I’ve been wanting to give the site a facelift for years, but just haven’t been quite brave enough to pull the trigger.  Finally, I turned to Melissa and Erin, the lovely ladies from Wooden Spoons Kitchen, to make this dream a reality.  From branding and a new logo to a complete redesign of the site (including a long overdue move from Blogger to WordPress), they worked their magic and put up with my crazy along the way  I couldn’t be more pleased with the result!

You guys have been begging me for a recipe index for years so I’m definitely most excited to introduce you to the recipe page.  With over 1500 posts on the site, this new visual index should make it a lot easier to find what you’re looking for.  It’s going to take me some time to get through the archives and categorize everything so consider this a work in progress but a huge step forward nonetheless!

You’ll also find a new search function in the top left corner of the site.  I know the one on the old blog wasn’t terribly useful; I think you’ll have a lot more luck now.

I’ve been under the weather all week, but as soon as I’m back on my feet I’m going to walk you through all of the wonderful changes we’ve made in more detail.  In the meantime, please take a look around and definitely let me know if you run into any problems.  I hope you love the new look and features as much as I do

Have a wonderful weekend, friends!

The post A Makeover for Tracey's Culinary Adventures! first appeared on Tracey's Culinary Adventures.

Well, I made it all of a week into January before posting another sweet recipe. But hey, like I always say, everything in moderation, right? And trust me when I tell you, these oatmeal raisin cookies are worth a little splurge. They are, hands down, my favorite oatmeal raisin cookies of all time, and I’ve tried many, many recipes so I feel pretty confident in that declaration.

The recipe comes from Bouchon Bakery, a book whose praises I’ve sung several times already. If you still haven’t gotten your hands on a copy, run, don’t walk, to your local library and borrow one. I can almost guarantee you’ll be convinced to purchase the book after spending a few minutes with it.

So, what makes me love these oatmeal raisin cookies so much? Well, first of all, the texture. They are crisp on the outside and so, so chewy inside. I’m a chewy cookie girl anyway, but these cookies set a new standard for chewy. And the flavor was amazing – from the vanilla paste to the cinnamon and the plump raisins, I wouldn’t change a thing.

Before I bake I almost always have someone lined up to take the treats off my hands when they’re ready; I made these cookies on a whim one weekend, though, and didn’t have anyone to share them with (well, aside from Shane but he doesn’t do oatmeal or raisins). Upon trying my first cookie I was pretty glad I hadn’t promised them to anyone else, I didn’t want to share

PS – Just a reminder, the site is going down tonight and won’t be back up until Friday so today is the last day to access any recipes you might need later this week!

The post My Favorite Oatmeal Raisin Cookies first appeared on Tracey's Culinary Adventures.

Happy Monday, hope you had a good weekend! It was snowy and bitterly cold here, colder than I can remember it being in quite a while. I went out grocery shopping on Saturday morning, and my weather app said the wind chill made it feel like -13. Brrrr! On the plus side, it was a perfect weekend to hunker down with a new tv series and some (healthy!) comfort food. We started House of Cards on Netflix and have already almost finished the entire first season; it’s so crazy good! I can’t recommend it highly enough – season two starts next month so you still have time to get caught up on season one before then

As for that comfort food I was talking about, well you’re looking at it! Mexican quinoa might not be the first thing that comes to mind when you think comfort food, but trust me, this is good stuff. Mexican food is something I always crave, but most of the dishes we like to make are anything but healthy (think cheese, lots and lots of cheese!). It’s awesome to be able to add this quinoa to the mix with our other favorites.

Best of all, this dish could not be easier to make. We’re talking about 5 minutes of prep time, if that, and only one pot to wash afterward. Garlic and jalapenos are sauteed briefly, then quinoa, tomatoes, black beans, and corn are added. The quinoa needs about 30 minutes to absorb the liquid, then the dish is finished with parsley (or cilantro, if you’re a fan) and lime juice. You could serve this as a side dish, a vegetarian main course, or mix in some shredded chicken at the end to please the meat-eaters in your life. It’s colorful, filling, and healthy – a definite winner in our house!

One more thing – I wanted to give you a quick heads-up that the blog will be down from tomorrow night until Friday. In case there are any recipes you need or plan to make, you’ll want to be sure you have them saved or printed out by tomorrow night. There are BIG changes coming, and I’m beyond excited to share them with you guys!

One-Pot Mexican Quinoa
adapted from Annie’s Eats

{Note: You can substitute vegetable broth for chicken broth to make this a vegetarian dish.}

2 teaspoons olive oil
2 garlic cloves, minced
3 jalapeños, seeds and ribs removed, finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
1/3 cup chopped fresh parsley
2-3 teaspoons fresh lime juice

Add the oil to a medium saucepan and set over medium-high heat. When the oil shimmers, add the garlic and jalapenos. Cook for about 1 minute, just until fragrant. Stir in the quinoa, chicken broth, black beans, tomatoes, corn, and salt. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa. Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more). Season to taste with additional salt or pepper, if desired. Serve garnished with chopped scallions, cheese, sour cream, or your favorite toppings.

The post One-Pot Mexican Quinoa first appeared on Tracey's Culinary Adventures.

The start of a new year always seems to usher in a desire to hit the reset button on our diets. Shane and I really turned over a new leaf in 2013, eating more healthy meals that incorporate whole grains, fruits, and veggies, but it’d be safe to say December saw a lot of our old habits return. I blame the cookies

January is here, though, and it’s time to get back on track; no crazy diets, just a return to everything in moderation. If you’re trying to start 2014 on a healthier note as well, here are 53 recipes to help you get going.

Happy Friday, hope you all have a wonderful weekend!

Breakfast
1. Banana Breakfast Smoothie
2. Homemade Whole Grain Pancake Mix
3. Overnight Apple-Cinnamon Steel-Cut Oatmeal
4. Strawberry, Banana, and Spinach Smoothie
5. Homemade Greek Yogurt
6. Banana-Oat Smoothie
7. Perfect Scrambled Eggs
8. Pina Colada Smoothie
9. Pumpkin Oatmeal
10. Banana-Mango Smoothie

Soups and Salads
11. Roasted Corn, Black Bean, and Mango Salad
12. Creamless Creamy Tomato Soup
13. Southwestern Black Bean Salad
14. Butternut Squash Soup
15. Chipotle Chicken Chowder
16. Lightened Up Broccoli-Cheddar Soup
17. Chicken Tortilla Soup
18. Creamy Roasted Tomato-Balsamic Soup
19. Spinach Salad with Strawberry Champagne Vinaigrette
20. 20-Minute Sausage and Tortellini Soup
21. Slow Cooker Tex-Mex Chicken Stew

Main Course
22. Lighter Chicken Parmesan
23. Shrimp Burgers
24. Baked Chicken Fingers
25. Pan-Seared Shrimp with Ginger-Hoisin Glaze
26. Loaded Baked Sweet Potatoes
27. Asian Tuna Cakes with Spicy Lime Mayo
28. Slow Cooker Honey Sesame Chicken
29. Mini Turkey Meatballs
30. Maple-Mustard Baked Chicken
31. Broiled Salmon with Herb Mustard Glaze
32. Middle Eastern Turkey Burgers with Tzatziki Sauce
33. Chicken Parmesan Meatballs
34. Pork Schnitzel
35. Asian Chicken Lettuce Wraps
36. Southwestern Turkey-Cheddar Burgers with Chipotle-Poblano Ketchup
37. Chipotle Chicken Kebabs with Avocado Cream Sauce
38. Cilantro-Lime Chicken with Avocado Salsa
39. Maple Mustard Glazed Chicken
40. Buffalo Chicken Chili
41. Ground Turkey Sloppy Joes with Hoisin and Cilantro
42. Spicy Honey-Brushed Chicken Thighs
43. Quinoa with Roasted Garlic, Tomatoes, and Spinach
44. Chicken Saté with Peanut Dipping Sauce
45. Chicken Parmesan Burgers
46. Baked Teriyaki Turkey Meatballs
47. Swiss Chard, Sweet Potato, and Feta Tart

Other – Snacks, Sides, Etc.
48. Cheesy Quinoa Bites
49. Chewy Chocolate Chip Granola Bars
50. Black Bean Hummus
51. Skinny Creamed Spinach
52. Balsamic Roasted Brussels Sprouts
53. Homemade Wheat Thins

The post 53 Healthy Recipes for 2014 first appeared on Tracey's Culinary Adventures.

I feel like a total cliche sharing a green smoothie as my first post of the new year, but I don’t care. After taking my first sip of this drink, I couldn’t wait to tell you guys about it!

See here’s the thing – I’ve tried many green smoothies in the past. If you’ve never had one, the big draw is that they all promise you can’t taste the spinach (or whatever greens are used) so it’s a great way to incorporate more veggies into your diet. While I generally agreed that you couldn’t taste the spinach in any of the ones I tried, I still didn’t love them. Certainly nowhere near enough that I’d want to drink one multiple times a week.

But this strawberry, banana, and spinach smoothie? It’s a winner! I’ll be the first to admit it lacks the pretty vibrant green color of so many of the others, but what really matters to me is the taste. And seriously, this smoothie tastes like a strawberry banana milkshake – it’s so thick and creamy! It includes frozen strawberries, half a banana, an apple, baby spinach, just a little bit of nonfat honey Greek yogurt and some unsweetened coconut milk beverage. Even without any added sugar, the strawberries give this smoothie the perfect amount of sweetness.

The recipe makes two servings so I’ve been having one for breakfast and the other after my workout in the afternoon. I am seriously obsessed with it I love that each serving comes in at only about 115 calories too. It definitely feels more indulgent than that, and keeps me full for quite a while.

My only caveat about this awesome smoothie is that a powerful blender is almost essential to getting it done. My blender couldn’t handle it so I wound up getting things started in my food processor and then transferred the mixture back to the blender to finish it off. It’s a great workaround aside from the fact that you now have to wash two appliances instead of one. Still totally worth it for a healthy, delicious, and nutrient-packed breakfast or snack, but next year I’m asking Santa for a new blender

Strawberry, Banana, and Spinach Smoothie
adapted from Feel Good Food by Giada de Laurentiis

{Note: you could probably use a variety of apples here, but I wouldn’t go with a Granny Smith. You could also substitute water for the coconut milk beverage.}

1/2 cup unsweetened coconut milk beverage
1/4 cup nonfat honey Greek yogurt
1 medium apple, peeled, cored, and chopped (I used Fuji)
1 cup frozen sliced strawberries
1/2 medium ripe banana
1 cup packed baby spinach leaves

In a blender, combine all of the ingredients. Blend until smooth. Serve immediately or save the second serving to enjoy later in the day.

Serves 2

The post Strawberry, Banana, and Spinach Smoothie first appeared on Tracey's Culinary Adventures.

Happy New Year’s Eve! Will you be spending the night out on the town, or at home in your pjs with take-out? We’re keeping things pretty low-key here this year; odds are good that we’ll be sitting in front of the tv watching the ball drop at midnight and I’m a-ok with that. After a busy holiday week, a cozy night at home is the perfect way to ring in 2014!

We will not, however, be ordering take-out. We made the mistake of trying to get Chinese several years ago and after waiting 2+ hours for our food, we vowed never again. Since then, we’ve started making our own little feast at home. This year I think we’re going with a Mexican theme: chips and salsa, enchiladas, margaritas, and more. YUM!

I also like to have a few sweets on hand too. I’m still trying to decide between these margarita cupcakes or these churro cupcakes, but pretty sure we can’t go wrong either way. And in a complete deviation from our Mexican theme, Nutella Mocha Muddy Buddies will also be on hand for snacking.

I don’t know if it’s a regional geographic thing or what, but I’ve never had Muddy Buddies in my life. Earlier this month I was talking to Shane and discovered he’d never even heard of them. I decided before 2013 was over we were going to remedy this situation. I started with the classic chocolate and peanut butter combo and we loved it. This stuff is crazy addictive! It’s so simple too – maybe 10 minutes of work, if that?

Since the original recipe is already so popular, I decided to make another variation to share with you. My mind immediately went to the jar of Nutella in my pantry and then while grabbing it I saw the espresso powder too and thought why not a Nutella mocha combo? I used the Nutella, instant espresso powder, as well as some dark chocolate to create this version. It’s just as easy as the original but with a totally different flavor. This one is slightly less sweet but no less addictive. I never really understood the hype surrounding Muddy Buddies but having now tried them myself, I totally get it. Perfect last-minute snack for any of your party needs

Hope you all have a safe and fun New Year’s Eve – see you in 2014!

Nutella Mocha Muddy Buddies
inspired by Chex

{Note: you can taste the Nutella mixture after adding the espresso powder, and if you want more coffee flavor, feel free to add another 1/4 teaspoon. Alternatively, if you’re not a fan of coffee flavor, you could skip the espresso powder entirely.}

4 1/2 cups Chex cereal
1.5 oz bittersweet or semisweet chocolate, finely chopped
1/2 cup Nutella
1/4 cup (4 tablespoons) unsalted butter
1/2 teaspoon instant espresso powder
1/8 teaspoon salt
1 cup confectioners’ sugar

Place the Chex in a large bowl and set aside. Line a large rimmed baking sheet with parchment paper.

Add the chopped chocolate, Nutella, and butter to a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring in between each, until the mixture is melted and smooth. Whisk in the espresso powder and salt until completely combined. Pour the Nutella mixture over the cereal and gently toss until the cereal is evenly coated.

Transfer the cereal to a large resealable plastic bag (you can do this in batches if you don’t have a large enough bag). Add the confectioners’ sugar then seal the bag and shake until the cereal is coated in the sugar. Spread the cereal on the baking sheet in a single layer and allow to cool completely. Store in an airtight container in your refrigerator.

Makes about 4 1/2 cups

The post Nutella Mocha Muddy Buddies first appeared on Tracey's Culinary Adventures.

On Friday, in part one of an annual tradition, I recapped the most popular recipes published on this site in 2013. Many of your favorites were also on our list but in today’s part two post, I wanted to highlight a few that didn’t make the cut. Shane got in on the fun too so below you’ll find his top 10 recipes from the year as well as 11 of my favorites (try as I might, I couldn’t narrow it down to 10).

On another note… It was six years ago today that I started this blog; it stills blows my mind to think that I’ve been sharing recipes, pictures, and stories for so long! I’ve said this quite a few times, but it bears repeating – I’m incredibly grateful for each and every one of you. Thanks for visiting, reading, commenting, emailing, etc. I can’t wait to share another delicious year with you I have big things planned for 2014!

Ok, onto the food:

Her Favorites

Homemade Cheez-It Crackers

Coconut Shrimp with Sweet and Spicy Dipping Sauce

Double Cookie Dough Ice Cream

100% Whole Wheat Waffles

Tomato Cobbler with Gruyere Biscuits

Peanut Butter and Chocolate Sandwich Cookies

Cinnamon Honey Scones

Glazed Chocolate Doughnut Holes

Chicken Pot Pie with Savory Crumble Topping

Chewy Coconut White Chocolate Chip Cookies

Maple-Mustard Baked Chicken

His Favorites

Buffalo Chicken Chili

Chocolate Truffle Cookies

Chicken Parmesan Meatballs

Chocolate Chip Cookie Dough Whoopie Pies

Baked Quinoa Chicken Parmesan

Spicy Sausage Dip

Cookie Dough Stuffed Dark Chocolate Cupcakes

Foolproof Ribs with Homemade Barbecue Sauce

Buffalo Chicken Meatloaf

Sausage Gravy and Biscuits

The post Best of 2013: Our Favorite Recipes first appeared on Tracey's Culinary Adventures.

Hi, guys! Hope you’ve all been enjoying the holiday week! We had wonderful celebrations with Shane’s family on Tuesday and mine on Wednesday. I seriously can’t believe Christmas is already over, it went by in the blink of an eye this year. And, yes, I’m in complete denial that it’ll be 2014 in just a few days…

(By the way, that amazing cake above is a kransekake made by Shane’s cousin, Kieran. Isn’t it perfection? Attempting one myself is on my bucket list, someday I’ll work up the courage!)

Today, in keeping with tradition from years past, I’m recapping the most popular recipes I published in 2013. There were a surprising number of savory posts on the list! Usually the sweet treats win you over, but I’m so glad you loved the mix this year. I’ll definitely keep that in mind for 2014

Stay tuned – next week I’ll be back to share our favorites that didn’t make the cut on this list.

13. Homemade Kettle Corn – We instituted a weekly movie night at our house this year and for me, movies and popcorn go hand in hand. As much as I love a big bowl of buttered popcorn, I am powerless to resist the sweet and salty combo of kettle corn and after many, many failed attempts, I was so happy with the way this recipe turned out. It’s foolproof!

12. Blue Velvet Cupcakes with Easy Vanilla Buttercream – It was definitely the year of red velvet here. From cookies to cobbler, and ice cream to these cupcakes, I clearly couldn’t get enough! And though I used blue food coloring to make these cupcakes festive for the 4th of July, they’re equally as tasty with red.

11. Triple Chocolate Mousse Cake – It probably goes without saying that this cake is a total showstopper. I made it for a few different celebrations this year and it was met with rave reviews each time. Flourless chocolate cake topped with dark chocolate mousse and then white chocolate mousse, it’s as delicious as it is stunning!

10. Soft and Chewy Double Chocolate M&M Cookies – Easily one of my favorite cookie recipes of the year. They’re quick and easy, and they stay perfectly soft and chewy for days after baking! And I seriously cannot resist the colorful M&Ms – give me M&M cookies over chocolate chip any day

9. Slow Cooker Honey Sesame Chicken – I think we all need a few go-to slow cooker recipes in our arsenal, and this is definitely on our list. I lost track of how many times I made it this year, but no matter how often it’s on the menu, we never tire of it. That’s a sure sign of a winning recipe!

8. Chipotle Chicken Chowder – Forget chicken noodle soup, when this year’s inevitable winter cold strikes, try a bowl of chipotle chicken chowder instead. Packed with chicken, potatoes, and hominy, it’s hearty and filling. And bonus – it’s healthy too!

7. Glazed Chocolate Pound Cake – Velvety chocolate cake topped with a shiny chocolate glaze, this cake is a chocolate lover’s dream. Enjoy as is, or dress it up with berries and a huge dollop of whipped cream; you definitely can’t go wrong either way!

6. No-Bake Oreo Cheesecake – After realizing this site was lacking in no-bake dessert options, I set out to share a few more in 2013. This recipe is the marriage of so many awesome things – a creamy cheesecake studded with tons of Oreo cookies, and because it’s no-bake, no worries about the cheesecake cracking? Yes please!

5. Coconut-Buttermilk Pound Cake – My favorite pound cake of all time, I’m so glad this recipe made the list! In the past I often found pound cake boring, but this one is anything but, featuring the winning combination of coconut and buttermilk.

4. Muffin Tin Mini Lasagnas – We really tried to eat healthier in 2013, and rather than cut out all of our favorites entirely, we found new ways to enjoy them. These mini lasagnas are perfectly portioned and satisfy the craving without breaking the calorie bank

3. Homemade Pizza Rolls – If you loved frozen microwave pizza rolls as much as I did growing up you’ll be thrilled to discover you can make them yourself at home without any of the funky unpronounceable ingredients. Crisp on the outside with a cheesy center, these pizza rolls are guaranteed to make you feel like a kid again!

2. Foolproof Flaky Buttermilk Biscuits – I guess everyone loves a basic buttermilk biscuit! For the longest time I struggled to make tall, flaky biscuits, but this recipe was really a game-changer for me. And based on the emails and comments I’ve received, it’s worked just as well for you guys too.

1. Chicken Parmesan Baked Pasta – It wasn’t even close, this dish was by far the most popular of the year! In fact, it’s now the most popular of all time on my site. It’s not hard to see why though – what’s not to love about a comfort food classic made in just one pan in under an hour? If you haven’t tried it yet, this is a wonderful dish to enjoy during these cold-weather months!

So, how many of your favorites made the list? I’ll be back soon with some ideas for New Year’s Eve for you and remember to check back next week to find out which recipes Shane and I called our favorites in 2013!

The post Best of 2013: The 13 Most Popular Recipes first appeared on Tracey's Culinary Adventures.

It’s not officially the holiday season at our house until someone makes the chocolate crinkle cookies. They were one of the first cookies I learned to bake, and the very first recipe post on this blog almost six years ago (how about those pictures? ). They’ve become a holiday tradition, and easily the most requested cookie in our house. No matter how many great new treats I bake, Shane always goes back to the chocolate crinkle cookies – though chocolate truffle cookies have been giving them stiff competition in the past year.

I was all set to make the old recipe last week for Shane’s company party, but then I ran across this amped up version on the Williams-Sonoma blog, and all bets were off. The recipe we’ve always made only uses cocoa powder to infuse the cookies with chocolate flavor, whereas this one calls for unsweetened chocolate, cocoa powder, and mini chocolate chips. That’s three times the chocolate, and as far as I’m concerned, more chocolate equals more deliciousness! I pretty much had to make them, right?

I should confess to you that while I like the chocolate crinkle cookie recipe we’ve made in the past, it’s not a favorite of mine. I would rarely, if ever, make it if Shane didn’t love it so much. But this triple-chocolate version? I kind of want to make and eat these cookies every day for the rest of the year while we’re still in the holiday season and calories don’t count These are basically brownies in cookie form – so fudgy, chewy, and chocolatey! Warm from the oven the mini chocolate chips inside are melty and gooey, and pretty much completely irresistible. But rest assured, even when they cool to room temperature, the cookies stay perfectly chewy. Not surprisingly, these disappeared in the blink of an eye, though for the record, Shane still says he likes the old recipe slightly better. I’m starting to think nothing will ever top those for him…

The only minor downside to this new triple-chocolate crinkle cookie recipe is that you do need to chill the dough for about 2 hours before baking. It’s a really thick, sticky dough and chilling makes it much, much easier to handle. I promise, it’s worth the wait!

We’re going to leave a big pile of these cookies and a tall glass of milk for Santa, I think he’ll be excited I hope you all have a wonderful, cookie-filled holiday week with your family and friends! I’m taking a few days off to enjoy mine so I’ll see you on Thursday.

Triple-Chocolate Crinkle Cookies
barely adapted from Williams-Sonoma

4 oz unsweetened chocolate, finely chopped
1/4 cup (4 tablespoons) unsalted butter
1 1/2 cups (7 1/2 oz) all-purpose flour
1/2 cup (1 1/2 oz) Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
4 large eggs
2 cups (16 oz) granulated sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips
1/2 cup (2 oz) confectioners’ sugar

Add the unsweetened chocolate and butter to a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Set aside to cool slightly. Meanwhile, in a medium bowl, sift together the flour, cocoa powder, baking powder, and salt (I highly recommend sifting cocoa powder to make sure you get rid of the lumps).

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar and vanilla on medium speed for about 3 minutes, or until very pale yellow in color and thick. With the mixer on low, add the melted chocolate mixture and beat until incorporated. With the mixer still on low, gradually add dry ingredients, mixing just until combined. Stir in the mini chocolate chips. Cover the bowl and refrigerate the dough for 2 hours.

About 30 minutes before you’re reading to bake, preheat oven to 325 F. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a wide, shallow bowl.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the dough into rounded tablespoons then roll in the confectioners’ sugar. Place on the prepared baking sheets, spacing the cookies about 2 inches apart. Use the bottom of the glass to press down on the cookies and flatten them just slightly.

Bake one sheet of cookies at a time for about 13-14 minutes, or until the tops are puffed and feel set. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove them to the rack to cool completely. Repeat with remaining dough. Store the cookies in an airtight container at room temperature.

Makes about 36-40 cookies

The post Triple-Chocolate Crinkle Cookies first appeared on Tracey's Culinary Adventures.

Happy Sunday! I hope you’re enjoying this last weekend before Christmas. I’ve been baking and doing some last-minute online shopping, but overall it’s been surprisingly relaxing. Shane and I have been squeezing in as many holiday movies as possible too; so far we’ve watched Love Actually, Die Hard, Elf, and The Muppet Christmas Carol. Other recommendations for us? This time of year really is the best.

Do you have any Christmas morning traditions? Our plans change from year to year but we’ll be home for breakfast this year and I’m definitely planning to make something special. Because calories don’t count on Christmas, right? In case you’re planning to do the same, I’ve gathered some of my favorite sweet and savory recipe ideas for you. So many choices, good thing I still have a few days left to make a decision…

Savory
Bacon, Leek, and Cheddar Mini Quiches
Eggs Benedict Strata (Taste & Tell)
Sweet Potato and Bacon Hash
Asparagus and Gruyere Frittata
Eggs Benedict con Queso (Confections of a Foodie Bride)
Cheddar Cornmeal Waffles with Eggs (Fabtastic Eats)
Home Fries (Handle the Heat)
Sausage Gravy and Biscuits
Potato and Bacon Breakfast Casserole (Our Best Bites)
Breakfast Hashbrown Casserole (Barbara Bakes)

Muffins & Scones
Eggnog Coffee Cake Muffins (Two Peas and Their Pod)
Cinnamon Honey Scones
Cranberry-Orange Muffins (Tide & Thyme)
Gingerbread Doughnut Muffins (Annie’s Eats)
Cinnamon-Eggnog Scones
Gingerbread Scones with Maple Glaze
Panettone Muffins (Girl Versus Dough)
Triple Chocolate Scones with Peanut Butter Glaze

Pancakes & Waffles
Gingerbread Pancakes
Best Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
Whole Wheat Oatmeal Pancakes
100% Whole Wheat Waffles

Pastries & Cake
Homemade Croissants
Chocolate Croissants
Pumpkin Streusel Coffee Cake
New York-Style Crumb Cake
Baked Maple Cinnamon-Sugar Doughnuts
Cinnamon-Sugar Gingerbread Doughnuts

Rolls, Biscuits, & Bread
Cinnamon Twist Knots (A Kitchen Addiction)
Foolproof Flaky Buttermilk Biscuits
Overnight Gingerbread Cinnamon Rolls (Baked by Rachel)
Spiced Pumpkin Buttermilk Biscuits (The Baker Chick)
Cinnamon Raisin Bagels
The Best Monkey Bread (Mel’s Kitchen Cafe)
100% Whole Grain Cinnamon Rolls
Sausage-Cheddar Biscuits (Brown Eyed Baker)
Ultimate Cinnamon Buns
Overnight Eggnog French Toast Bake (Table for Two)
Maple-Bacon Biscuit Bake (Pink Parsley)

PS – I’m still not done with the cookies yet. See you tomorrow for one more?

The post 40 Breakfast and Brunch Ideas for Christmas Morning first appeared on Tracey's Culinary Adventures.