Five Dishes On Our Thanksgiving Table

Disclosure 1

We have been hosting Thanksgiving for our family for almost a decade now. While it is definitely a lot of work, it is also one of our favorite holidays to host. We have family from both mine and Mike’s side of the family join us. There’s typically 30+ people, including kids. Mike and I spend days before cleaning and cooking and cooking some more lol. Even Lucas joins in to help and there’s usually holiday music playing in the background. It’s a lot of fun! Over the years, we have had some food hits and misses so today I thought it would be helpful to share five dishes (besides the turkey, of course) that always make it onto our Thanksgiving table.

Thanksgiving Dishes

1. Cheese Board: We used to make fancy appetizers for Thanksgiving, but we quickly learned that with all of the cooking you have to do for the main meal – the appetizers are a great opportunity to lessen your load and buy something pre-made. We always set out a cheese board complete with a variety of cheeses, hard salami and thin water crackers.


I usually pair this spread with some nuts and we’re all set! The other thing I like is that this doesn’t fill you up like a bunch of carbs and allows you to save room for the main event – turkey and all the fixings!

2. Sangria: Along with the appetizer, I like to prepare one large cocktail drink that everyone can enjoy during the evening. Our favorite? Sangria. It’s super simple to make. It’s festive. Everyone loves it!


I set it out on a table with appetizers, other drinks for the kids, and wine glasses and allow guests to help themselves.


3. Mashed Potatoes: I’ve tried to make all sorts of fancy variations of potatoes, but we always come back to the classic mashed potatoes. I like to infuse the milk with chopped garlic before mixing with the potatoes and I always add in sour cream and chives.


One more tip – don’t over whip your potatoes or they will get a glue-like consistency. I actually prefer mine with a lot of texture so I don’t whip them at all and instead use an old school potato masher.

4. Homemade Rolls: If there is ever a time to make your own bread, it’s Thanksgiving. The aroma of homemade bread baking in the oven is instant comfort and your guests will love it!


The key is to find the right recipe that allows you to make the rolls the day before (see my favorite recipe HERE). I use my bread maker to mix and knead the dough, then roll them by hand, pop them into a dish, and refrigerate until I’m ready to bake. Before baking, you’ll want to pull them out about 1-2 hours before to allow them to rise and come to room temperature before baking.

5. Pecan Pie: I used to not like pecan pie because it was overly sweet. Since it was a classic, I would still typically make one every Thanksgiving. A few years ago though, I started tinkering around with the recipe and created my own WITHOUT corn syrup.


My pecan pie is made with maple syrup and let me tell you…I now have to make TWO pecan pies every year and there is still never a crumb left over!

Get the Thanksgiving Look Pictured Above!

The personalized serving pieces, glasses, and pitcher pictured above are all from Personal Creations. The stoneware casserole dishes (round and rectangular) and the pie plate were all personalized with Thanksgiving messages rather than names. I think that is such a special touch that really speaks to the season! Plus, wouldn’t you be the best guest ever if the dish or pie you take to your Thanksgiving dinner was presented in one of these? The casserole dish or pie plate would be the hostess gift!




The cheese board was personalized with our last name and year we were married. I love how the cheeseboard neatly stores all of the cheese knives within itself (see picture above).

cheese board

And, my absolute favorite are the personalized glass pitcher and the Chalk It Up wine glasses! These wine glasses have a chalkboard base so that you can write each guests name on the bottom.



They are also etched with whatever message you’d like. I decided to have them etched with “Cheers” in different languages (i.e. cin cin, salud, salut, kippis, kampai, and more). I got twelve glasses each etched in a different language. These are now one of my favorite things EVER.







After School Snack Ideas: Homemade Baked Doughnuts Recipe

Disclosure 1AfterSchool-1

Fridays are pretty special around the Jolly household. Friday mornings typically start with Lucas jumping out of bed super-excited that it’s Friday. There are usually a few high fives and TGIF’s thrown around! Lucas loves Fridays because he gets to do a lot of art and the school day is much more relaxed. He also knows that mom and dad always bring him a special after school snack on Fridays. Sometimes that might be a Blizzard from Dairy Queen or sometimes it’s a homemade treat. No matter what though – he gets a special treat to celebrate the end of the school week. Friday nights are also family night – whether it’s playing video games or board games or going out to dinner or cuddling up on the couch to watch a movie – Friday nights are all about us.

This past week, we surprised Lucas with a new Friday treat – homemade Baked Doughnuts. This is a wonderful recipe that is easy to follow and results in an airy, light glazed doughnut. Just perfect. We topped a few with lightly crushed Kellogg’s Froot Loops, which was a big hit!

Baked Doughnuts_1

Glazed Baked Doughnuts

recipe adapted from


  • 1 1/2 cups milk, scalded
  • 1/3 cup shortening
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup All-Bran® Original
  • 2 packages dry yeast
  • 1/4 cup lukewarm water (105 to 115°F)
  • 2 eggs, slightly beaten
  • 3 3/4 cups all-purpose flour
  • 2 tablespoons butter or margarine, melted


1. In large mixing bowl, pour hot milk over shortening. Stir in sugar, salt, spices and KELLOGG’S ALL-BRAN cereal. Cool to lukewarm.

2. Dissolve yeast in lukewarm water. Let stand 5 minutes. Add to cereal mixture together with eggs. Mix well. Add flour and thoroughly combine. Cover and let stand in warm place until doubled in bulk, about 1 hour.

3. Turn dough out on well-floured board. Shape into a ball. (Dough will be very soft to handle.) Roll out lightly to about 1/2 inch of thickness. Be careful not to stretch dough. Cut with floured 3-inch doughnut cutter. Place about 2 inches apart on baking sheets coated with cooking spray. Brush with melted butter and let rise in warm place until doubled in bulk, about 20 minutes.

4. Bake at 425° F about 10 minutes.

Baked Doughnuts_2

Cream Cheese Glaze


  • 8 oz cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1.5 cups confectioner’s sugar
  • 1/4 tsp Kosher salt
  • 2 Tbsp hot water
  • (OPTIONAL) 1 cup Kellogg’s Froot Loops, lightly crushed

1. Using a mixer, beat together cream cheese, vanilla, sugar, salt, and hot water until smooth.

2. Dip tops of warm doughnuts into glaze.

3. Sprinkle with crushed Froot Loops or serve as-is. NOTE: If using Froot Loops, make sure to do this right before serving or else the cereal becomes soggy when stored for a long time.

Yield: 3 dozen (36) doughnuts

For more recipe ideas, please visit

After School Snack Ideas: Berry Banana Peanut Butter Bars Recipe

Disclosure 1AfterSchool-1
There are usually 1-2 days during the week which Lucas doesn’t come straight home after school – sometimes it’s because either Mike or I (depends on who picks him up) has to run a few errands or we have an appointment. On those days, I like to send a portable snack that he can munch on in the car. One of our favorite on-the-go snacks are Berry Banana Peanut Butter Bars. OMG, you guys. YUM!!! These are better than any granola bar you can buy at the grocery store. They are loaded with lots of good for you ingredients – oats, almonds, peanut butter, honey, banana chips, dried berries, and Kellogg’s Rice Krispies cereal. If your child has a nut allergy, you can omit the nuts and add more dried fruit and replace the peanut butter with sunbutter.

Berry Banana Peanut Butter Bars-1

Berry Banana Peanut Butter Bars

recipe adapted from


  • 1 1/2 cups dry old-fashioned rolled oats
  • 1 cup slivered almonds, toasted
  • 1 cup Kellogg’s® Rice Krispies® cereal
  • 1/2 cup chopped dried berries
  • 1/2 cup dried banana chips, roughly chopped
  • 1 cup creamy peanut butter
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

1. In large bowl stir together oats, almonds, KELLOGG’S RICE KRISPIES cereal and dried berries and banana chips.

2. In small saucepan combine peanut butter, honey and salt. Cook and stir over medium heat until melted. Remove from heat. Stir in vanilla.

3. Pour peanut butter mixture over cereal mixture. Stir to combine. Press into 13 x 9 x 2-inch pan coated with cooking spray. Cool completely. Cut into thirty-two 2 x 1 1/2-inch rectangles.

Berry Banana Peanut Butter Bars

For more recipe ideas, please visit

After School Snack Ideas: Almond Cocoa Muffins Recipe

Disclosure 1AfterSchool-1
I always like to have a nice snack ready for Lucas when he gets home from school. He usually comes home famished – partly because he spends most of his lunch time socializing rather than eating and partly because he is a growing boy. He needs to have something nutritious in his body to get him through homework, reading, baseball practice, etc. But also? I want him to feel that home = love, comfort, and warmth. Having a yummy snack that he enjoys is part of that. It’s home. So every day this week I will be sharing after school snack ideas that Lucas loves.

First up are Almond Cocoa Muffins – they are packed with protein from the almonds, whole grains and fiber from the white-wheat flour and Kellogg’s All-Bran cereal, and a little indulgence from the cocoa and chocolate chips. Paired with a glass of milk and fruit, it is the perfect treat for a child to enjoy while he does his homework after a long Monday at school. I like to whip up a batch, freeze, and then thaw on the counter an hour before Lucas will be home or just pop into the microwave for a few seconds.

Almond Cocoa Muffins-4

Almond Cocoa Muffins

recipe adapted from


  • 1.5 cups white wheat flour
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1.5 teaspoons cinnamon
  • 1 1/2 cups All-Bran® Original
  • 1 1/2 cups fat-free milk
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1/4 cup chopped almonds
  • 1/2 cup semi-sweet chocolate chips

1. Stir together flours, sugar, baking powder, salt, cocoa powder and cinnamon. Set aside.

2. In large mixing bowl, combine Kellogg’s® All-Bran® cereal and milk. Let stand 2 minutes or until cereal softens. Add egg whites, oil and almonds. Beat well.

3. Add flour mixture, stirring only until combined. Portion evenly into twelve muffin-pan cups coated with cooking spray.

4. Bake at 350°F about 15-20 minutes or until lightly browned. Serve warm.

Cocoa Almond Muffins


For more recipe ideas, please visit

Branana & Raisin Muffins Recipe #KChamps

Disclosure 1

National Breakfast Week

One of our favorite breakfasts on busy weekday mornings are muffins. They are such an easy thing to whip up once a week and you have several breakfasts and/or snacks for the entire week (or even longer depending on how big your family is). They are easy grab and go breakfast if you are in a rush. Kids and adults love them! But…you can pack all sorts of good for you things in a muffin…like these yummy Branana and Raisin Muffins!

Branana & Raisin Muffins FINAL

These muffins are packed with flavor that comes from the ripe bananas and spices. They are really, really good! Plus, the addition of All-Bran gives them a punch of fiber.

Branana & Raisin Muffins6

Branana & Raisin Muffins


  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups Complete® Wheat Bran Flakes
  • 1/3 cup fat-free milk
  • 2/3 cup mashed fully ripe bananas
  • 2 egg whites
  • 1/4 cup butter, melted
  • 1/2 cup raisins

1. In medium mixing bowl, combine flour, baking powder, sugar, cinnamon and nutmeg. Set aside.

2. In large mixing bowl, KELLOGG’S COMPLETE Wheat Bran cereal, milk and bananas. Let stand 1-2 minutes or until cereal is softened.

3. In small mixing bowl, beat egg whites until foamy. Add egg whites and margarine to cereal mixture. Beat well.

4. Add flour mixtur and stir in raisins; stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

5. Bake at 400° F for 25 minutes or until lightly browned.

Cranberry-Mandarin Sweet Rolls w/ Cream Cheese Icing – Bread Machine Recipe #HalosFun

Disclosure 1

To me, oranges symbolize the holidays. Maybe it’s because it’s tradition to put an orange at the bottom of each family member’s stocking. This tradition actually dates way back in history! Oranges were a pretty common stocking stuffer in England dating as far back as 100 years or more! Plus, at this time of the year – oranges are at the peak of their harvest and so delicious – especially Halo Mandarin Oranges. Halo Mandarins are small and easy to peel and so tasty.

Cranberry Mandarin Sweet Rolls -5


Did you know?

Christmas stockings with oranges inside became popular by accident. Folklore has it that Bishop Nicholas (who was born in Turkey in the fourth century A.D. and became Saint Nicholas, or Santa Claus) dropped three bags of gold coins down the chimney of a poor family with three daughters to give them each a dowry needed to land a husband. The bags of gold landed in stockings the girls had hung to dry by their fireplace. The heat from the fire, the myth continues, melted the gold coins into gold balls, which today is symbolized through the use of oranges.

Courtesy of Big Island Weekly

This past weekend, we hosted our annual Jolly Holiday Family Brunch and we decided to incorporate these sweet mandarins by making Cranberry-Mandarin Sweet Rolls with Mandarin-Cream Cheese Icing. Oh my – these were SO GOOD.

Cranberry Mandarin Sweet Rolls PM

Cranberry-Mandarin Sweet Rolls with Cream Cheese Icing Recipe



  • 1 cup warm milk
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons active dry yeast


  • 2 Tbsp mandarin orange zest
  • 1/2 cup sugar
  • 1 stick butter – melted
  • 1 cup dried cranberries

Cream Cheese Icing:

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp mandarin orange zest
  • 1/8 teaspoon salt


Place ingredients in bread machine in the order recommended by the manufacturer. Select dough cycle. In the meantime, combine mandarin orange zest and sugar in a bowl and set aside for later.

Once dough cycle is finished (including rising time), lay the dough onto a lightly floured surface, cover, and allow to rest for 10-15 minutes. Roll dough out into a 16×21-inch rectangle.

Spread dough with melted butter and then evenly sprinkle on the orange/sugar mixture. Add cranberries. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Cranberry Mandarin Sweet Rolls -4

At this point, you can cover the rolls and place in the refrigerator overnight to bake in the morning. If you do refrigerate, then in the morning – take the rolls out 1-2 hours before baking and allow to rise until double in size.

Bake rolls in a 400 degree preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract, mandarin orange zest and salt. Spread frosting on warm rolls before serving.

Cranberry Orange Sweet Rolls 1

Halos box
Fruit is fun! Get your family excited about fresh foods with sweet, healthy reminders all year long and activities they’ll love. Check out the FREE HalosFun kids’ app on Android or iPhone for more ways to get them cheering about pure goodness. You can learn more about Wonderful Halos on Facebook, Twitter or HalosFun.

Tasty Fall Treat: Pumpkin-Spiced Cake Donuts Recipe

So, it’s finally feeling like Fall in Atlanta. It’s actually chilly and the leaves are turning color. It’s beautiful over here! I’m officially in Fall baking mode and there’s pumpkin in my cupboard! My new pumpkin addiction? Pumpkin-spiced cake donuts.


These donuts are light and airy. See all the holes in them right out of the oven?????


Then, they are dipped in butter and rolled in cinnamon sugar…


You’re welcome.

Ohmygoodness, you guys. Simply delicious. And, they are very easy and quick to make. The only thing you need besides ingredients is a donut pan, which you can pick up just about anywhere.


Pumpkin-Spiced Cake Donuts Recipe



  • 1 3/4 cups flour
  • 1/5 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/3 cup applesauce
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1/2 cup milk

Sugar Coating

  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1.5 Tbsp cinnamon


1. Preheat oven to 350 degrees. Lightly spray donut pan and  set aside.

2. In a large bowl, whisk together first seven ingredients.

3. In another bowl, whisk together apple sauce, brown sugar, egg, vanilla, pumpkin, and milk until well combined.

4. Make a well in the center of dry ingredients, and slowly mix in the wet ingredients. Do not over mix.

5. Spoon the batter into the donut pan – filling to the top.

6. Bake for 15-20 minutes or until donuts spring back when pressed.

7. Remove donuts from pan and allow to slightly cool on wire rack.

8. While donuts are cooling, melt butter in a shallow bowl and combine sugar and cinnamon in another shallow bowl.

9. Dip each warm donut into butter and then coat with sugar/cinnamon mixture.


Homemade Granola Bars Recipe

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Kellogg’s recently put me up to a challenge – a chef’s challenge! The task at hand? Rethink cereal by incorporating my favorite Kellogg’s products into original breakfast, lunch and dinner recipes. I was super excited as this is definitely up my alley! I immediately knew what I would make – homemade granola bars using Kellogg’s Rice Krispies as one of the ingredients.

Homemade Granola Bars 5a

Man, did these turn out really good. We may or may not have eaten these for dinner the night we made them lol. Mike and Lucas requested – no scratch that – they demanded that I make a batch for our road trip to Baltimore next week. I’m happy to oblige because they are chock-full of healthy ingredients and are pretty simple to make!

Even Lucas helped out…



My little sous-chefs…




Aren’t they cute?! : )

Homemade Granola Bars



  • 4 cups Old Fashioned Rolled Oats
  • 4 Tablespoons Butter
  • 1/4 cup Vegetable Or Canola Oil
  • 1 teaspoon Kosher Salt
  • 1/4 cup Brown Sugar, packed
  • 1/2 cup Honey
  • 1/4 cup Apple Sauce
  • 1/4 cup Molasses
  • 3/4 cup Peanut Butter, creamy
  • 3 teaspoons pure Vanilla Extract
  • 2 1/2 cup Kellogg’s Rice Krispies
  • 1 cup Wheat Germ
  • 1 cup Chopped Pecans (or whichever nuts you prefer)
  • 1 cup Unsweetened Shredded Coconut
  • (OPTIONAL) 1 bag semisweet chocolate chips


Preheat the oven to 350 degrees F.

In a bowl, toss the oatmeal, nuts, and coconut and spread mixture onto a baking sheet. Bake for 15-20 minutes, stirring occasionally. Transfer to a large bowl and add the wheat germ and Rice Krispies.


Reduce the heat to 325 degrees F.

In a medium saucepan, combine the salt, oil, butter, brown sugar, honey, apple sauce, peanut butter and molasses. Stir the mixture until sugar is dissolved and everything is well-combined. Stir in the vanilla.

Pour the sugar mixture into the large bowl with the oatmeal mixture stirring. Toss to fully combine ingredients.

Press mixture into one baking sheet that has been lined with parchment paper. Make sure to really press the mixture into the pan!


Bake until golden, about 25-30 minutes. Remove from oven and allow to cool for at least 2-3 hours before cutting into bars with a very sharp knife.

At this point, you can also dip the bottoms of granola bars into melted chocolate. If you are going to dip into chocolate, freeze the granola bars for at least an hour so that the warm chocolate doesn’t make them soft.

Homemade Granola Bars Recipe1

And, now for a giveaway that will allow YOU to have your very own Kellogg’s Cereal Chef Challenge! Prize includes the following: assortment of Kellogg’s cereals, custom aprons and chef hats (for each family member up to seven members), personalized recipe cards, and a chef’s tablet stand.

a Rafflecopter giveaway

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.


Celebrating National Breakfast Week: Orange Berry Muffins, French Toast Casserole & More! #ShareBreakfast

This week is National Breakfast Week and we’re celebrating at the Jolly house! Why? Well, for starters – we LOVE breakfast. We could eat breakfast for breakfast, lunch, and dinner! From a bowl of cereal with fruit to waffles, eggs, and bacon – breakfast rules in this house!


Breakfast Collage 2


Thankfully, breakfast is considered to be the most important meal of the day. It’s what gets you going in the morning. The fuel the drives you and your family throughout a day of work, school, sports, and … life.


Breakfast Collage


In honor of National Breakfast Week, I thought I’d share with you three of our favorite breakfast recipes – Orange Berry Muffins, Yogurt, Fruit & Cereal Parfaits, and Sweet & Crunchy French Toast Casserole – ALL made using some of our favorite cereals! The muffins and parfaits are perfect for those busy weekday mornings and the french toast casserole is just the dish to serve the family on a lazy Sunday morning.


National Breakfast Week 1


First up is the Sweet & Crunchy French Toast Casserole. This is a perfect dish for a weekend breakfast or brunch. I love that it can be assembled the night before and popped in the oven the morning of breakfast. What I love even more is the crunchy, buttery sweet topping the Frosted Flakes give the dish. In the words of Tony the Tiger, it’s “grrrreat!”


French Toast Casserole


Sweet and Crunchy French Toast Casserole Recipe
adapted from


French Toast Casserole 3

  • 8 1-inch-thick slices firm-textured bread (such as challah)
  • 1 can (12 oz.) evaporated fat-free milk
  • 1 1/2 cups whisked eggs
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 2 cups Kellogg’s Frosted Flakes® cereal
  • 2 tablespoons butter or margarine, melted
  • 3 cups fresh raspberries, blueberries, or sliced strawberries
  • 1 cup maple syrup, warmed

1. Diagonally cut each bread slice in half. Arrange in single layer in 13 x 9 x 2-inch baking dish coated with cooking spray.

2. In medium bowl whisk together milk, eggs, sugar, vanilla and cinnamon. Evenly pour over bread slices.


French Toast Casserole 2



Cover and refrigerate for 2 to 24 hours. Use spatula to turn bread slices once.

3. Bake, uncovered, at 375°F for 20 minutes. Meanwhile, in small bowl combine KELLOGG’S FROSTED FLAKES cereal and butter. Evenly sprinkle over casserole. Bake, uncovered, at 375°F about 20 minutes more or until knife inserted near center comes out clean. Let stand for 5 minutes.

4. Cut into 8 rectangles. Transfer to serving plates. Sprinkle with berries. Serve with syrup.

Next are the Orange Berry Muffins. These muffins are extremely moist and are literally exploding with citrusy flavor. You and your kids will love them! They are a quick breakfast to grab on-the-go on those especially rushed mornings. We have A LOT of those ever since Lucas started school! You can also pack them in lunch boxes, as an after school snack, or anytime!


Orange Berry Muffins



Orange-Berry Muffins Recipe
adapted from


Orange Berry Muffins 2

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3 cups Kellogg’s® All-Bran® Complete® Wheat Flakes cereal
  • 1 1/4 cups orange juice
  • 1/4 cup vegetable oil
  • 1 egg
  • 2/3 cup Ocean Spray® Craisins® Original Dried Cranberries*
  • Zest from one orange

1. In medium bowl stir together flour, sugar and baking powder. Set aside.

2. In large bowl combine KELLOGG’S ALL-BRAN COMPLETE WHEAT FLAKES cereal, orange juice, oil, and egg. Let stand for 5 minutes. Stir in OCEAN SPRAY CRAISINS ORIGINAL DRIED CRANBERRIES and orange zest.


Orange Berry Muffins 2



Orange Berry Muffins 3



3. Add dry ingredients to cereal mixture. Stir just until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400°F for 15 to 19 minutes or until toothpick inserted in center comes out clean. Serve warm.

Orange Berry Muffins 4



Last, but certainly not least are the Yogurt, Fruit & Cereal Parfaits. This is probably one of my personal favorite breakfasts, which I eat almost every day.




For our little National Breakfast Week celebration, I made them look extra special, but they are really just layers of yogurt, fruit, and cereal. I used vanilla Greek yogurt, berries, and Special K cereal for these and they are SO GOOD. However, we also like to use Rice Krispies, nuts, bananas, and more.


Yogurt Parfaits 2


The great thing is that this is a tasty and very quick breakfast to put together any morning of the week – easy peasy!

Finally, please do not forget to Share Breakfast with children in need in the United States. 1 out of 5 kids in the U.S. do not know where their next meal is coming from and YOU can help.




Kellogg’s has made it super easy to help out – all you have to do is help spread the word with a  Tweet or Pin or post a Facebook update using the #ShareBreakfast hashtag! You don’t have to buy anything or spend any money – just use your social media prowess for good! Check out this special message from Taye Diggs just for you!



Visit to learn more.


This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Quick On-the-Go Breakfast or Snack: Blueberry-Yogurt Muffins Recipe

Getting Lucas out the door in time for school is a challenge most days. His school is a half hour drive from us, which means that on some mornings – he eats breakfast in the car. Breakfast in the car is better than no breakfast at all, right?! That’s why we always make sure to have quick and healthy breakfasts on hand. Our go-to on-the-go breakfasts usually consist of cereal like Frosted Mini Wheats in a zip-top bag, a piece of fruit, and milk, a fruit smoothie, or a healthy homemade muffin. One of our favorite muffins? Blueberry Muffins! I bake off a dozen and keep them in the freezer so that we always have them as an option for those rushed mornings.





Blueberry Yogurt Muffins Recipe




  • 2 cups white wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3⁄4 cup sugar plus a little extra for sprinkling
  • 1⁄2 tsp Kosher salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 1⁄4 cups low fat plain yogurt
  • 1⁄2 stick of butter (melted)
  • 1 tbsp grated lemon zest
  • 1.5 cups blueberries (fresh or frozen)
  • Non-stick spray (for the muffin pan)

Preheat the oven to 375°and prepare the muffin pan with non-stick spray.

In a small mixing bowl, combine the flour, baking soda, baking powder and salt.

In another bowl, beat the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest until well combined.

Add the dry ingredients and mix until just blended. You don’t want to overmix or you’ll end up with dense muffins.

Gently fold in 1 cup of the blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. Press in a couple of the remaining blueberries into each muffin cup and top with a generous sprinkle of sugar. This will add a delightful crunch on the top of the muffin – yum!







Bake for about 15-22 minutes, or until the tops are lightly browned, and a toothpick inserted into the middle comes out clean. Cool on a wire rack and either serve, store in an airtight container for 2-3 days or freeze for later.