Whether you are rushing to get the kids out the door in the morning or trying to finish your errands on Sunday before the week starts, it can be hard to eat right (or even eat at all) when you are on the go. This Choose your fruit smoothie is perfect for when you might not have time to cook a meal. With five minutes to spare, a few ingredients and your favourite Hamilton Beach blender, you can easily make a fruity, colourful smoothie before you head out the door.
Mix strawberries with blueberries, raspberries with pineapple or mangoes with coconut milk. Try different combinations until you find your favourite one to start the day.
Smoothies are a great breakfast, lunch or snack option when you are looking for a quick but nutritious meal. While drinking smoothies is part of many people’s morning routines, why not switch it up and serve your smoothie in a bowl?
Smoothie bowls seem to be everywhere – from Pinterest, to restaurant menus – and we understand why. These thickened-up smoothies are a great base for fun and flavorful toppings that make smoothies a little more filling, fueling you for the day ahead.
Thicken your smoothie with chia seeds, bananas, peanut butter or yogurt and add your favourite toppings. Fresh fruit, dried fruit, more chia seeds, nuts, granola, coconut and even chocolate – everything but the kitchen sink.
This Blueberry Smoothie Bowl recipe will have you thinkiing twice the next time you want to pour your smoothie into the nearest glass. Whether you make one in your personal blender as a breakfast for one or whip them up in a blender for the entire family, smoothie bowls are sure to become a new breakfast favorite in your house. Grab the biggest spoon in the drawer and enjoy.
Breakfast casseroles are a great way to feed a crowd, whether it’s your large family or house guests over the weekend. Eggs, potatoes, bacon, cheese, tomatoes and more cheese – what’s not to like? If you need to feed a crowd, put this Spiralized Potato Breakfast Casserole on the table and watch it disappear.
Using your 3-in-1 Electric Spiralizer, spiralize about 2 pounds of baking potatoes. The spirals give this standard casserole a revamped appearance and texture. Microwave the potato spirals in a baking dish before adding the other ingredients. This helps the potatoes get a head start on cooking (they finish while the casserole bakes).
For your egg mixture, using a hand mixer, beat eggs, milk, sour cream, salt and pepper on medium speed. Then add grape tomatoes, cheddar cheese (or a combination of your favourite cheeses), green onion and bacon to the egg mixture and stir. We used pre-cooked bacon as a time-saver but if you have the time in the morning, a little bacon grease wouldn’t hurt this recipe. Pour the egg mixture over the potatoes and cover with aluminum foil. Bake for 45-50 minutes at 350 degrees.
Uncover the casserole and add remaining cheese and dot the top with grape tomatoes. Put it back in the oven to finish cooking for about 15 minutes and you’re ready to serve.
This casserole is a meal in itself, but you could serve it alongside fruit salad or extra pieces of bacon for an extra hearty breakfast. It serves twelve so make sure diners bring their appetites or save leftovers for breakfast throughout the week.
Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discolouring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
Microwave potatoes on HIGH until fork tender, about 3 minutes.
In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
Bake for 45 to 50 minutes. Uncover and top with remaining cheese.
Bake until mixture is firm and cheese is melted, about 15 minutes longer.
I think it’s safe to say that the holiday season is the best time of year to satisfy your sweet tooth. Whether you are drinking hot chocolate, partaking in an all-day cookie baking marathon (I wonder how much cookie dough I’ll eat between now and December 25th?), or snacking on red and green M&Ms, there are plenty of sweets to enjoy. It truly is the most wonderful time of the year.
You can find me in the kitchen baking cookies, brownies, and pies throughout the holiday season. But the Test Kitchen wanted to add another sweet treat into the mix – fluffy, wonderful waffles. These holiday waffles are sure to satisfy your cravings for a little something sweet this holiday season, morning, noon and night.
Like pancakes, waffles are easily customizable. We loved the idea of combining some of our favorite holiday flavors in waffle batter and mixing up the holiday breakfast routine.
Top gingerbread waffles with a zesty lemon spread or a mound of whipped cream. Gingerbread and lemon is a combination that can’t be beat. Serve with your favorite gingerbread-flavored coffee for an extra seasonal breakfast.
Finally, these red velvet waffles are colour-coded for the holidays. Skip the syrup and top these vibrant waffles with cream cheese icing (move over, cupcakes) or whipped cream for a decadent dessert waffle. Let the kids have fun covering theirs with red and green sprinkles. We highly recommend keeping this recipe in your back pocket until February and decorating these red waffles for your sweetie on Valentine’s Day.
With an ultra flip design, this waffle maker expertly bakes golden brown, fluffy waffles and gives you total flipping control so you can create restaurant-quality results right at home.
Nothing says it’s the weekend like a big brunch, especially if it’s something sweet you normally don’t (or can’t) eat on a rushed weekday morning. We love all kinds of brunch foods, from eggs benedict to buttermilk pancakes, but sometimes we start craving that delicious, caramelized crunch on the edge of good French toast.
French toast is tasty enough on its own, but it’s even better when it’s stuffed with fruit and cream cheese to add texture, flavor and a little extra adventure. To “stuff” the toast, we just cut a slit in extra-thick bread slices to create a pocket, then spread the inside with a cream cheese, sugar and cinnamon mixture before adding banana slices.
To really put this French toast breakfast over the top, we replaced maple syrup with caramel syrup. Beware, this was an addictive transformation of your typical French toast. A little whipped cream and a few more banana slices topped everything off before we dove into this fluffy, caramel-sweetened stack of heaven. You won’t want to let another weekend go by without making these.
In a small bowl, combine cream cheese, confectioners' sugar and 1/2 teaspoon cinnamon until smooth; set aside.
In a large bowl with a wire whisk, blend milk, eggs, vanilla, sugar, remaining cinnamon and salt; set aside.
Cut a slit in each slice of bread to form a pocket. Spread inside of pocket with cream cheese mixture. Add sliced bananas.
Place stuffed bread slices in the milk mixture. Let soak 1 minute on each side. If necessary, soak in batches to fit in bowl.
Carefully transfer to griddle.
Cook 15 to 20 minutes, turning once, until browned and egg mixture is set.
Serve with warmed caramel syrup and extra banana slices if desired. Or, sprinkle with confectioners' sugar.
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With a Hamilton Beach® Electric Skillet or Griddle on your countertop, you can create satisfying, one-dish meals that eliminate the need to clean multiple pots and pans. To make cleaning even easier, the nonstick cooking components are either dishwasher safe or are fully immersible with the cord removed.