Jolene's Recipe Journal

Ah, vacation.  For us, that means sleeping in, nowhere to be unless we want to go there.  It also means being able to prepare breakfast instead of just a quick bowl of cereal or muffin on the way out the door.  I've been collecting breakfast recipes for weeks.  I've never made anything but traditional pancakes, so I was excited to give these a try. 

School's out and that means my teenage son is home all day, rummaging through the cabinets and fridge, grumbling about being hungry.   I like to keep some sweet and savory things on hand to cover both bases.    Muffins are a go-to.   They come together so quickly, and I can make them when I have time and freeze them.

Disclaimer- This is a sponsored post. I was provided with a selection of Cabot Cheese in order to create an original recipe.  All opinions are my own.  Being from New England, we are huge Cabot fans.   We've toured the Visitor's Center , and there's always some of their products in our fridge.     It was like Christmas in June when my box of cheese arrived.  I knew immediately I wanted to use the Chipotle Cheddar, but what to make?

This week I'm celebrating the 2 year anniversary of becoming a Community Cook for Taste of Home and what better way to do it than with these Stuffed Hash Browns?      

Did you know June is National Dairy Month?  This week I'll be sharing recipes that feature some of our favorite dairy products. I'd like to thank From Gate to Plate and Cooking with Carlee for hosting this event, be sure to check out the recipes they and the other bloggers are sharing via the links at the bottom of the post!

The calendar is telling me that it's the first thursday in June (where did May go?) and that means it's time to #FillTheCookieJar!   This month's theme is Summer, and I had a bit of a hard time getting into the spirit of things.