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Cinna-Sticks {kids in the kitchen}

Hello friends!  As you know from my previous post, we had a few snow days…When it is cold and I am cooped up inside, I tend to bake.  My boys LOVE to bake with me.  I know you are thinking…We know this already…All you post are recipes of sweets and your kids are usually in the pictures sitting on the counter.  This may be true, but I do cook other foods that can be served as a real meal, like dinner.  I promise to share some of those…one of these days! 🙂

How many of you live near a Pizza Hut?  If so, you have probably tried their cinnamon sugar bread sticks.  My boys LOVE these and would rather eat these than a slice of pizza.  I don’t blame them…they are really yummy!  I remembered seeing a recipe on Pinterest for copy-cat Pizza Hut Cinna-Sticks.  Unfortunately, when I found the picture I had pinned, it led me to an error page.  So…I made up a recipe.  Here you go…

Cinna-sticks {}


1 can refrigerated crescent rolls

spray butter (or melted butter/margarine)

cinnamon/sugar mix


Unroll crescents into two long rectangles onto a baking pan.  Spray with butter.  Sprinkle with cinnamon sugar mixture.  Bake at the recommended temperature on the crescent roll can until they look done.  It will not take as long as recommended on the can and you do not want to over-bake them.  After removing from oven, cut in 1 inch strips…perfect for dipping!

While cinna-sticks are in the oven, prepare a delicious dippable icing:

1 Tbsp. butter, melted

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 Tbsp. milk

1 c. powdered sugar

Mix together.  If icing is too runny, add more powdered sugar.  If too thick, add more milk.  Should be a dippable consistency.  Serve in a small bowl with Cinna-sticks and Enjoy!

Note:  These are not exactly like Pizza Hut’s, but they are delicious and highly addictive!  What kid doesn’t like icing for breakfast?!

These are quick, easy, frugal and your kids will have fun helping you make them…Enjoy cooking with your kiddos!


Sharing with: Artsy-fartsy mama30 Handmade Daysyourhomebasedmomoneshetwoshesomewhatsimple

Homemade Coffee Creamer {3 ingredients}

Welcome to One {Frugal} Chick Friday!  

I am trying something new where each Friday I will share one (or more) of my tips for living frugally.  If this is a topic you are interested in, you will LOVE Friday on the blog!

Hope you are all nice and toasty…It’s freezing here and I am snowed in!  Still waiting for Mr. Kriegerchick to make it home to plow the drive.  It snowed 10 inches yesterday, which is a record for our area this time of year.

Not sure about you, but when it’s cold (or even if it is hot) I love to curl up on the sofa with a good read and a hot cup of coffee.  During my teaching days (before children) that is how I spent many a snow day afternoon…

Ahhh…pause while I reminisce…

Everyone takes their coffee differently…I prefer mine black.  Boring, I know.  That’s only in the morning…If I have a cup (or 2) in the afternoon or evening, I like a yummy flavored creamer…Let’s just call it dessert!

Creamer is expensive and I use quite a bit per cup…maybe more than a serving according to the bottle.  So, I decided to make my own.  Who knew it is sooo easy and inexpensive and uses ingredients most of us keep on hand! Yeah. Yeah. Yeah!

{3 ingredient} Homemade Coffee Creamer I

Homemade Coffee Creamer

{3 ingredients}

1 cup Skim Milk

1/3 – 1/2 can Sweetened Condensed Milk

1 tsp. Pure Vanilla or Peppermint

Pour all ingredients into a sealed jar or bottle and shake to combine.

Note: The first time I made this it was way too sweet, so I adjusted the measurements to my liking.  If you want it sweeter, just add more Sweetened Condensed Milk.  I have made both the vanilla and peppermint versions…YUM!  I used Pure Mexican Vanilla and Pure Peppermint extract, which have a stronger flavor than extracts.  Keep that in mind when you make yours.  I am sure there are many other flavor combinations…Love to hear what you come up with!

I shake mine with each use and only keep until the expiration date on the milk.  It may keep longer, but made in a small batch,= mine will never last that long! 🙂

Cost breakdown: 1 cup Milk = $.20, 1/2 can Sweetened Condensed Milk = $.64 …Add in pennies for the flavoring and it is under $1.00 to make the same amount as a small creamer from the grocery store.

This is also a great way to re-purpose a bottle…I used a small Shatto milk bottle…A double batch of creamer fits perfectly in a large Shatto milk bottle, but makes too much for me.

Hope you enjoyed One {Frugal} Chick Friday!  

Happy Weekend!


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Breakfast Cinnamon Twists {kids in the kitchen}

Good Morning!  Are you looking for an easy, delicious breakfast recipe that your kids can help prepare?  Me, Me…I do!  These Cinnamon Twists are just that.  Growing up, these were one of the first recipes I learned to make by myself {besides microwaved eggs, but we won’t go there today}.  Now, Cinnamon Twists are a breakfast staple at our house and the boys request to make them.  They know what ingredients are involved, set them on the counter, tie on their aprons, pull up their stools and are ready to cook.  {Really it just involves assembling…even better, right!}

Cinnamon Twists

Cinnamon Twists


1 tube refrigerated biscuits (not flaky layers)

Melted butter (approx. 1/3- 1/2 stick)

Mixture of cinnamon and sugar

How To:

Get a Cute little helper like this one…little helper O

Then prep everything on the counter as an assembly line with the biscuits, melted butter, cinnamon sugar mix and an ungreased cookie sheet or baking stone.  Preheat oven according to temperature on biscuit package.  Working with one biscuit at a time, take each biscuit and flatten them out like pancakes.  Then dip flattened biscuit in melted butter. Dip and thoroughly coat in the cinnamon sugar mixture.  Then twist biscuit and transfer to baking sheet.  Line up with a little space in between each one.  Bake approximately 10 minutes (or according to the biscuit package.)

Note: I prefer the cheapest biscuits- not sure why, but they seem to bake up better. Depending on what sounds good, I have added pumpkin pie spice with the sugar mixture as well as rolling up some thinly sliced apples in the biscuit.  Red Hots are good too…Yum!

The drink: My boys think they are really getting something special when I make them Kidmosas…our version of a Mimosa.  It’s 1 part orange juice, 1 part club soda or Sprite/7Up with a frozen fruit garnish.

Before Baking:

twists before baking

After Baking:

twists after baking

Enjoy!  This little helper sure did!  I think he might have eaten ALL the leftover cinnamon sugar mixture with his fingers.  Gosh…I sure love those lashes.

little helper

You might even want to serve them with my Simple Applesauce {made in a crockpot}. Yum!

I’d LOVE to hear back if you try these…AND please share any recipes you enjoy making with your kids…


Shared with Thirty Handmade Dayslifewithmoorebabies

Whole Wheat Pancakes {with applesauce}

So…I know you all rushed and prepared my simple applesauce recipe from yesterday’s post.  And…since you have a crockpot full of applesauce to use in delicious recipes, I am sharing my recipe for

These pancakes are yummy and my kids gobble them up!  They have been known to eat 5 or 6 at breakfast and then eat a few more throughout the day as snacks.  I don’t mind because I know what is in them..wink, wink!  Due to their small size, we call them silver dollar pancakes or pancake cookies.  I mix up multiple batches and keep them in separate ziploc bags or a sealed container in my pantry.


1 c. whole wheat flour

1 T brown sugar, honey or agave nectar

1 tsp. baking powder

¼ tsp. baking soda

1 tsp. cinnamon, apple pie spice or pumpkin pie spice

2 T. wheat germ (optional)

2T. flax seed (optional)

1 tsp. vanilla

1 egg (beaten)

1 c. buttermilk or sour milk (see Note)

¼ c. applesauce

Note: Substitute buttermilk with 1 T. vinegar, then fill measuring cup to 1 c. full

You can add bananas, pumpkin, blueberries, chocolate chips…whatever you like!

How To:

Combine all dry ingredients, make a well in center of mixture and set aside.  Combine all wet ingredients in a separate bowl.  Add wet mixture all at once to dry mixture.  Stir just until moistened (batter will be lumpy).

Lightly grease your skillet or griddle (I use cooking spray) and heat to medium low heat.  Pour amount of batter for the size of pancake you desire.  We like small pancakes, so I use a Tablespoon for each pancake.  My husband prefers larger pancakes, so I use a 1/4 cup measuring cup for him.

Cook each pancake until they start to form little bubbles, then flip and cook a couple minutes more until golden brown.  Serve warm with toppings of your choice.  My boys like butter and a sprinkle of powdered sugar and sometimes a little sugar-free syrup to dip.  I prefer butter and sliced fruit with a sprinkle of powdered sugar and wheat germ.  Either way, they are yummy and you should make them for breakfast (or dinner) SOON!

Kid approved!

Do you have a favorite pancake recipe?

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