BAKED OATMEAL

BAKED OATMEAL
My family liked this more than the one in McCleve cookbook.  Jenna likes it with peanut butter and banana on top (me too -yum!)  This recipe came from Jessica Walker.

DOUBLE IF DOING IN A 9x13

Combine all ingredients and put in a 8x8 pan.  Bake for 35-45 min or until golden and middle is firm.  Serve with milk or cream.

1/4 cup butter, melted
2 cup oats
3/4 cup slivered almonds, toasted
1/2 cup dried cranberries
1 tsp cinammon
1 3/4 cup milk
2 eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt

PEANUT BUTTER WAFFLES AND SYRUP

We liked.  Did 1 cup whole wheat pastry flour. Next time I would like to add some oats. So yummy with Nutella or chocolate chips.

Peanut Butter Waffles
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 cups milk
1/4 cup oil
1 tsp vanilla
1/2 cup peanut butter (I recommend crunchy)

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, milk, oil, vanilla, and peanut butter till smooth. Add to the dry ingredients and stir till barely combined. Cook in a hot waffle iron and serve warm.


Peanut Butter Syrup
Fit in the small syrup bottle.

2/3 cup sugar
1/2 cup water
1/3 cup peanut butter
1/2 tsp vanilla

Bring sugar and water to a full rolling bowl in a small saucepan. Remove from heat and stir in peanut butter and vanilla. Stir till peanut butter is melted and syrup is smooth. Syrup thickens as it cools.

CARROT CAKE WAFFLES

CARROT CAKE WAFFLES
These really tasted like carrot cake.  We had with cream cheese and syrup.  Yum!  Perfect dinner.  Makes 4.  I made the mixtures before going to work - made it for a quick dinner (didn't mix the flour with wet mixture until right before making)

https://www.healthyseasonalrecipes.com/carrot-cake-waffles/

• 3 large eggs
• 2/3 cup apple juice
• 1/3 cup avocado oil or organic canola oil (used avocado)
• 3 tablespoons dark pure maple syrup, plus more for serving
• 1 cup peeled and shredded carrots, about 2 medium
• 1 8 ounce can crushed pineapple, drained well
• 3 tablespoons raisins (Abagail didn't like the raisins)
• 3 tablespoons chopped toasted walnuts (used pecans)

---

1 1/4 cups white whole-wheat flour (used pastry)

¾ cup all-purpose flour

2 teaspoons baking powder

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon nutmeg

whipped cream cheese, optional

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES
Everyone loved!  Perfect fall dinner!  Could easily half the streusel amount.  Good without streusel on both sides.

STREUSEL (can 1/2 this amount)

• 1/2 cup all-purpose flour (about 2 ounces)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cut into chunks

PANCAKES:

• 3/4 cup all-purpose flour (about 3 ounces)
• 1/2 cup whole wheat flour (about 2 ounces)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup milk
• 1/2 cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

1. Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
4. Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

DARK CHOCOLATE WAFFLES

https://cafedelites.com/2016/04/07/dark-chocolate-cake-waffles/

We loved these!  Had with peanut butter syrup and melted Nutella (200 for 5 min).  Would be super good with vanilla ice cream.

Dark Chocolate Cake Waffles

Dark Chocolate Cake Waffles are rich and decadent, chocolate cake transformed into waffles! Perfect for breakfast or dessert with no complicated steps!

Servings: 4 -6 Waffles

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose flour (or plain flour)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs , lightly beaten
• 1/3 cup oil (or reduced fat melted butter)
• 1 3/4 cups milk (unsweetened almond milk or skim/2% fat milk)

Instructions

1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions
4. Serve warm with powdered sweetener or sugar and melted Nutella or chocolate.
5. To make a Nutella Ganache: Melt 1/4 cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome.

BREAKFAST POCKETS

https://www.keyingredient.com/recipes/14617061/breakfast-pockets/

BREAKFAST POCKETS
These were really good.  Froze most of them for kids to have later.  Reheated well.  The only things the kids didn't like was the potatoes.

• 
  
• 1½
  tablespoons yeast
• ½
  cup warm water (110 degrees)
• ¾
  cup evaporated milk (110 degrees)
• ½
  cup vegetable oil
• ¼
  cup sugar
• 1
  egg
• 1
  teaspoon salt
• 3½
  cup flour
• 
  Filling:
• 1
  pound bulk sausage
• ½
  cup onion, chopped
• 1½
  cup frozen hash brown potatoes, thawed
• 7
  large eggs
• 3
  tablespoons milk
• ½
  teaspoon salt
• ½
  teaspoon pepper
• ½
  teaspoon garlic salt
• pinch of cayenne pepper
• 2
  cups cheddar cheese, shredded
  
  Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  
  Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350 degrees fahrenheit. Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
  
  To freeze: Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

BREAKFAST BURRITOS

BREAKFAST BURRITOS
These are really good.  Love making a big batch and keeping some in the freezer.  Some times I add spinach to the eggs.  I would also like to try adding frozen tater tots hoping they would warm up enough when cooking burrito in the oven.  I like to eat them with Taco Sauce.

 http://fabulesslyfrugal.com/fabuless-freezer-cooking-breakfast/

UPDATE: This is seriously one of my families favorite meals for dinner, breakfast or lunch.  I like to make lots and freeze.  I think they taste better once they have been frozen and reheated.  We like the sausage links instead of ground sausage.  This last time I got one package regular and one package bacon flavored.  Each burrito got one of each. Yum!  Also my favorite cheese combo is sharp cheddar and monteray jack.  I put a little in each.  Yum!  We like to have with fruit salad and potato rounds or tots.

UPDATE: Made these to eat on a trip to WA for Lexi's baby blessing.  Lisa had the idea of adding green chilies - must try!
 
FOR ONE FAMILY
1 to 1 1/2 lbs ground sausage cooked
12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar
1 cup shredded pepper jack (any cheese will work)
8 burrito size tortillas
 
FOR SIX FAMILIES
6 – 9 lbs ground sausage
72 eggs scrambled w/ salt/pepper
6 cups shredded cheddar
6 cups shredded pepper jack
48 burrito size tortillas
TO PREP: Cook sausage, scramble eggs, shred cheeses.

TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag.

TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.


 I haven't the one below but it looks good.

http://fabulesslyfrugal.com/freezer-meal-recipes-breakfast-burritos/


This makes 12-18 burritos

• 1 pound ground pork sausage (bacon good too)
• 1 lb. frozen cubed Ore Ida potatoes
• 12 eggs, beaten
• 2 T. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T. butter
• 2 10 oz. cans green chili sauce
• 12-16 burrito sized flour tortillas (I used regular size whole wheat tortillas this time and was able to make about 10 burritos.)
• 2 cups cheddar cheese, grated

To prep the burrito ingredients:
1. In a large skillet, brown the sausage. Remove from heat and drain excess fat. Set aside. Brown potatoes in oven by placing them on a baking sheet and broiling according to package instructions until crisp. Meanwhile, mix eggs, milk, salt and pepper together in a medium mixing bowl. Over medium heat, melt the butter in separate large skillet. Add egg mixture to skillet and scramble the eggs, removing from heat once the eggs are cooked but still moist. Warm green chili sauce over medium heat in saucepan until warmed through.
To assemble the burritos and prep to freeze:
2. Warm the flour tortillas on skillet or in the microwave until soft and flexible. Fill tortillas with 1/3 cup scrambled eggs, 2-3 T. sausage, and 1/3 cup potatoes. Top with cheddar cheese and green chili sauce according to taste. Fold tortillas snuggly into burritos. Wrap each burrito in plastic wrap, then place in freezer bags. Freeze.
On serving day:
3. Remove burrito from freezer and remove plastic wrap. Wrap in a paper towl and place in microwave on defrost for 3 minutes, then on high for 1 minute. Let cool and enjoy with sour cream or salsa!

GLAZED PEACH SCONES

GLAZED PEACH SCONES
http://honestcooking.com/glazed-peach-scones/
These are seriously the best scones ever!  I might even like them better the pumpkin ones.  Kylan was over and had one - he even liked them.

2 cups plus 2 T flour

• ⅓ cup brown sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed and cold
• 1 egg
• ¼ cup heavy whipping cream, plus more for brushing
• ¼ cup sour cream
• 2 tsp vanilla extract
• ½ cup fresh peaches, diced

Vanilla Glaze

• ½ cup powdered sugar
• 1 Tbsp vanilla extract
• 1-3 Tbsp heavy whipping cream

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

BREAKFAST BOWLS

BREAKFAST BOWLS
http://www.thirtyhandmadedays.com/2016/02/hearty-make-ahead-breakfast-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

My family loved these!  I added a meat to it as well.  I had Yukon Gold potatoes on hand.  Forgot to add the salsa.  Would be good. I added spinach to the eggs. Would be good with peppers added.  We liked the potatoes so much when we had waffles a couple of days later I made the potatoes to go with them.

Hearty Make Ahead Breakfast Bowls

 

Print

Ingredients

• 3 lbs. red potatoes, cubed
• 1 Tbsp olive oil
• pepper to taste
• 9 large eggs
• Olive oil spray
• 1½ cups salsa
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1 inch cubes.
3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
8. Store in fridge for up to a week.
9. Reheat at 30-45 seconds in the microwave.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

PISTACHIO MUFFINS

MOIST PISTACHIO MUFFINS

We love the pistachio muffins from Albertsons.  I added 1 cup of milk and used coconut oil.  I sprinkled some turbinado sugar on top.  Everyone really liked them.  Made 6 regular and 12 mini.

1 egg
3/4 cup milk (add a little more if seems dry)
1/4 cup vegetable or coconut oil)
1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt (didn't add)
1 pkg (3.4 oz) instant pistachio pudding mix
1/4-1/2 cup chopped pistachio nuts, optional
turbinado sugar, optional

Preheat oven to 400.  Grease muffin tin (stuck to paper).  Beat egg with a fork.  Stir in milk and oil.  Stir in flour, baking powder, sugar, salt and pudding mix, just until moist.  Batter will be lumpy.  Bake for 20-25 minutes.

CAROLE PATON'S EGG CASSEROLE

CAROLE PATON'S EGG CASSEROLE
This in the McCleve cookbook pg 8.  Got recipe from Candace (Pacific Yurts).  So good!  Goes really good with a meat and some kind of bread (usually do zucchini or banana).

Butter a 9 x 13.  Layer a can of diced green chilies (sometimes  do two cans).  Cover with 1# grated jack cheese (any cheese will work).  Beat  1 dozen (or more) eggs.  Add 16 oz sour cream and beat.  Pour over cheese and chilies.  Bake 350 degrees 30-40 minutes.  

Serve with any of the following:
salsa
chopped tomatoes
chopped green onions
chopped cilantro

BISCUITS & GRAY

RANCH BISCUITS
This comes from Cowboy Cookbook pg. 201.  There are other biscuit recipes we have used.  This one is our favorite.  Make sure and don't do dough too thin or they will be hard.

1/2 cup water
1/2 cup sugar
2 cups buttermilk
1/2 tsp baking soda
1 tsp salt
1 pkg active dry yeast
1/2 cup vegetable oil
5 cups sifted, all-purpose flour (I don't always sift first)
4 tsp baking powder

Preheat oven to 450.  Combine the ingredients thoroughly.  Roll dough out on a floured surface to a 3/4" thickness (don't do thinner).  Cut out biscuits with a drinking glass or biscuit cutter.  Bake for 15-20 minutes.  Makes about 2 cookies sheets worth.


GRAVY
This came from The Pioneer Woman

1# ground breakfast sausage (see note below)
½ cup flour (I usually do 1/3)
4 cups whole milk (2% okay)
½ tsp seasoned salt
2 tsp (or to liking) pepper (essential oil works as well)

In a pan (not skillet) cook sausage. Once cooked add flour and stir until sausage is all covered (I usually do this with a whisk).  Gradually add all the milk.  Whisk or stir until it starts to thicken.  This can take 5-10 minutes.  You don’t have to stir the whole time but watch carefully so it doesn’t burn.  When at desired consistency add seasoned salt and pepper.

NOTE:
If you are using a sausage that is not breakfast just plain pork add sage, majoram, pepper, salt, red pepper (I don't add) and brown sugar (I don't add).