Eyeballs for Breakfast!

Need an easy peasy and fun breakfast idea for Halloween morning?  How about eyeballs?  Yes, I said eyeballs … a little creepy, but not too scary!  I’m not really sure if eyeballs alone are a well-balanced breakfast … maybe add a scrambled egg on the side ;)  This is my idea of a fun and easy breakfast or afternoon snack idea …

Breakfast Eyeballs - SweetSimpleStuff.com

OK, all kidding aside … eyeballs are bagels and cream cheese … perfect in the morning or anytime of day!  Son #3 took them to the office for morning coffee break … eyeballs are not just for kids!  I did make two versions … for those of you that don’t want to serve candy for breakfast …

Breakfast Eyes, bagels - SweetSimpleStuff.com


The fake spiders are my version of “special effects” and the only kind of spiders allowed in my kitchen ;)

This is how I made them …

Bagel eyeballs - SweetSimpleStuff.com

  1. Slice a bagel in half.  Hint:  If you want toast the bagels, let them cool before adding the cream cheese … it may melt.
  2. Spread with softened cream cheese.
  3. Put strawberry (or any red) jelly or jam (with pieces of fruit removed) into a disposable decorating bag, cut the tip off (creating a tiny opening) and pipe some squiggly “blood-shot” lines on the cream cheese.  Hints:  A Ziploc bag could be used.  A tube of red gel or frosting could be used in place of jelly.

Eyeballs 2 ways - SweetSimpleStuff.com

Option A – I found these great gummy eyeball candies (6 eyeballs in one box).  Hint:  I’ve also seen large bags of them in the Halloween candy section of stores.

Option B – I used sliced kiwi and blueberries.  Hint:  Use a dot of jelly or cream cheese under the blueberries … they tend to roll away!

Easy Eyeballs - SweetSimpleStuff.com

Both versions are easy to make and fun to eat!  I hope you enjoy them as much as I do … eyeballs always make me smile!  Here’s some from the past …

marshmallow eyeballs

Eyeball Marshmallow Pops

Bloody Eyeballs served on forks

Bloody Eyeballs

Nutter Butter Zombie Eyeballs

Nutter Butter Zombie Eyeballs

HAPPY HALLOWEEN!  I ♥ your comments!

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Cinnamon Pecan Banana Pancakes

Pancakes are a staple at my house for a weekend breakfast … however, each one of my guys has an opinion of what flavor of pancakes are the best!  I have shared two recipes in the past … Melt In Your Mouth Pancakes and Cornmeal Pancakes.  Today, I’m sharing my favorite … Cinnamon Pecan Banana Pancakes … maybe they should be called Mom’s Favorite Pancakes ;)

Cinnamon Pecan Banana Pancakes


I highly recommend these for breakfast on New Year’s Day … start the year off right … with pancakes!

Cinnamon Pecan Banana Pancakes

  • 1-1/4 cups flour (I use unbleached)
  • 1 tablespoon baking powder (preferably aluminum free)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg beaten
  • 2 tablespoons canola oil
  • 1 to 1-1/3 cups milk
  • 1/2 cup pecans, finely chopped
  • 4 bananas or 1 per person
  1. In a medium mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.  In a small bowl combine egg, oil and 1 cup milk.
  2. Add wet ingredients to dry ingredients and stir to combine.  Stir in pecans.  Let batter rest, about 10 minutes while griddle is heating.
  3. Turn on electric griddle to 350°F or medium heat over open flame.
  4. Add milk to pancake batter until desired consistency, about that of cake batter.
  5. Oil/grease griddle if desired.  Pour 1/4 cup of batter per pancake on preheated griddle.  Cook until bubbles pop and remain open.  Flip and continue cooking until done.   Makes about eight 5″ pancakes.
  6. Serve with sliced banana and warm maple syrup.

mom's favorite pancakes

My family opinion poll …

  • hubby – prefers Melt In Your Mouth, likes Cornmeal, likes Cinnamon Pecan (no banana) Pancakes
  • Son #1 – Only Melt In Your Mouth
  • Son #2 – Only Melt In Your Mouth
  • Son #3 – Only Cornmeal
  • Me – All Pancakes … I think the guys are weird ;)

You may want to check out these options …

Cornmeal pancakes


Cornmeal Pancakes

Pancakes that will melt in your mouth


Pancakes That Will Melt in Your Mouth

I love your comments!

♦  I share my stuff with these fun parties!  ♦

Cornmeal Pancakes … just in time for Father’s Day!

Do you ever get tired of cooking the same old things … the same old way?

I hope I’m not the only one!

Let’s talk about breakfast … if I ask my hubby what he would like … 9 out of 10 times, the answer is pancakes … plain pancakes … no blueberries or anything else!

This time I didn’t ask … I just made them the way I wanted to make them … I added cornmeal, which gave the pancakes a sweet crunch … lo and behold … he loved them!

He actually said that these are his new favorite … I almost fell over!  Of course I told him that I know best reminded him that it is nice to try something new … and we are living happily ever after.

Guess what is on the breakfast menu for Father’s Day ;)   If he is nice to me (he always is) … I’ll even make bacon!

Cornmeal Pancakes

(This recipe is adapted from my original Pancake Recipe, check out the original recipe if you would like step by step photos)

  • 1 1/2 cups unbleached flour (or all-purpose)
  • 1 cup cornmeal (I prefer yellow)
  • 2 tablespoons aluminum-free baking powder (or regular)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 beaten eggs
  • 1/4 cup canola oil + more for griddle
  • 2 1/4 – 2 1/2 cups milk

Whisk together the dry ingredients.  Combine egg, oil and 2 cups of the milk.  Add the wet ingredients to the dry ingredients.  Stirring until moistened, the batter will contain some lumps.  Let the batter rest about 10 minutes, it will rise and thicken.  Slowly stir in more milk (if necessary) until desired consistency (like cake batter) is reached.  Pour 1/4 cup per pancake on preheated (350°F) lightly greased griddle.  Cook until bubbles pop and remain open.  Flip and continue cooking until done.   Makes about 16 4″ pancakes.  Serve with butter and warm maple syrup.

I look forward to your comments!

Green Velvet Waffles


Green waffle batter + a little cocoa + cream cheese topping = green velvet waffles!  Consider the warm maple syrup “the gold” at the end of this rainbow.  This breakfast is a special little treat for St. Patrick’s Day.

Back in the old days, when my boys sons were boys … I made green food for St. Patrick’s Day.  Maybe green eggs and ham or pizza with bell peppers shaped like shamrocks … or something that was green or shaped like a shamrock.

I have never made green waffles before and never ever put sprinkles on waffles.  I had a rule …  I never bought colored cereal or cereal that had marshmallows or chocolate flavored cereal.  Today, my boys sons like to tease me about how I “deprived” them of such wonderful things … and I laugh at them!  You see, I know they ate colored cereal when they slept over at friends’ homes.  When the boys were teenagers, their older cousins even gave them a “gift” of some boxes of “forbidden cereal”.

Well … these waffles go against all of my former rules.

The boys know that I made these waffles … and nobody said a word!

Let’s get started … make the topping first.  Put cream cheese and sugar in a small mixing bowl …

Mix well …

Add whipping cream and vanilla …

Whip it up …

Put the cream cheese mixture in a quart size zip top bag and place in the fridge while you are making the waffles …

For the waffles … whisk all the dry ingredients together in a medium-large mixing bowl …

Then combine all of the wet ingredients in a small bowl …

Add green food coloring

I thought 3 drops would work …

Now add the wet mixture to the dry mixture … there will be some small lumps … and it’s not green enough …

Add more green coloring … that looks better …

Let the batter rest while you heat up the waffle iron.  Take the cream cheese topping out of the fridge and cut off a small corner of the bag … look, an instant pastry bag …

Cook the waffles according to your waffle makers instructions.  Serve with cream cheese topping, maple syrup and sprinkles!

F.Y.I. … if you have any leftover cream cheese topping, it makes a nice “not so sweet” frosting for cakes or cupcakes.

Green Velvet Waffles with Cream Cheese Topping


  • 8 ounces light cream cheese (or regular) slightly softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 cup whipping cream
  1. In a small mixing bowl, beat cream cheese and sugar.
  2. Add vanilla and cream, beat well, until very creamy and thickened.  Place in fridge until ready to use.


  • 2 cups  unbleached flour (or all-purpose)
  • 2 tablespoons sugar
  • 1 tablespoon aluminum free baking powder (or regular)
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1-3/4 cups reduced fat milk
  • 1/3 cup canola oil
  • 2 large eggs
  • green food coloring
  1. Place all dry ingredients in medium-large mixing bowl and whisk together.
  2. Place all wet ingredients (except food coloring) in a small bowl and mix well.
  3. Add the wet mixture to the dry mixture and mix until combined, some small lumps will remain.
  4. Add green food coloring as desired.
  5. Cook according to waffle iron directions.  Serve with cream cheese topping and maple syrup.

Makes 6-8  7-inch round waffles.

What special food do you make for St. Patrick’s Day?

Maple-Bacon Biscuits & Jack-O-Lanterns

Aren’t these the cutest little jack-o-lanterns?  Well, they are really tangerines and a face drawn with a Sharpie marker … which is non-toxic.  My friend, Gwen, made them … she is so clever!

We just got home from camping … which is where I made these yummy biscuits for breakfast.  This was my second attempt … the first try ended up in the bacon syrup mixture being burnt beyond recognition … that is when I found out that my trailer’s 1966 oven had a mind of its own!  There was smoke pouring out the windows and door … it looked like a Lucy episode.  This time was very successful, here is the proof …

   Hot out of the oven!

   About 20 minutes later!!!

Let me apologize now for the lack of photos … I got sidetracked … it happens often … I wanted to make sure that nothing got burnt, this time.  But, all of us thought that this was so yummy … it needed to be shared.  I would describe it as a maple caramel bacon biscuit … wonderful and evil at the same time :)

The recipe is from King Arthur Flour … I simplified it by using store-bought biscuits.  Here is a quick summary … and then the recipe with full directions.

First, make the maple-bacon syrup mixture and spread it in the bottom of a lightly greased square pan …

I used one tube of Jumbo biscuits and cut them in half (to make it easier) and arrange them in the pan on top of the syrup mixture …

Maple-Bacon Biscuits  (adapted from King Arthur Flour)

1/2 pound bacon, cooked until medium-brown (or 6-8 strips of pre-cooked bacon)

1/4 cup brown sugar

2 tablespoons flour

3 tablespoons maple syrup

2 tablespoons melted butter

1 tube refrigerated biscuits (Jumbo or Grands – 8 count)

  • Preheat the oven to 450°F.  Lightly grease an 8″ square or 9″ round pan.
  • Make the syrup … chop the cooked bacon into 1/2″ pieces. Combine the bacon with the brown sugar, flour, maple syrup and melted butter.  Stir until well combined.  Spread in the bottom of the prepared pan.
  • Cut the biscuits in half and arrange on top of the syrup mixture.
  • Bake 10-12 minutes or until biscuits are golden brown.
  • Remove the biscuits from the oven and immediately turn the pan over onto a serving plate.  Lift off the pan, and scrape any syrup left in the pan onto the biscuits.  Pull biscuits apart to serve.

Pancakes … that will melt in your mouth

Pancakes … or should I call them “mancakes”  for Father’s  Day?  I made these for Sunday breakfast a few days ago and will probably make them again on Sunday, Father’s Day.  Pancakes are the most requested breakfast by my hubby … at home or in a restaurant.  Of course if it’s in a restaurant he usually eats the pancakes and then tells me that they were not as good as my pancakes … flattery wins every time!

Many years ago I always used a boxed pancake mix … then one day I opened the cupboard and there was no mix!  So I opened up my trusty “Better Homes and Gardens New Cook Book” … that is actually very old … and made their Favorite Pancakes.  They were very easy to make and tasted good.  Why did I ever buy pancake mix? … I don’t know.  I made them for several years … then I made a discovery that made these pancakes even better … a secret ingredient!  This discovery was made by accident … I purchased a “different” baking powder … aluminum-free baking powder.  It made the pancakes even better … lighter and fluffier.

Use a large mixing bowl and whisk the flour, sugar, salt and baking powder together …

In a separate medium bowl … beat the eggs (oops, I forgot), then whisk in the milk and oil …

Now pour the wet mix into the dry mix … whisk together until moistened … there will be small lumps … it’s OK … let the batter rest about 10 minutes … preheat the griddle to  350° (electric) or till hot … set the table … warm the syrup … have a cup of coffee …

While you were fiddling with the griddle and everything else … look what happened … the baking powder went to work … the batter expanded …

Remove the whisk … the batter is way too thick to use … using a spoon slowly stir while adding more milk (1/4 to 1/2 cup – maybe more) … until the batter reaches the consistency of cake batter … the batter will “deflate” … oil the griddle if you like a crisp or crunchy edge on your pancake …  pour about 1/4 cup of batter per pancake …

Let the pancakes cook until bubbles form … pop … and remain open …

Now flip them over … feel the top of the pancake … it should feel firm … when the firmness is gone and the bottom is golden … they are done and it’s time to eat …

Serve hot … with butter (if desired) … and warm syrup!


2 1/2 cups unbleached flour (or all-purpose)

2 tablespoons alluminum-free baking powder

2 tablespoons sugar

1 teaspoon salt

2 beaten eggs

1/4 cup canola oil

2 1/4 – 2 1/2 cups milk

Whisk together the dry ingredients.  Combine egg, oil and 2 cups of the milk.  Add the wet ingredients to the dry ingredients.  Stirring until moistened, but will contain lumps.  Let rest about 10 minutes.  Slowly stir in more milk until desired consistency (like cake batter) is reached.  Pour 1/4 cup per pancake on preheated griddle.  Cook until bubbles pop and remain open.  Flip and continue cooking until done.   Makes about 16 4″ pancakes.