Read Online Kate Gosselin's Love Is in the Mix by Kate Gosselin - Free Book Online
Authors: Kate Gosselin
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morning, preheat the oven to 325 degrees F. Melt and drizzle 2 tablespoons of butter over the top of the buns.
Place in the oven and bake for about 45 minutes, until the buns are firm and slightly browned on top.
Red, White, and Blue Egg Roll-Ups
MAKES 4 ROLL-UPS
M y kids love eating egg whites any way they are prepared because they have seen me eating them ever since they were very little. I developed this rolled-up omelet for them just by chance after “shopping” for ingredients in my fridge. It has become a much requested breakfast hit with my kids ever since! It’s a healthy go-to breakfast option when you are scrambling in the morning.
4 large egg whites
Pinch of salt
Pinch of black pepper
1 ounce (1 slice) deli ham, finely chopped
1 tablespoon blue cheese crumbles
Preheat a well-oiled 12-inch frying pan.
Crack the eggs and separate the egg whites into a bowl. Add a pinch of salt and pepper, or more or less to taste.
When the pan is heated to medium, and the oil is bubbly, add the egg whites, spreading them evenly to the edges of the pan. Add the ham and blue cheese.
Once the egg whites are nearly set, about 1 minute, begin loosening the edges and roll the egg whites until completely “rolled up,” using a small spatula.
Cook another 30 seconds or so and serve.
You can double or triple the ingredients as needed, making the roll-ups in batches.
School Morning Brown Sugar–Cinnamon Oatmeal
MAKES ABOUT 5 CUPS
I used to buy flavored oatmeal packets until I realized that I could make it less expensively. There are many variations to this recipe. For example, sometimes I use ¾ cup of white sugar, three very ripe sliced bananas, and ½ cup of chopped walnuts (instead of the brown sugar and cinnamon) to make banana nut oatmeal. My kids request oatmeal for breakfast more than anything else.
4 cups quick oats
2½ cups water
2½ cups low-fat milk
¾ cup brown sugar
2 tablespoons cinnamon
¾ cup ground flaxseed, optional
Mix all of the ingredients together in a large microwave-safe bowl and then add enough water to cover the oatmeal.
Cover and microwave on high, 5 to 7 minutes, stirring every 2 minutes.
Strawberry Pancake Compote
SERVES 6 TO 8
E ach summer, I freeze fresh organic strawberries and store them in quart containers. They make a lot of juice that is otherwise wasted. I started to play around with the idea of making a strawberry syrup or a compote for pancakes or waffles or to drizzle over vanilla ice cream. Here is the delicious result.
2 quarts fresh strawberries
1 tablespoon sugar
½ teaspoon lemon juice
2 tablespoons cold water
2 tablespoons cornstarch
Wash the strawberries, remove the stems, and slice. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss and set aside to allow the strawberries to “juice” for about 15 to 20 minutes.
In a small bowl, whisk the cold water together with the cornstarch and stir until the mixture is a smooth consistency.
In a medium saucepan over medium-high heat, heat the strawberry mixture until boiling. Whisk the cornstarch mixture into the boiling strawberry mixture. Bring it back to a boil and cook for 1 minute.
Serve over pancakes or waffles—and don’t forget the whipped cream!
Chapter 7
Perfect Endings— Desserts
E ach night at the dinner table, my kids ask “Are we having dessert tonight?” and, since we often don’t have dessert, when my answer is “Yes,” I receive many happy cheers! These desserts are the “happy cheer makers”—easy, delicious, and sure to make you glad you finished your peas!
Berry Divine Oatmeal Crisp
SERVES 8 TO 10
T his is an insanely delicious berry crisp. I started playing around with berry crisp and cobbler ideas one summer when I was up to my ears (and in all my glory!) with plentiful, beautiful fresh fruit. This combination of ingredients is just … well, divine. To this day, my kids smell this baking and absolutely cannot wait to finish dinner to get to
Place in the oven and bake for about 45 minutes, until the buns are firm and slightly browned on top.
Red, White, and Blue Egg Roll-Ups
MAKES 4 ROLL-UPS
M y kids love eating egg whites any way they are prepared because they have seen me eating them ever since they were very little. I developed this rolled-up omelet for them just by chance after “shopping” for ingredients in my fridge. It has become a much requested breakfast hit with my kids ever since! It’s a healthy go-to breakfast option when you are scrambling in the morning.
4 large egg whites
Pinch of salt
Pinch of black pepper
1 ounce (1 slice) deli ham, finely chopped
1 tablespoon blue cheese crumbles
Preheat a well-oiled 12-inch frying pan.
Crack the eggs and separate the egg whites into a bowl. Add a pinch of salt and pepper, or more or less to taste.
When the pan is heated to medium, and the oil is bubbly, add the egg whites, spreading them evenly to the edges of the pan. Add the ham and blue cheese.
Once the egg whites are nearly set, about 1 minute, begin loosening the edges and roll the egg whites until completely “rolled up,” using a small spatula.
Cook another 30 seconds or so and serve.
You can double or triple the ingredients as needed, making the roll-ups in batches.
School Morning Brown Sugar–Cinnamon Oatmeal
MAKES ABOUT 5 CUPS
I used to buy flavored oatmeal packets until I realized that I could make it less expensively. There are many variations to this recipe. For example, sometimes I use ¾ cup of white sugar, three very ripe sliced bananas, and ½ cup of chopped walnuts (instead of the brown sugar and cinnamon) to make banana nut oatmeal. My kids request oatmeal for breakfast more than anything else.
4 cups quick oats
2½ cups water
2½ cups low-fat milk
¾ cup brown sugar
2 tablespoons cinnamon
¾ cup ground flaxseed, optional
Mix all of the ingredients together in a large microwave-safe bowl and then add enough water to cover the oatmeal.
Cover and microwave on high, 5 to 7 minutes, stirring every 2 minutes.
Strawberry Pancake Compote
SERVES 6 TO 8
E ach summer, I freeze fresh organic strawberries and store them in quart containers. They make a lot of juice that is otherwise wasted. I started to play around with the idea of making a strawberry syrup or a compote for pancakes or waffles or to drizzle over vanilla ice cream. Here is the delicious result.
2 quarts fresh strawberries
1 tablespoon sugar
½ teaspoon lemon juice
2 tablespoons cold water
2 tablespoons cornstarch
Wash the strawberries, remove the stems, and slice. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss and set aside to allow the strawberries to “juice” for about 15 to 20 minutes.
In a small bowl, whisk the cold water together with the cornstarch and stir until the mixture is a smooth consistency.
In a medium saucepan over medium-high heat, heat the strawberry mixture until boiling. Whisk the cornstarch mixture into the boiling strawberry mixture. Bring it back to a boil and cook for 1 minute.
Serve over pancakes or waffles—and don’t forget the whipped cream!
Chapter 7
Perfect Endings— Desserts
E ach night at the dinner table, my kids ask “Are we having dessert tonight?” and, since we often don’t have dessert, when my answer is “Yes,” I receive many happy cheers! These desserts are the “happy cheer makers”—easy, delicious, and sure to make you glad you finished your peas!
Berry Divine Oatmeal Crisp
SERVES 8 TO 10
T his is an insanely delicious berry crisp. I started playing around with berry crisp and cobbler ideas one summer when I was up to my ears (and in all my glory!) with plentiful, beautiful fresh fruit. This combination of ingredients is just … well, divine. To this day, my kids smell this baking and absolutely cannot wait to finish dinner to get to
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