Cake Mix Coffee Cake

Are you looking for a flavorful and easy coffee cake that the whole family will enjoy? Then try this Buttermilk Coffee Cake that uses a yellow cake mix! You'll love this cake's tangy and rich flavor.

Comfort Food Classic - Cheesy Hashbrown Casserole

Anyone else craving comfort food these days? I will admit, it has been a little crazy around here lately between having the kids at home and getting ready for spring planting and it has all added up to me wanting a simple, carb loaded, cheesy dish to end my day with.  Let me introduce you to my go to Cheesy Hashbrown Casserole recipe!

Strawberry Lemonade Muffins

*This post has been sponsored by Nielsen-Massey Flavors.  
All views and opinions shared are my own.*

No matter what it looks like outside, these Strawberry Lemonade Muffins will bring some sunshine to your day.  They're light, fluffy and full of flavor.

I don't know if it is because Easter is a week away, or if it is because we've been having spring weather (up til today where we've had over a foot of snow fall!), but I have been craving lemon lately.  Something about lemon just brightens your day and your taste-buds!  So, when I received a bottle of Nielsen-Massey's Lemon Extract I knew I wanted to make something to brighten the start of my family's day, and I decided these Strawberry Lemonade Muffins would be perfect for breakfast or brunch.

The muffins are light and fully and have everything I'm looking for from strawberry lemonade - the natural sweetness from the strawberries and the zest from the lemon.  This was my first time using lemon extract and I found it very easy and convenient.

When using Nielsen-Massey's Pure Lemon Extract in a recipe:

• 1/2 tsp of Lemon Extract equals 1 Tbsp of Fresh Lemon Juice
• 1 tsp of Lemon Extract equals 1 tsp of Lemon Zest  

This will be a great pantry staple to keep on hand in my kitchen to be able to add a splash of citrus to both sweet and savory recipes.

Strawberry Lemonade Muffins

3/4 cup Butter, softened

1 1/2 cups Sugar

1 Tbsp Nielsen-Massey Pure Lemon Extract

3 Eggs

3 cups Flour

1 Tbsp Baking Powder

1/2 tsp Salt

1 cup Milk

1 1/2 cups Strawberries, chopped

Beat together the butter and sugar on medium speed using your stand or hand mixer until fully incorporated and fluffy.  Mix in the lemon extract.  Add the eggs and beat until combined.

Whisk together flour, baking powder and salt.  Alternating with the milk, add the dry ingredients and milk to the batter, until just incorporated.  Stir in strawberries.

Bake muffins at 350° F for 14 minutes.  Let muffins cool in pan for a couple minutes before moving them to a wire rack to finish cooling.  Makes 2 dozen muffins.

So now it is your turn to make a batch!  What's your favorite spring flavor?  Be sure to register for my Nielsen-Massey Pure Lemon Extract giveaway and as always, Comments for a Cause!

Also, if you're craving lemons as much as I am, here are a few other great recipes to check out:

• Easy Lemon Pie
• 3 Ingredient Strawberry Lemonade Sorbet
• Homemade Strawberry Lemonade Popsicles

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Ham & Cheese Omelette Roll

It's probably no secret that I love to entertain and have people over at our house - from having friends over to watch the big game, to hosting Easter this Sunday for 21 people - I love to celebrate with family and friends.  Today I'm sharing a great dish to make when hosting a group for breakfast or brunch.  In fact, this use to be a favorite of our church's youth group when My Farmer and I were youth group leaders.  We would have the high schoolers over for breakfast on Graduation Sunday as a way to relax and focus for the big day and have a little final hoorah for the seniors.  Anyways, the kids would gobble this up, so much that I would have to make two.  I hope you enjoy my Ham & Cheese Omelette Roll as much as a group of hungry teenagers! 😉

Ham & Cheese Omelette Roll

8 Eggs

1 cup Milk

1/3 cup Flour

1/2 tsp Garlic Salt

1/2 tsp Onion Salt

1/2 tsp Black Pepper

1 cup Ham, diced

2 cups Cheddar Cheese, shredded

Beat eggs, milk, flour, salts, pepper and ham with whisk until well blended.

Line a 15"x10"x1" pan with parchment paper and spray heavy with cooking spray.

Pour egg mixture into prepared pan.  Bake 15 minutes or until edges are set at 350°F.  Top with cheese.  Bake an additional 2 minutes or until cheese is melted.

Roll up omelette immediately, starting at one short end, peeling off the parchment paper as it's rolled.  Place on platter & cut into slices to serve.

Are you celebrating Easter this year with a special Easter Breakfast, Brunch or Dinner?  Remember to Comment for a Cause!

Be sure to check out all of the recipes and tips posted today as part of this week's #EasterRecipes:

Monday

• Deviled Ham Bites by A Kitchen Hoor's Adventures
• 30 Minute Dinner Rolls by Amy's Cooking Adventures
• Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
• Easy Citrus Ham by Jolene's Recipe Journal
• Sausage and Vegetable Strata by A Day in the Life on the Farm
• Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
• Strawberry “Carrots” by Family Around The Table
• Easter Malted Milk Dip by Hezzi-D's Books and Cooks
• Sharadan's Lemon Blueberry Parfaits by Cooking With Carlee
• Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor's Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• Individual Easter Breads by Cooking With Carlee
• Tomato Asparagus Quiche by Caroline's Cooking
• Peeps Whoopie Pies by Palatable Pastime
• Rosemary Garlic Herb Rib Roast by Family Around The Table
• Honey butter Peas and Carrots by Jolene's Recipe Journal
• Pea and Pasta Salad by A Kitchen Hoor's Adventures
• Roasted Eggplant Salad by A Day in the Life on the Farm

Thursday

• Baked Eggs with Tomatoes by A Day in the Life on the Farm
• Spring Herb Brie Bake by A Kitchen Hoor's Adventures
• Carrot Cake Energy Balls by Sew You Think You Can Cook
• Classic Peanut Butter Confetti Bars by Making the Most of Naptime
• Easter Muddy Buddies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Honey Cinnamon Quick Bread by Amy's Cooking Adventures
• Linda's Famous Carrot Cake by Cooking With Carlee
• Mini Easter Cheesecake Bites by Hezzi-D's Books and Cooks

Friday

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Homemade Chocolate Lollipops by Caroline's Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

Saturday

• Garlic Soup with Pasta and Peas by A Day in the Life on the Farm
• Mounds Cake by Family Around The Table
• Roasted Root Vegetable Soup by Amy's Cooking Adventures

Easy Pecan Sticky Buns

It's Holy Week and one way I'm celebrating is by sharing different Easter Recipes with some of my blogging friends!

Did you see the article circling around on Facebook last week about how a study from Japan determined eating ice cream for breakfast may improve mental performance and alertness?  Well, this recipe for Easy Pecan Sticky Buns is here to help you out!  That's right, these breakfast sweets are just a little bit sweeter by using ice cream as the "cream" in the caramel sauce!  I know all of my ice cream fans are excited and everyone else is probably intrigued, so I won't wait any longer and I'll share this easy and simple recipe!

Easy Pecan Sticky Buns

2 cups Pecans, chopped
1 - 8 count Jumbo Refrigerated Buttermilk Biscuits
1/4 cup Cinnamon Sugar
1/2 cup Butter
1 cup Brown Sugar
1 cup Vanilla Ice Cream

Spray a 9x13 pan with cooking oil spray and spread pecans on the bottom of the pan.  Roll the biscuits in cinnamon sugar and place on top of the nuts.  (I like to sprinkle a little extra cinnamon sugar on top of each biscuit too 😉.)  Do not crowd the biscuits, but they can be touching.

In a small sauce pan, mix the butter, brown sugar and ice cream; bring to a rolling boil for 1 minute.  Pour the caramel over the biscuits.  Bake at 350°F for 20 minutes.  Let the rolls cool for 5 minutes and then flip over to enjoy!

I hope you like these Easy Pecan Sticky Buns as much as my family and I do.  My favorite part of this recipe is probably that it is so simple to pull together and it uses ingredients I usually always have in my kitchen.

Having some crowd-pleasing, simple breakfast ideas is important for Easter Week when you have extra company staying over at your house.  On Thursday, I'm going to share another breakfast or brunch idea that is great for entertaining.  Check out my blogging friends' posts this week and follow along to see the 46 recipes and tips shared throughout the week by following #EasterRecipes on social media.

Monday

• Deviled Ham Bites by A Kitchen Hoor's Adventures
• 30 Minute Dinner Rolls by Amy's Cooking Adventures
• Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
• Easy Citrus Ham by Jolene's Recipe Journal
• Sausage and Vegetable Strata by A Day in the Life on the Farm
• Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
• Strawberry “Carrots” by Family Around The Table
• Easter Malted Milk Dip by Hezzi-D's Books and Cooks
• Sharadan's Lemon Blueberry Parfaits by Cooking With Carlee
• Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor's Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• Individual Easter Breads by Cooking With Carlee
• Tomato Asparagus Quiche by Caroline's Cooking
• Peeps Whoopie Pies by Palatable Pastime
• Rosemary Garlic Herb Rib Roast by Family Around The Table
• Honey butter Peas and Carrots by Jolene's Recipe Journal
• Pea and Pasta Salad by A Kitchen Hoor's Adventures
• Roasted Eggplant Salad by A Day in the Life on the Farm

Thursday

• Baked Eggs with Tomatoes by A Day in the Life on the Farm
• Spring Herb Brie Bake by A Kitchen Hoor's Adventures
• Carrot Cake Energy Balls by Sew You Think You Can Cook
• Classic Peanut Butter Confetti Bars by Making the Most of Naptime
• Easter Muddy Buddies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Honey Cinnamon Quick Bread by Amy's Cooking Adventures
• Linda's Famous Carrot Cake by Cooking With Carlee
• Mini Easter Cheesecake Bites by Hezzi-D's Books and Cooks

Friday

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Homemade Chocolate Lollipops by Caroline's Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

Saturday

• Garlic Soup with Pasta and Peas by A Day in the Life on the Farm
• Mounds Cake by Family Around The Table
• Roasted Root Vegetable Soup by Amy's Cooking Adventures

What recipe are you excited to try from today's #EasterRecipes shares?  Remember to Comment for a Cause!