#Ad Strawberry and Sausage Breakfast Sandwich

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and Wright Brand Sausage. #CollectiveBias

Who said strawberries don’t go on a sausage breakfast sandwich? Well I do! When I was a kid we always added strawberry jam to our breakfast sandwiches. I thought why not remove the sugar and just top a breakfast sandwich with yummy strawberries. In my house with plenty of teenagers the best breakfast is one that is easy to eat on the go. Sometimes that can mean very unhealthy breakfasts for them. I prefer fresh fruits and good meats for protein in the morning. It gives the necessary energy needed for their day for a quick healthy breakfast. You have to try this strawberry and sausage breakfast sandwich.

#ad Strawberry and Sausage Breakfast Sandwich  #TheWrightBreakfast

I picked up the Wright Brand sausage in a tube at Walmart and used some for my breakfast sandwiches and the rest to top over spaghetti. We cooked it in a burgundy wine before topping it on the spaghetti. Anyway, this is my recipe for a strawberry and sausage breakfast sandwich. Walmart stores will have a demo on January 30 – February 2. You may look over the demo list here to find a location nearest you. I love store demos because it gives me a chance to really have a taste of the product and know what I would pair with it. Do you like store demos? What are your favorites?

#ad Strawberry and Sausage Breakfast Sandwich  #TheWrightBreakfast

I really love that Wright Brand Sausage was tasty and actually affordable. I hope that you will take a moment and search the hashtag #TheWrightBreakfast to see all the other great recipes from other bloggers with Wright brand sausage.  You can also follow along on Twitter at @WrightBacon or on Facebook at Wright Brand Bacon.

#ad Strawberry and Sausage Breakfast Sandwich #TheWrightBreakfast

Here is the recipe for the Strawberry and Sausage Breakfast Sandwich

Strawberry and Sausage Breakfast Sandwich
Serves 6
Flaky jumbo biscuit topped with Wright Brand sausage and sliced fresh strawberries.
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. Wright Brand sausage tube
  2. 1 can of jumbo biscuits
  3. 10 strawberries; sliced
  1. In a medium pan, roll sausage into patties and cook until done per package directions. While cooking sausage bake biscuits according to package directions.
  2. Slice strawberries and layer on bottom and top of biscuits. Add sausage to the bottom layer of the biscuit and add top and strawberries. Serve fresh or wrap with plastic wrap and save for breakfast on the go.
Mooshu Jenne http://mooshujenne.com/

Pumpkin Pound Cake

Between this month and next many people will get tired of the relentless pumpkin recipe posts. Please let me add to that irritation :) Pumpkin marks one of the most beautiful times of the year. Gloomy weather, autumn colored trees, and decorated yards all scream Happy Fall! Witches on broomsticks, black cats, graveyards, and spooky set ups galore but don’t forget your apple cider with a slice of Pumpkin Pound Cake!

pumpkin pound cake

A few days ago I posted about how to roast a pumpkin for pumpkin puree. This is one of the recipes created from that puree. I swear by fresh roasted pumpkin.  The aroma when this is baking tingles your nose and beckons the spirits whom plan to haunt on All Hallow’s Eve! Can you see the speckles of flavor dripping from the whisk?

Pumpkin pound cake

Maybe we should get a little closer so you can see the pretty pumpkin spiced dough. This is a simple recipe and so fun to pass along to friends or neighbors to get the baking season going. What are your favorite recipes to share that contain pumpkin?

Pumpkin pound cake

My son harassed me over this recipe. He wouldn’t stop till he could get a slice. See his hands here pouring the icing as I photographed it. He just wanted me to finish it so badly so he could eat it all. If I let Chancelor he would eat the whole loaf on his own with hot chocolate or a spiced latte in the other hand.

pumpkin pound cake

We like a lot of icing so it really dries to the loaf. It’s amazing that they like this as they don’t like normal butter cream icing. They will scoop it right off cupcakes and cakes. Though, I admit I prefer icing rather then thick frosting on cupcakes. What do you prefer?

Remember to ice it cold and let it dry so it crumbs like this when you slice it. Let me know in the comments below what decorations are you setting up and what would you pair with this Pumpkin Pound Cake?

Pumpkin Pound Cake

Yield: Two loaves

Pumpkin Pound Cake


For Pumpkin Pound Cake
3 cups all purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup greek yogurt plain
6 egg whites
2 cups fresh pumpkin or canned pumpkin
For Cinnamon Icing
2 cups powdered sugar
2 teaspoons cinnamon


Preheat oven to 350º. Grease two glass loaf baking dishes and set aside.

Add flour, spices, baking soda, and baking powder into a mixing bowl. Set to low speed for 30 seconds. Combine the sugar, Greek yogurt, and egg whites. Mix until well blended. Fold in the pumpkin puree.

Pour the batter into two glass baking loaf dishes about half way up the dish and bake for 60 minutes or until knife inserted comes out clean. Cool cake on wire rack. Remove from the loaf dish and place on parchment paper.

In a small bowl add powdered sugar and 2 tablespoons water. Whisk well until consistency is like icing. If you need to add a little more water until you receive the desired texture you may do so. Add cinnamon and whisk. Pour over cooled cake and let dry before serving.


Strawberry Banana French Toast & Calphalon Giveaway

Before I tell you how to win the Calphalon digital convection oven you must first read all about my strawberry banana french toast I baked up in my very own Calphalon digital convection oven that they so sweetly sent me.

For years I bugged the other half to buy me a convection oven to use endlessly for easy dinners. What I LOVE about this convection oven is the size. It fits a small pizza or a 9×13 cookies sheet. Yes, you can bake cookies in it in the summer without heating up the entire house. How brilliant is that in Texas’ super hot summer heat!

The oven is perfect for teenagers that have light cooking skills. On more then four occasions now my teenagers have used it to make their dinners while the other half and I headed out for date night. They love it too! The convection oven has custom time and temperature settings for bagels, pizza and cookies. The pull out crumb tray makes it a breeze to clean. It takes reading the manual and playing with the settings to get use to and remember how to work it. I already have it aced though!

Below the recipe is the giveaway but first here is a look at one of the easy make head or do the day of breakfast recipes we baked up in the digital convection oven.

Strawberry Banana French Toast

Strawberry Banana French Toast & Calphalon Giveaway

Strawberry Banana French Toast & Calphalon Giveaway


1 banana; sliced
4 strawberries; remove tops and sliced
3 sliced of french bread; crusts removed and tear into small pieces
2 eggs
1/4 cup milk
1 tablespoon cinnamon
2 tablespoons sugar
1 teaspoon vanilla


Preheat oven to 375 degrees F.

In a medium bowl, add in egg, milk, cinnamon, sugar, and vanilla. Whisk until mixture is well blended.

In a baking dish, add bread, bananas, and strawberries. Toss to even out the fruit with bread. Top with wet mixture and bake for 25 to 30 minutes until egg is set and top is lightly browned. Serve warm.


Please follow the instructions on the Rafflecopter below in order to enter to win the Calphalon digital convection oven. It is mandatory that you comment the blog in order to be entered to win! Don’t forget that you can tweet about the giveaway daily through the Rafflecopter for extra daily entries! If you share it on Pinterest let me know in the comments for another extra entry.

calphalon digital convection oven

a Rafflecopter giveaway

*Disclosure: Calphalon is providing one winner with a digital convection oven.  I was not reimbursed for writing this post and all opinions expressed here are my own.

Cinnamon Cranberry Bread

Every year, I like to bake breads during the holiday season. This Cinnamon Cranberry bread quick recipe is amazing! The heat from the oven warms the house and the smell of this bread makes it feel like the holidays. Mostly, I love share this quick bread with friends. It comes together quick, moist, and with a good hard outside easy for slicing.

If you want to get a bit more creative just make some cinnamon butter or homemade jams or jellies to share with the loaf in decorated mason jars. If you do not have time to decor the jars just add a themed cupcake wrapper between the seal and lid. To decorate the bread just wrap with parchment paper and yarn, ribbon, or baker’s twine. Red or green twine is perfect to match the holiday spirit.

Using decorative mini loaf pans can make this bread easier to gift. Put them in a basket with a simple new kitchen cloth themed for the holidays. Another great way to gift them is to add them to a basket of home baked goodies. I usually make these goodies for my friends as I love to add to their recipe collection. I use Pumpkin Beans recipes cards to add my recipe to the basket or even share at baking parties.

What’s your favorite quick bread? One of my favorites is banana bread with no nuts. I can double the bananas and share at any time of the year. It’s a great gift to the neighbors or for housewarming gifts.

Let me know how you decorate up your home baked goodies to share at the holiday season. I love Pinterest links as well. It helps me find new boards and people to follow :) I have a board for homemade gifts which I love to pin all types of goodies too!

Cinnamon Cranberry Bread

Total Time: 2 hours

Yield: Two loaves depending on loaf pan size

Cinnamon Cranberry Bread


For Bread
1 stick butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 bag of cranberries
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons cinnamon
Olive oil spray
For Glaze
2 cups powder confectioners sugar
Water, rum, or vanilla


Preheat the oven to 350 degrees F and put a rack on the middle shelf.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

In another large bowl of a stand mixer, cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs in one at a time. Stir in the cranberries, sour cream and vanilla and beat until just combined. Add the dry ingredients. Spray the glass loaf pans with olive oil spray. Pour the batter into the glass loaf dish.

Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. You can serve it with jams, jellies, or cinnamon butter.

To make a glaze just add the 2 cups of powdered sugar to a stand mixer fitted with the paddle attachment. Add in a few tablespoons of water, rum, or vanilla for flavor. Add in 1/4 cup of water and mix until it forms a glaze. If it is too thick add more liquid, if it is too thin add more powdered sugar.


Granola Blueberry Muffins & Granola Banana Muffins

The lovely people over at Cascadian Farms were fabulous enough to send me two boxes of their new Ancient Grains Granola cereal and give me two to give away plus a tote! Before we get to the giveaway there is this delicious recipe for granola blueberry muffins and granola banana muffins I want to show you first. After the family sampled Ancient Grains Granola they instantly decided that we needed to make a recipe from it. A short discussion went from granola bars to muffins. Since it is on my food list to make my own muffin recipes, I figured why not!

Granola Blueberry Muffins

My son, Chance, quickly stated that these were the BEST blueberry muffins he had ever tasted. Though his idea is he made them. He did all the measuring and mixing while I, of course, directed him with my recipe. Since they are teenagers now my goal is to teach them to cook like me but always keeping a few recipes secret. That way when they move out they have to come home to have their favorites.


These are simple muffins to bake and make a quick healthy breakfast on the way to school. In fact, my son was eating one on the way out the door this morning. However, today is my son Tommy Lee’s 17th birthday. He and I are about to head out to have lunch for just the two of us at the Chinese buffet; that way he will get his fill of sushi. Bake these yummy muffins this Fall :)

Granola Blueberry Muffins & Granola Banana Muffins
Yields 10
Write a review
Total Time
45 min
Total Time
45 min
  1. For Blueberry
  2. 2 cups Whole Wheat Flour
  3. 1 cup brown sugar
  4. 3/4 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 3/4 teaspoon ground cinnamon
  8. 1 cup Ancient Grains Granola cereal
  9. 1 cup fresh blueberries
  10. 1 1/2 cup buttermilk
  11. 2 tablespoons vanilla
  12. 1/3 cup olive oil
  13. For Banana
  14. 2 cups Whole Wheat Flour
  15. 1 cup brown sugar
  16. 3/4 teaspoon salt
  17. 1 teaspoon baking powder
  18. 1 teaspoon baking soda
  19. 3/4 teaspoon ground cinnamon
  20. 1 cup Ancient Grains Granola cereal
  21. 1 cup fresh cut bananas (about three bananas)
  22. 1 1/2 cup buttermilk
  23. 2 tablespoons vanilla
  24. 1/3 cup olive oil
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In large bowl or bowl of stand mixer, add in two cups whole wheat flour, one cup brown sugar, salt, baking powder, baking soda, cinnamon, and granola. Mix on low for about 30 seconds to one minute. Add in one and half cups of buttermilk, vanilla, and olive oil. Mix for about 1 minute until well incorporated; do not over mix. Add in fruit and mix for about 30 seconds until fruit is distributed.
  3. Line cupcake pan with liners and spray with olive oil cooking spray to help the muffins from sticking to the liners. This is optional. Using a large ice cream scoop, scoop in muffin mix which should be level with top of the cupcake liner. Sprinkle extra granola on top of each muffin and bake for 16 to 18 minutes.
  4. Serve with fresh jam or pumpkin butter.
Mooshu Jenne http://mooshujenne.com/

To enter the giveaway fill out the Rafflecopter below.

a Rafflecopter giveaway

*Disclosure: I was given two boxes of Cascadian Farms Ancient Grains Granola to review. I was not reimbursed for writing this post and all opinions expressed are my own.

Pumpkin Nutella Bread – Fall Fest FN Dish

This is my contribution to the Fall Fest FN Dish on Food Network this week. Don’t forget to check out the other great recipes below my recipe here.

pumpkin nutella bread

Chelsea, my best friend and cousin, came in on Sunday to visit me. Monday night we went to see one of our old friends and phenomenal guitarist Jonny Radtke from Kill Hannah (Polar Moon). Although, he was not on tour with Kill Hannah he was playing with the band Filter; which was cool to see. One of the arts we at Muusat enjoy is making treats for our friends in a few bands. Monday night we took them some popcorn balls and pumpkin nutella bread. After a few marriage proposals from Phil ( jokingly of course ;) ) we were glad to see they enjoyed the food just as much as we enjoyed the show. Can not wait till next time! Lots of hugs to Jonny and Filter!

pumpkinnutellabread (2)

For pictures and more about the show; check out Muusat.com

Pumpkin Nutella Bread
Yields 2
Write a review
  1. 3 1/2 cups all purpose flour
  2. 2 teaspoon baking soda
  3. 1 teaspoon salt
  4. 3 tablespoons pumpkin pie spice
  5. 3 cups sugar
  6. 1 cup vegetable oil
  7. 1/2 cup water
  8. 1 cup sour cream
  9. 2 cups canned pumpkin (not pumpkin pie filling; I use one roasted pie pumpkin)
  10. 4 eggs
  11. 2 teaspoon vanilla extract
  12. 1 container of nutella
  13. Olive oil cooking spray
  1. Preheat the oven to 350 degrees F. Spray two regular sized glass loaf pans with olive oil cooking spray. Set aside. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside. In a large bowl, whisk together sugar, oil, water,sour cream, pumpkin, eggs, and extracts. Whisk until smooth and combined. Slowly stir in the flour mixture. Mix until ingredients are combined.
  2. Pour the batter into the loaf pans, making sure batter is evenly divided. Drop one large spatula full of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 60 minutes or until a toothpick comes out clean. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool half way before slicing.
Mooshu Jenne http://mooshujenne.com/

Other great recipes for Pumpkin on the FN Dish Fall Fest this week:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars

The Cultural Dish: Pumpkin Waffles

Cooking With Elise: Pumpkin Chip Scones

And Love It Too: Creamy Pumpkin Fruit Dip

CIA Dropout: Pumpkin Panna Cotta With Gingerbread

Haute Apple Pie Girls: Pumpkin Bread Parfait

I Am Mommy: Pumpkin Pancakes

Dishin and Dishes: Maple Pumpkin Creme Brulee

Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel

Napa Farmhouse 1885: Pumpkin Pizza

Daydreamer Desserts: Pumpkin Fattigman

From My Corner of Saratoga: Baking Pie In The Pumpkin

FN Dish: The Ultimate Pumpkin Soup

Cooking Channel: Pumpkin Risotto

The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows

Daily*Dishin: Pumpkin Praline Cheesecake

ZaikaZabardast: Pumpkin Jalebi

Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

Coco Monkey Pancakes with Tommy

First, I would like to say that this is recipe comes from Our Best Bites. It’s the yummy Chunky Monkey pancakes aka chocolate banana pancakes.  We also experimented and added a new ingredient. This is such a filling pancake that I could not even eat a full one!

cocomonkypancakes (4)

So, yesterday my son and I were discussing food and his picky eating habits. He is 15 and should love food but doesn’t. He loves breakfast but not much dinner food. I thought if I prompted him to cook that maybe he would get a interest into experimenting with foods. I am hoping this will open him up to more flavors and trying new foods.

cocomonkeypancakes (1)

This morning I was looking at Our Best Bites website at the Apple Cider Caramels. I showed him the caramels and he said they looked good and we started to browse. He said “What are those pancakes?!”. He asked to make them. I, of course was like absolutely! My son made his first batch of pancakes on his own. He loved them and even decided to add cocoa into the batter after making a few from the recipe. Now he has a fantastic idea for another set of pancakes that him and I together will be posting soon!

Here’s the recipe for the Chunky Monkey Pancakes at Our Best Bites site. Below is pictures and our adaption from Our Best Bites recipe.

Coco Monkey Pancakes
Write a review
For Pancakes
  1. 1 1/2 cup flour
  2. 3 tbsp sugar
  3. 2 tsp baking powder
  4. 1 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1 1/2 cup milk (buttermilk would be better but this is what we had)
  7. 1 tsp vanilla extract
  8. 1 tbsp canola oil
  9. 2 large eggs
  10. 2 ripe bananas
  11. 1/4 cup chocolate chips tossed with 2 tsp flour
  12. Cooking Spray or butter for pan
  13. 3 tbsp cocoa (Hershey's or Nestle)
For Syrup
  1. 1 cup maple syrup
  2. 1/2 cup peanut butter
  1. Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine milk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir. Add in your cocoa and stir.
  2. For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
  3. Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter or cooking spray and then pour on pancake batter. Wait until bubbles form and edges are set and then flip. Pull from griddle and top with butter, syrup and some cocoa powder.
  4. This recipe makes about 15 pancakes depending on size.
Mooshu Jenne http://mooshujenne.com/