teaspoon vanilla extract 2 tablespoons whole milk
tip 9 | BREAKFAST
These freeze well. Just remove them from the freezer and pop them into the toaster when youâ€™re ready to enjoy them.
BAKED-APPLE CINNAMON ROLLS Put some of that apple orchard bounty to good use with these soft, chewy apple cinnamon rolls. If youâ€™re expecting company over the holidays, serve a tray of these freshly baked rolls â€” so easy, and your home will smell delicious. SERVES 12 | PREP 2 HR 55 MINS | COOK 18 MINS
1 cup warm milk
1. Add yeast and warm milk to mixing bowl and let stand for 7 minutes.
2-1/4 teaspoons (1 package) dry active yeast 1/2 cup (1 stick) unsalted butter, melted 1 teaspoon salt 1/3 cup granulated sugar 2 eggs 4-1/4 cups all-purpose flour 3 Gala apples
2. Add 1/4 cup melted butter (reserving 1/4 cup for later), salt, granulated sugar and eggs; mix on medium speed until combined. 3. Slowly add flour 1 cup at a time, and continue to mix on medium speed. 4. Knead by hand on floured cutting board, or in stand mixer with hook attachment, for 10 minutes. 5. Cover with towel and place in warm place to rise for 2 hours.
1/2 teaspoon lemon juice
6. Peel, core and chop apples. Heat in pot with 1 tablespoon water, 1 tablespoon cinnamon, lemon juice and nutmeg on low heat for 15 minutes or until soft. Remove from heat and set aside.
1/2 cup brown sugar
7. Preheat oven to 400F.
8. Roll dough on floured surface into 20-by-15-inch rectangle.
3 tablespoons cinnamon 1/4 teaspoon nutmeg
1 cup powdered sugar 1 tablespoon milk
9. Pour remaining 1/4 cup melted butter onto dough, then sprinkle remaining 2 tablespoon cinnamon and brown sugar on top. 10. Drain apples and pour evenly on top. 11. Roll dough from long edge and cut into 12 pieces. 12. Place each roll into greased 13-by-9-inch baking pan and bake for 18 minutes. 13. Combine powdered sugar and 1 tablespoon milk in small bowl to make glaze. 14. Once cool, drizzle glaze over cinnamon rolls.
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SKILLET PUFFY BERRY PANCAKES This version of a Dutch baby is a tasty balance of fruity and fresh, with just a touch of sweetness. In fact, if youâ€™re not in the mood for a super-sweet breakfast, you can skip the sugar in this recipe altogether. SERVES 8 | PREP 20 MINS | COOK 25 MINS
1/8 cup sugar (optional)
1. Place empty cast iron skillet on middle rack of oven. Preheat oven to 450F.
1 teaspoon grated lemon zest (optional)
2. Stir sugar and zest in small bowl and set aside.
3 large eggs, room temperature
3. Beat eggs with electric mixer at high speed until pale and frothy (about 4 minutes).
2/3 cup whole milk, room temperature
4. Beat in milk, vanilla, cinnamon, nutmeg and salt. Gradually add flour and continue to beat until smooth, about 1 to 2 minutes more. Batter will be thin.
1/4 teaspoon pure vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon grated nutmeg 1/8 teaspoon salt 2/3 cup all-purpose flour 1/2 stick unsalted butter, cut into pieces 1/2 cup fresh berries
5. Carefully remove hot skillet from oven and add butter. Swirl around until it melts and coats entire bottom of pan. Immediately pour batter into skillet and return to oven. 6. Bake until puffed and golden-brown, about 18 to 25 minutes. 7. Remove from oven and top with lemon-sugar mixture (and maple syrup, if desired). Add berries. Dust with confectioners sugar.
1/4 cup powdered sugar Maple syrup (optional)
If you donâ€™t have a cast iron skillet, you can use a heavy ovenproof skillet.
Need to use up those berries? Find more berry recipes at thanksgiving.com/tag/berries
BREAKFAST | 12
PUMPKIN WAFFLES Waffles get an autumn makeover with the addition of pumpkin purée and seasonal spices. This quick and easy holiday breakfast lets you feed the family without spending all morning in the kitchen. MAKES 6 BELGIAN OR 12 REGULAR WAFFLES | PREP 10 MINS | COOK 20 MINS
3 cups waffle mix
1. Heat and lightly grease waffle iron.
1/4 cup brown sugar
2. Mix all ingredients in large mixing bowl and whisk until incorporated.
1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 eggs
3. Pour into hot waffle iron. Cook waffles for 3 to 4 minutes until golden brown (or according to waffle iron directions).
1 cup pumpkin purée 1 cup milk 1/4 cup vegetable oil
Premade waffle mix makes these waffles come together quickly on Thanksgiving morning.
Try these topping combos: Fresh banana slices and candied pecans Cream cheese glaze drizzle and pomegranate seeds Chocolate chips for the kids
13 | BREAKFAST
Find more pumpkin recipes at thanksgiving.com/tags/pumpkin
SIMPLE BANANA PANCAKES With only four ingredients that you likely already have in your kitchen, you can whip up these ultra-healthy banana pancakes in a matter of minutes. And when time is of the essence — like on Thanksgiving Day — that’s especially helpful. SERVES 4 | PREP 8 MINS | COOK 12 MINS
1 ripe banana
1. Smash banana with whisk, fork or masher until smooth and creamy, with no big chunks.
2 eggs 1 teaspoon cinnamon Cooking spray or oil
2. Add eggs and whisk until incorporated. Add cinnamon. 3. Heat pan or electric skillet on medium-high heat. Spray generously with cooking spray or oil. 4. Carefully pour or spoon out banana batter onto heated skillet in 4-inch rounds. 5. Cook for 2 to 3 minutes until edges start to dry, then flip and cook for another 2 to 3 minutes. 6. Serve warm with toppings.
Packed with potassium and lean protein, these pancakes will keep you satisfied until you sit down for the holiday feast.
BREAKFAST | 14
NO-SUGAR-ADDED APPLE PIE OVERNIGHT OATS This recipe will make you think you’re eating apple pie for breakfast — without the guilt! There are no added sugars, just the flavors of apple, oatmeal, cinnamon, ginger and clove. It’s a heart-healthy, tastebud-friendly treat you can prepare the night before. SERVES 4 | PREP 20 MINS | CHILL OVERNIGHT
1-1/3 cups old-fashioned rolled oats
1. Remove lids from four 12-ounce canning jars.
1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup chopped walnuts 1/4 cup dried currants
2. Divide ingredients evenly among jars in this order: oats, cinnamon, ginger, cloves, walnuts, currants, milk, applesauce. 3. Place lids on jars and refrigerate at least overnight or up to 5 days. 4. When ready to eat, dig in with a spoon or empty contents of jar into bowl to serve.
2 cups milk, soy milk, almond milk or coconut milk 1-1/3 cups unsweetened applesauce
15 | BREAKFAST
You must use old-fashioned rolled oats or steel-cut oats for this recipe to work; instant oats become too gooey. The oats will continue to soften, so eat these within three days after making.
SWEET POTATO BAKED OATMEAL WITH PECAN CRUMBLE This sweet potato oatmeal with pecan crumble transforms the typically drab breakfast dish into an irresistible comfort food that will make you look forward to starting the day. Thereâ€™s nothing like the aroma of fall first thing in the morning. SERVES 6-8 | PREP 25 MINS | COOK 45 MINS
For pecan crumble
1. Preheat oven to 375F.
1/4 cup all-purpose flour
2. In a medium-sized bowl, combine flour, brown sugar, butter, chopped pecans and cinnamon.
2 tablespoons brown sugar 1/4 cup chopped pecans
3. Mix the ingredients together until it resembles a crumbly mixture. Refrigerate the topping until ready to use.
1/2 teaspoon ground cinnamon
4. To a large bowl, add the mashed sweet potatoes.
5. Mix in the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is well-combined and smooth.
2 tablespoons butter
2 cups mashed sweet potato 2 large eggs, whisked 1/4 cup brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 3/4 teaspoon salt 1 teaspoon baking powder 2 cups half-and-half 3 cups old-fashioned rolled oats
6. Pour 1 cup half-and-half into the bowl with the sweet potato mixture, stirring to combine. Continuing adding the remaining 1 cup of halfand-half and stir well. Stir in the rolled oats. 7. Coat the inside of a 2- to 3-quart baking dish with cooking spray. 8. Pour the oatmeal mixture into the dish. 9. Sprinkle the prepared pecan crumble topping over the oatmeal mixture. 10. Bake the oatmeal for 45 minutes, or until the pecan crumble topping and edges are slightly browned. 11. Serve immediately.
17 | BREAKFAST
MINI BREAKFAST BURRITOS WITH CHORIZO AND FETA With spicy chorizo, tangy feta, tart tomatoes and creamy eggs, these savory burritos are fresh and bold â€” but so light that you wonâ€™t spoil your appetite for the holiday feast. SERVES 4 | PREP 15 MINS | COOK 15 MINS
4 (8-inch) soft flour tortillas
1. With sharp knife, divide each tortilla into 4 pieces. Set aside.
4 eggs 4 tablespoons milk Salt to taste Pepper to taste Olive oil 4 ounces chorizo, diced 4 ounces feta cheese 2 big tomatoes, diced 1 medium onion, sliced 8 fresh chives (or cooking twine)
19 | BREAKFAST
2. In small bowl, lightly whisk eggs; add milk, salt and pepper. Set aside. 3. In saucepan with olive oil over medium heat, crumble chorizo lightly; pour in egg mixture. Let it sit for a few seconds until set, then fold and stir until eggs are set. 4. Place tortillas on plate and wrap with damp dish towel. Warm in microwave for 30 seconds. 5. In warm tortillas, distribute scrambled eggs with chorizo, tomatoes, onions and feta. Tie up with a chive or twine.
Set up the fillings buffet-style so diners can build their own burritos.
CRANBERRY-ORANGE MUFFINS The flavor combo of cranberry and orange practically screams â€œfall.â€? Craisins give these muffins a great chewy texture, while the grated orange peel adds a touch of bitterness. Make these muffins ahead of time to keep the kids out of the kitchen on your busy Thanksgiving Day morning. SERVES 12 | PREP 20 MINS | COOK 20 MINS
2 cups self-rising flour
1. Heat oven to 400F. Line muffin pan cups with paper baking cups, or spray with non-stick cooking spray.
1/3 cup white sugar 3/4 cup milk 1/3 cup unsalted butter, melted 1 large egg 1 teaspoon vanilla extract 1 cup dried, sweetened cranberries (such as Craisins) 1 tablespoon grated orange peel (more or less depending on preference) Powdered sugar
If these muffins are a little too tangy for you, try serving them warm with a little honey butter or a drizzle of maple syrup.
2. Mix self-rising flour and white sugar in medium bowl until combined. Blend milk, butter, egg and vanilla in small bowl. Stir wet ingredients into dry flour mixture only until just combined. Batter will be lumpy. 3. Gently fold cranberries and grated orange peel into batter. 4. Spoon batter into prepared muffin cups until each one is no more than 2/3 full. 5. Bake muffins for 18 to 20 minutes, or until toothpick inserted in center of one muffin comes out clean. 6. Cool at least 10 minutes on wire rack, then remove muffins from pan. 7. Sprinkle with powdered sugar, if desired.
Find more muffin recipes at thanksgiving.com/tag/muffins
BREAKFAST | 20
ALMOND JOY OVERNIGHT OATS Skip the doughnut and opt for a satisfying jar of Almond Joy overnight oats instead. The candy-bar flavors of chocolate, coconut and almond will satisfy any sweet tooth. SERVES 1 | PREP 20 MINS | CHILL OVERNIGHT
1/2 cup rolled oats
1. In a 16-ounce canning jar, add the rolled oats, cocoa powder, and chia seeds. Stir until well mixed.
1/2 tablespoon unsweetened cocoa powder
2. Add the coconut milk, vanilla and almond extracts, and 1 tablespoon of maple syrup. Stir until combined.
1 teaspoon chia seeds 1/2 cup unsweetened coconut milk 1/4 teaspoon pure vanilla extract 1/8 teaspoon pure almond extract 2 tablespoons pure maple syrup, divided 5 almonds, sliced
3. Place the lid on the jar. Store in the refrigerator overnight. 4. When ready to serve, remove the lid and stir the mixture. Add in the remaining maple syrup and additional coconut milk to obtain the consistency you like. 5. Add the almonds, shredded coconut and chocolate chips.
1 tablespoon shredded unsweetened coconut 1 teaspoon mini chocolate chips
21 | BREAKFAST
Can be made up to three days ahead of time.
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