This loaf is super easy to make. The combination of bananas and pineapples is an absolute win-win. Make sure you are using very ripe bananas for this – the kind that are so black you think you need to throw them away! Here is what you need for this:

Serves 12

3 very ripe bananas – mashed
¾ cup sugar
2 eggs
3 TBS vegetable oil
1 tsp. vanilla extract
¾ cup whipping cream
2 ½ cups flour
2 ½ tsp. baking powder
1 tsp. salt
3 canned pineapple slices – cut into chunks (no syrup)
1 TBS brown sugar for topping

Heat oven at 350 degrees. Prepare a bread loaf by oiling or buttering it.

In a bowl place the mashed banana, sugar, eggs, oil, vanilla and cream. Whisk until smooth.

Add the flour, baking powder and salt. Whisk until all ingredients are combined.

Add the pineapple and mix well. Pour the batter into the bread loaf. Sprinkle the brown sugar on top.

Place the banana bread in the oven and bake for about 1 hour – or until a cake pin comes out clean.

Remove bread from oven and allow cooling in the pan for a few minutes. Turn the pan over and cool the bread on a wire cooling rack. Cool down completely before slicing.

Serve and enjoy!

1/2th of bread – CALORIES 284.03; FAT 10.07 grs (sat 3.95; mono 4.47; poly 1.04); PROTEIN 4.37 grs ; FIBER 1.66 grs; CARBS 44.96 grs; CHOLESTEROL 49.71 mg; IRON 1.59 mg; SODIUM 214.94 mg; CALCIUM 65.58 mg

Print the Banana Pineapple Bread Recipe Here

Although you can easily make waffles from a box, they would never compare with homemade ones. These are very easy to make and are well worth the extra effort! Here is what you need for your wonderful waffles:

3 1/2 cups flour
1/2 cup sugar
2 tsp. salt
2 TBS baking powder
1 cup melted butter
3 cups milk
8 eggs – separated

Sift the flour, sugar, salt and baking powder into a large bowl.

In another bowl, whisk together the butter, milk and egg yolks.

Make a well in the middle of your flour and add the liquid. Whisk until it is mixed. Do not over mix.

Beat the egg whites until stiff. Carefully fold them into the batter – dividing in two and folding twice.

Heat a waffle iron. Ladle enough batter to cover the bottom. Cover and cook until browned and iron cover can be lifted without the waffle sticking to it.

Serve with topping of choice. Enjoy!

Print the Waffles Recipe Here

Other Great Brunch Recipes:
Caramelized Onions & Scrambled Egg Tacos
Cinnamon Swirl French Toast
Crispy Hash Browns
Chili Cheese Corn Muffins
Apple Muffins
Cranberry Orange Muffins
Banana Blueberry Bread
Cheese Blintzes
Biscuits and Gravy
Strawberry Muffins
Banana Muffins

For me, the ultimate pancake has blueberries in it! These little blue ‘superfoods’ add so much to a regular pancake that I can not imagine eating them plain anymore! They are absolutely delicious. Here is what you are going to need for this:

2 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups plain yogurt
1/4 cup melted butter – cooled
4 eggs
1 cup blueberries
1 TBS flour

Mix all the dry ingredients (except the 1 TBS flour) in a bowl and set aside.

Place the blueberries in another bowl and add the 1 TBS flour. Toss to coat and set aside.

In a third bowl, whisk together the yogurt, butter and eggs. Make a well in the dry ingredient bowl and add the liquid. Fold the batter gently until all the flour is wet and most lumps are gone. Fold in the blueberries.

Heat a griddle or skillet with a little butter. Ladle pancake batter. Cook pancakes on medium heat. Allow them to set and brown on the bottom. Flip and cook the other side. You will know it is time to flip when you pancakes start forming bubbles.

Serve with syrup and enjoy!

Print the Blueberry Pancakes Recipe Here

Other Great Brunch Recipes:
Crispy Hash Browns
Caramelized Onions & Scrambled Egg Tacos
Cinnamon Swirl French Toast
Waffles
Chili Cheese Corn Muffins
Apple Muffins
Cranberry Orange Muffins
Banana Blueberry Bread
Cheese Blintzes
Biscuits and Gravy
Strawberry Muffins
Banana Muffins

Here is another super easy and speedy recipe for bread loaf. All you need to do is add the ingredients to a bowl and mix well. Bake and you are done! Here is what you need for this:

Serves 12

2 ½ cups flour
1/3 cup sugar
1 cup molasses
2 eggs
½ cup vegetable shortening
1 tsp. cinnamon
1 ½ tsp. ground ginger
1 tsp. baking soda
¾ tsp. salt
¾ cup hot water

Preheat oven to 350 degrees and prepare a bread loaf pan with some oil and flour.

Place all of the ingredients in a bowl. Mix them well using an electric beater – for about 3 minutes. If you do not have one, go ahead and whisk for about 5 minutes.

Pour batter into pan and bake for about 45 minutes – until a cake pin comes out clean. Remove from oven and turn pan over on to a clean counter or cutting board. Allow cooling for a few minutes. Place on wire cooling rack and cool down completely.

Spoon glaze over loaf. Serve and enjoy!

FOR THE GLAZE:
1 cup confectioner’s sugar
3 TBS milk
1 tsp. vanilla extract

Whisk all ingredients in a bowl.

1/12th of loaf w/o glaze – CALORIES 280.05; FAT 9.08 grs (sat 2.3; mono 2.0; poly 4.28); PROTEIN 3.76 grs ; FIBER 0.83 grs; CARBS 45.71 grs; CHOLESTEROL 31.00 mg; IRON 2.67 mg; SODIUM 273.02 mg; CALCIUM 66.00 mg

Print the Ginger Bread Loaf Recipe Here

The whole idea with these little potatoes is to boil them first, smash them and then roast them until they are super crunchy. These really fun to eat and kids love them. They are also a great alternative to deep fried potatoes. They deliver the same amount of crunch at a much lower fat level.

Serves four

16 baby potatoes – any kind will do
Olive oil
Kosher salt/ Black pepper

Scrub the potatoes well to rid them completely of dirt. Place them in a pot and cover with water. Salt it and bring the pot to a boil. Reduce the heat and simmer for about 20 minutes until they are cooked through and you can easily pierce them with a fork.

Remove the potatoes from the pot and let them cool down completely.

Heat the oven to 400 degrees.

Place the cooked potatoes on a lightly oiled baking sheet – about 2 inches apart. Use a small glass to smash the potatoes. Don’t worry if they break a little.

Drizzle the potatoes with olive oil. Add salt and pepper and place them in the oven. Roast them until they are crunchy – about 15 minutes.
Remove from oven and serve as a side for just about everything. Enjoy!

CALORIES 247.55; FAT 6.97 grs (sat 0.99; mono 4.92; poly 0.81); PROTEIN 4.92 grs ; FIBER 5.36 grs; CARBS 42.62 grs; CHOLESTEROL 0.00 mg; IRON 1.94 mg; SODIUM 524.77 mg; CALCIUM 29.34 mg

Print the Crunchy Smashed Potatoes Recipe Here

Swiss chard is in the beet family. It comes in a variety of colors but is most commonly sold as a green leafy vegetable with a purple stem. Swiss chard is very similar to spinach in taste. In fact, as a child I thought they were the same thing. Swiss chard is loaded with Vitamin K, A, C, E, Magnesium, Manganese, Potassium, Iron and on and on the list goes. Talk about a super food! This pie offers the goodness of this super nutritious leaf with the mild onion taste of leeks, all inside a nice puff pastry shell.

Leeks carry a lot of dirt so it is very important to wash them well. The best way to do so is by slicing them and letting them soak in a bowl with water. Separate the layers of each ring and change your water three to four times until there is no more visible dirt. Try and not skip this important step. You can make this pie with spinach and white onion as well. If you want to keep it lactose free, skip the cheese. Your filling will still be wonderful.

Serves six

1 large bunch of Swiss Chard – about 5 cups of chopped leaves
2 leeks – washed well; white and light green parts chopped
1 TBS butter
2 garlic cloves – minced
1 tsp. dried thyme
½ teaspoon ground nutmeg (preferably freshly grated)
1 tsp. crushed oregano
1 TBS flour
1 egg
1 cup shredded fresh white cheese – Cotija, Panela, Farmers
2 sheets puff pastry
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil

Preheat oven to 350 degrees.
Remove Swiss chard leaves from stems. Rinse well, making sure to remove all of the dirt. Pat dry with a paper towel. Tear leaves into medium size pieces.
Cut white part of leek into rings. Place the rings in a large bowl of water and separate them. Change the water 3 to 4 times until all the dirt is removed.

Heat a large skillet with some olive oil and the butter. Add the leeks and cook until translucent, for about 5 minutes. Add the garlic and cook for about a minute. Add the thyme, nutmeg and oregano. Cook for a couple of minutes.
Add the flour and cook for two to three minutes, stirring constantly. Add the Swiss chard and mix until it wilts and reduces in size. Add salt and pepper. Add the egg and mix until egg is cooked through. Add the cheese and remove from heat.

Place a sheet of puff pastry at the bottom of a 9×13 pie dish. Add the Swiss chard mixture. Cover with the second puff pastry sheet and press the edges on the side of your pan. Cut little holes into the top pastry layer. Place pie in oven and bake for 35 to 40 minutes until filling is bubbly, cheese is melted and pastry is browned.

Remove from oven and allow sitting for 5 minutes before serving. Enjoy!

CALORIES 284.02; FAT 23.73 grs (sat 3.37; mono 5.85; poly 1.32); PROTEIN 14.12 grs; FIBER 1.52 grs; CARBS 14.24 grs; CHOLESTEROL 68.21 mg; IRON 2.9 mg; SODIUM 508.99 mg; CALCIUM 372.06 mg

Print the Swiss Chard Pie Recipe Here

Banana bread is great for brunches, school lunches, tea parties or snacking anytime! They are also a great way for you to use those over-ripe bananas that no one will eat. In fact, the riper the banana the better and sweeter your bread will be. If you have these bananas and do not have time to make your bread, go ahead and freeze them for future use. Here is what you are going to need for this wonderfully moist bread:

3 very ripe bananas – mashed
2 eggs
¾ cups buttermilk or plain milk
3 TBS oil
¾ cup sugar
2 ½ tsp. baking powder
1 tsp. salt
2 ½ cups flour
½ cup blueberries
Brown Sugar

• Preheat oven to 350 degrees. Prepare a bread loaf pan by buttering and flouring it.

• Mix the bananas, eggs, buttermilk, oil and sugar in a bowl. Whisk well.

• Add the dry ingredients and whisk for about a minute. Fold in the blueberries.

• Place the batter into the pan and sprinkle with some brown sugar.

• Bake for about 60 minutes – until a cake pin comes out clean.

• Remove from oven and cool down in the pan for about 15 minutes. Turn the bread loaf over on to a clean surface and finish cooling completely. You can also place the bread on a cooling rack.

• Serve as is or with butter. This is also excellent with cream cheese as a sandwich. Enjoy!

Print the Buttermilk Banana Blueberry Bread Recipe Here

Sweet potato pancakes are a great variation of regular ones. They get their sweetness from the potato and are fluffy and moist. They are also quite easy to make. This is what you need for these:

1 ½ cups mashed sweet potatoes – about 2 large boiled, peeled and mashed sweet potatoes
1 ¾ cups milk
1/3 cup melted butter
2 eggs – lightly beaten
1 ¾ cups flour
4 tsp. baking powder
1 tsp. salt
½ tsp. ground nutmeg
½ tsp. ground cinnamon

Place the mashed potato, milk, butter and eggs in a bowl. Whisk until nice and creamy.

Place the dry ingredients into another bowl and mix well.

Add the dry ingredients to the wet in 3 batches, whisking well after each addition. Whisk until your batter is uniform and lump free. Do not over whisk it!

Heat a skillet or griddle with some butter. Spoon the batter on the hot griddle and cook until bottoms are browned. Flip the pancakes and softly press them against the pan. Flip again. Remove when pancake is completely cooked through – about 7 to 8 minutes.

Place pancakes in a plate in a warm oven as you cook them so they will not get cold.

Serve with butter and maple syrup. Enjoy!

Print the Sweet Potato Pancakes Recipe Here

Eggs Benedict are usually made with Canadian bacon. This recipe replaces the bacon for spinach and crab. The final result is absolutely delicious. This is what you are going to need for this:

4 English muffins – lightly toasted
8 poached eggs
1 Hollandaise sauce recipe
2 cups chopped raw spinach
1 – 6 oz. can crab meat, drained
Butter
Salt, White Pepper & Paprika

Melt 2 TBS butter in a skillet. Add the spinach and saute for a few minutes, until wilted and softened. Add the crab meat and mix well. Season with a little bit of white pepper and salt. Cook for a few minutes until spinach is soft and crab meat has heated through.

Place the two halves of toasted English muffin on a plate. Top with the crab and spinach. Top with a poached egg. Top with some Hollandaise sauce. Sprinkle with a little paprika for color. Serve and enjoy!

Print the Crab Eggs Benedict Recipe Here

Print the Poached Egg Recipe Here

Print the Hollandaise Sauce Recipe Here

Poaching eggs can be rather tricky. But, once you get the hang of them they are not hard to make at all. Here is what you need to do for these:

4 cups water
1/2 cup vinegar
1 TBS salt
Eggs

• Heat the water in a deep skillet. Add the vinegar and salt and mix. Bring water to a soft simmer.
• Place your egg in a ramekin. Slowly add it to the pan. Allow egg to cook without touching it. Gently make sure it is not sticking to the bottom of your pan.
• Remove egg with slotted spoon. If using immediately, pat dry with a paper towel and place onto a piece of toast or for eggs Benedict. If you will be using later on, place egg in ice water to stop the cooking process.
• Reheat water and bring to a simmer again. Gently place the cooked eggs into the hot water. Heat for a minute. Remove, pat dry with a paper towel and use.
• Enjoy!

Print the Poached Egg Recipe Here