Most restaurant chains keep their most popular recipes under lock and key, but Food Network Magazine has created exact copies of the dishes, like this week’s Most Popular Pin of the Week: Cheesecake Pancakes.
Chunks of creamy cheesecake are incorporated into a classic pancake batter and each flapjack is cooked until golden brown and topped with a sweet strawberry sauce, featuring fresh berries and strawberry jam. Top each stack with a dollop of whipped cream or a pat of butter.
For more recipes that are sure to kick-start your morning off right, visit Food Network’s Let’s Rise & Shine board on Pinterest.
I am the designated breakfast maker in my household. On weekdays, this means I make toast and coffee for myself and scramble a couple of eggs for my husband before he rushes off to work. On weekends, I try to do something a bit more leisurely. I often opt for waffles or pancakes (always made with my dad’s mix), but Scott has more of a savory tooth than a sweet one, so he regularly petitions for omelets and frittatas.
Lately, one of our favorite things to eat for breakfast while we read the newspapers (or, more often these days, our laptops) are breakfast burritos. I like that I can tuck some veggies into them and Scott likes the fact that he can sneak a bit more cheese into his when he thinks I’m not looking.
Though I often make our breakfast burritos without consulting a recipe, I do like to check out the versions that other people make in order to keep things interesting. Lately, I’ve been borrowing inspiration from this Pioneer Woman version that includes potatoes, sausage and peppers (I will confess that I sometimes tuck a little sautéed kale under the eggs, for a hit of leafy greens). A tasty Weekender, indeed!
Before you start planning your burritos, read these tips
When I was seven years old, my grandmother gave me a cookbook written for kids. It was something she’d picked up at a museum gift shop and knew I’d love. My mom was not so pleased when it arrived, as she was never a huge fan of cooking with kids. In her mind, meal prep was strictly about efficiency. Adding my sister or me to the mix instantly made things drastically less efficient. Still, once in a while, she’d give in to my pleas and help me make something from the book.
When I turned eight, something happened that opened up my ability to bond with this cookbook of mine. Both my parents started working on Saturday mornings and we had a babysitter watch us until they came home. This babysitter was the teen-age daughter of friends and she was all of 13 (it was the mid-’80s, that’s how it worked back then). She was happy to let me cook, as it kept me busy and she got to help eat whatever I made.
Before you preheat your oven, read these tips
Though I’m known as something of a baker in my circle of friends, it wasn’t until very recently that I tried my hand at homemade coffee cake. You see, for most of my life, I didn’t really think it was something one could make at home. My experience had taught me that coffee cake was something you bought, packaged in a square white box that was emblazoned with the word “Entenmann’s.”
Part of the reason for this is that I didn’t grow up in a coffee cake household. On those rare occasions that we had a sweet morning baked good, it would be hearty, whole-wheat banana bread or a dense, barely sugared scone. My mother did not approve of cake for breakfast.
The only time I experienced this thing called coffee cake was when we’d visit my grandparents. They bought them regularly and kept them tucked into the space on top of the toaster oven. My grandfather’s habit was to have a small square around 10am, with a second cup of coffee and whatever scientific journal he was reading at the moment. As a perpetual dieter, my grandmother rarely sat down to a full slice, instead picking at the edges and crumbs each time she passed through the kitchen.
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I come from a family with a well-established set of holiday traditions. We make cranberry bread at least once in December, we light candles and make wishes for the coming year on Christmas Eve and on Christmas morning, we always have the same breakfast. It’s been this way as long as I can remember and I have absolutely no wish to change things. I value the feeling of comfort and holiday continuity that it offers.
Once the turkey is stuffed and in the oven, I fry eggs so that the whites are cooked and the yolks are still runny. My sister cooks up a packet of turkey bacon and my mom warms up the baked good. The baked good is the only place where there’s variability in this menu (what can I say, we like consistency). Sometimes there are homemade scones, other years, toasted slices of panettone. One year, I tried my hand at from-scratch bear claws. Sadly, they were not my best work.
Throughout the year, I test recipes in search of the right Christmas morning baked good. This year, I’m leaning strongly in the direction of Alton Brown’s Overnight Cinnamon Rolls. They might seem like a lot of effort, but really, they come together quickly. And as the recipe title implies, they can be almost entirely prepped the night before, meaning that you just have to sneak them into the oven on Christmas morning for a fun holiday morning treat.
Before you start rolling your dough, read these tips »
I grew up in a waffle-loving household. At least one Saturday morning a month, my sister and I would convince our dad to stir up a batch of batter and pull out his curvy, chrome waffle iron (circa 1955).
He’d serve up the waffles as they came off the machine and it was up to us to add the butter and maple syrup (though my mother would watch our syrup application carefully to avoid over consumption). Often, my dad would make a double batch so that there’d be waffles for the freezer and weekday morning breakfasts.
These days, I make waffles on the same loose, monthly schedule that I know from growing up, always making some to eat and a few for the freezer. I used to be devoted to a vintage waffle iron that was much like the one I grew up with, but then, four years ago, someone gave me a modern one. It has nonstick plates and a timer that chimes gently when your waffle is finished cooking. It is heaven.
Before you fire up the waffle iron, read these tips »
As I’ve gotten older, I’ve found that having people over for brunch is my favorite way to entertain. It has none of the frenzy of the weeknight, post-work dinner party and neither does it carry the gravitas (or booze demands) of a Saturday night event. Brunch is low-key, works just as well for families as it does for party-loving single friends, and can be made to taste great no matter what your budget.
What makes brunch so particularly good for entertaining is that the menu options are wide open. Sweet or savory, just about anything under the sun can fit comfortably under its umbrella. It can be as easy as bagels, cream cheese and toppings from the corner bagel shop (no true kitchen effort required on your part at all) to a full-on, home-cooked meal of eggs, bacon, coffee cake and more.
My favorite way to serve brunch consists of a giant skillet of cheesy scrambled eggs, oven-baked turkey breakfast sausage, an easy salad and one baked item that requires a bit more energy and work. That baked good is what makes it particularly perfect for The Weekender.
Dig into these Cheese Danish »
Recently, Food Network asked Facebook fans: “Breakfast, lunch or dinner? Which is your favorite, and which could you go without?” Growing up, you’re always told three meals a day are a necessity, but many of you (more than 1,300 to be exact) think that’s not the case. Lots of people would throwaway lunch, while breakfast was definitely the most hotly contested issue.
Many said no to breakfast, but even more of you said you’d devour breakfast any time of day.
Our solution? Breakfast for dinner. You’ll get the best of both worlds when you have a hearty meal at dinnertime that’s made of your favorite morning dishes.
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Skip the boring bowls of pasta, grilled chicken and delivery pizza. For dinner tonight, serve up a switcheroo in the form of eggs, bacon, hash, French toast and sweet maple syrup. Our quick and easy menu below is full of classic and creative takes on what is the most important meal of the day, no matter what time of the day you eat it.
Simple yet hearty, Food Network Magazine’s Corned Beef Hash (pictured above) is a meal in and of itself. Sautee corned beef, fresh veggies and potatoes until brown and crisp, and top with cheese and a silky fried egg for dinner in less than 45 minutes.
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Instead of topping your French toast with fruit, try sandwiching caramelized bananas between two pieces of bread to create a portable breakfast treat that has a hint of orange and is topped with real maple syrup.
Get the recipe: French Toast Panini With Grilled Bananas
Browse more of Food Network’s breakfast recipes.