Pumpkin Waffles

I was in need of some fall foods this weekend.  I found this recipes when I was looking to use up some pancake mix.  The waffles weren't as firm as waffles are normally but top it with real maple syrup, cool whip and a little pumpkin spice and you will never know the difference.  I made extra for this week to throw in the toasters in the morning as I'm running out the door.  I also made my cheesy brat stew this weekend.  AMAZING as usual.

INGREDIENTS:

2 1/3 cup Hungry Jack Original Pancake & Waffle Mix

1/2 cup Libby's 100% pure pumpkin

1 1/2 cup skim milk
1/4 cup vegetable oil
2 tablespoons packed brown sugar

2 eggs

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/8 teaspoon ginger

DIRECTIONS:

Heat waffle iron and grease, if needed.

Combine all ingredients in a large bowl.  Stir ingredients until well blended.  Pour 1/3 cup of batter onto center of hot waffle iron. Close lid of waffle iron.

Cook about 4-6 minutes or until steaming stops. Carefully remove waffle.

Crockpot Egg Casserole

This was a huge hit on vacation at my cabin! It was very nice to wake up and breakfast was done.  Try different variations with this recipe.  I used ham I had frozen in the freezer and mozzarella cheese.  It only took about 6 hours in the crockpot and I would go any longer than that.  Don’t want to stay up till the wee hours to start the crockpot.  Use a timer that would use if you wanted your lights to turn on while you were gone on vacation.  It doesn’t the same thing for a crockpot.  I used a 7qt. crockpot for this recipes and it was pretty much to the top of the crockpot. 

Ingredients:

• 32 oz. bag frozen hash brown potatoes
• 1 lb. cooked ham, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation:
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.

Egg Casserole

Want a very unhealthy egg bake that tastes yummy?  I have a recipe for you.  This was pretty tasty but as you can see it isn't very good for you.  It is a little on the salty side.  You probably could half the recipe and make in a 8x8 pan.  Best part of this recipe is you can assemble the night before and just bake it in the morning.

1 dozen hard boiled eggs (sliced)
1 lbs. bacon, cooked and crumbled
3 cups crushed potato chips
4 tbsp butter
1/2 cup onion
4 tbsp flour
3 cups milk
2 cups Velveeta cheese, diced

Sauce:
Cook together butter and onion until onions are clear.
Mix flour and milk.  Heat until this thickens.  Add cheese.
Put butter and onion in sauce

Put 1/2 of the 1st three ingredients in the bottom of a 9x13 pan.  Then pour over 1/2 of the sauce.  Repeat layers (make 2 layers).

Bake at 350 degrees for 1/2 hour.

Oh-So-Good Granola Bars

So I try a new granola bar recipe.  I don't think I picked the right combination of dried fruit for mine but I will make this recipe again with a few adjustments.  I will cut back on the amount of fruit bit (too overpowering with 16oz), add a few more dark chocolate chips, and maybe try almonds instead of walnuts.  All in all... definitely a hearty granola bar and good for a breakfast on the run or a mid-morning snack.

Ingredients:
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips

Directions:

1. 1. Preheat oven to 325 degrees. Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray. Set pan aside.
2. 2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger. Add egg, applesauce, honey, brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.
3. 3. Spread mixture evenly in prepared pan. Bake for 30 to 35 minutes or until lightly browned around edges. Cool completely on a wire rack. Use edges of foil to lift cooked granola from pan, and cut into bars.

Ham 'n' Cheese Quiche

This is a very easy freezer meal and works great if you have leftover ham.  Make one for yourself and give one as a gift.   Need an idea for a new mommy to be... freezer meals are a great gift (so I have been told).  It can be eaten for breakfast, lunch or dinner.

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 oz) shredded sharp cheddar cheese
2 tsp dried minced onion
4 eggs
2 cups half and half cream
1/2 tsp salt
1/4 tsp pepper

Directions:
Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 400 degrees for 5 minutes.  Remove foil; bake 5 minutes longer.

Divide the ham, cheese, and onion between the shells.  In a bowl, whisk eggs, cream salt and pepper.  Pout in shells.  Cover and freeze one quiche for up to 3 months. 

To use from frozen: Completely thaw in the fridge.  Remove from fridge 30 minutes before baking.  Cover edges of the quiche with foil and bake at 400 degrees for 35-40 minutes or until knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.

Make Ahead French Toast

I was looking for a breakfast recipe that I could make the night before that wasn't an egg bake.  I found this one at Allrecipes.com (http://allrecipes.com/Recipe/Make-Ahead-French-Toast/Detail.aspx).  It is a pretty simple recipe but don't let the bread soak to long in the egg mixture, it will be soggy.

Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

Topping:

1/2 cup butter, melted

1 cup light brown sugar

2 tablespoons maple syrup

1 cup chopped pecans

Directions:In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

The next morning: Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Pick Apart Rolls

I loved when my mom would make this for us in the mornings.  It is so yummy.  I recently tried making this recipe at your cabin and needless to say I used to make dinner rolls and by morning you couldn't even see the pan.  The rolls have risen out of the pan and were all over the cookie sheet.  It was pretty comical but I made due. 

24 frozen dinner rolls (dough)

1 - 3 5/8 oz pkg of butterscotch pudding (not instant)

1/4c. melted butter

1/2 c. brown sugar

3/4 tsp cinnamon

Place frozen rolls in a greased bundt pan.  Sprinkle pudding over rolls.  Pour melted butter on rolls.  Sprinkle brown sugar and cinnamon on the rolls.  Let rise overnight uncovered.  In the morning bake at 350 degrees for 30 mins.  Take out of the over and turn upside down on a large plate or cookie sheet with sides.  Enjoy!

Baked French Toast

This is a super sweet breakfast but if you like french toast... you will love this recipe.

1 1/2 sticks butter (or 3/4c.)

1 1/2 cups brown sugar

1/2 c. maple syrup

Boil these three ingredients together, pour into bottom of 9x13 pan.

12 slices of English Muffin Bread

Cream cheese

Spread with cream cheese "sandwich style".  Place over caramel mix.

6 eggs

1 1/2 c. milk

Beat together and pour over bread.  Refrigerate overnight (or at least for 1 hour).  Bake at 350 degrees for 30 minutes.

Baked Oatmeal

This is great for mornings when you are in a rush and need something to eat in the car.  I cut the recipe in half and used a 9X9 or 8x8 pan. 

For a Healthier, Daily Version: decrease sugar to 2 cups, baking powder to 2 tsp., omit the butter completely and add 2-3 tbsp. flax seed.  When fresh fruit is in season, top the oatmeal with the fruit instead of baking it in. Also, it's delicious with thawed crushed (previously frozen) strawberries (no sugar added) on top.

2 1/2 cup brown sugar4 tsp. baking powder1 tsp. salt1 tsp. cinnamon1/4 cup butter, melted6 eggs3 cups milk9 cups rolled oats (NOT quick oats)2 cups dried or fresh fruit- blueberries, raspberries, wineberries, ground cherries (increase sugar by 1/4 cup since these are a bit sour), chopped peaches, apples, raisins or any combination

Using a large bowl, combine ingredients in the order listed above, stirring after each addition or so. Spread into a greased 9 x 13 inch baking dish and bake at 350 degrees for 20-30 minutes, until the edges begin to brown. Do not over bake.

It is best right out of the oven, but reheats well in the microwave. Can be eaten cold or warmed, with or without milk poured over it.

Eggs in Basket

This recipe was a huge hit.  Very cute and tasty.  I used frozen hash browns because I didn't have my food processor and I wasn't going to hand grate all the potatoes I needed.  This is another recipe from the Food Network compliments of Sunny Anderson.  It would be a very fun recipe for Easter brunch but it is a little on the putzy side.

Ingredients:

3 large russet potatoes, peeled (or a bag of frozen hash browns)
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped (or Ham)
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone (or shredded cheddar cheese)

Directions:
Special equipment: jumbo sized 6-cup muffin tin

Heat the oven to 350 degrees F.


1. In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
2. Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
3. Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
4. Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
5. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
6. Top the eggs with crispy prosciutto and serve immediately.

Serves 6
http://www.foodnetwork.com/recipes/eggs-in-baskets-recipe/index.html

Yoga Muffins

I substituted canned pumpkin for 2 mashed bananas and left out the chopped apple (not a fan of cooked apple) and used more berries. One thing to note, these muffins don't raise much so don't be afraid to fill the entire muffin cup.  They freeze really well.  I make 12 and put most in the freezer and take them out the night before I want one. 




Ingredients
1 cup Whole Wheat Flour
½ cups Rolled Oats, Slightly Ground (I give them a quick spin in my Magic Bullet)
1 teaspoon Baking Soda
1 teaspoon Cinnamon (heaping if you like cinnamon)
¾ teaspoons Salt
¼ teaspoons Allspice
1 cup Canned Pumpkin
¾ cups Applesauce
½ cups Brown Sugar (light Or Dark)
1 whole Egg
½ cups Chopped Apples
½ cups Chopped Walnuts
½ cups Blueberries, Fresh Or Frozen


Preparation Instructions
Flexible suggestions:
-Other kinds of flours, or a blend of flours works. I have used all-purpose and spelt as well as whole wheat.
-1 cup mashed ripe bananas instead of pumpkin
-3/4 cup mashed bananas instead of applesauce (if you use both of these substitutions at the same time, you will definitely have a more banana-y muffin!)
-Applesauce can be either jarred or cook up your own apples and mash ‘em (that’s what I usually do)
-You can vary the amounts of chopped apples, blueberries and walnuts to your own taste, and also leave out or substitute other fruits or nuts as you please. Just go with the flow!


Preheat oven to 350F
Prepare a 12-cup muffin pan (these also work in a 6-cup jumbo muffin pan.)
Take a deep breath, and let’s begin:
In a medium bowl, whisk together flour, ground oats, baking soda, cinnamon, salt and all spice. Set aside.
In a large bowl, mix together pumpkin, applesauce, brown sugar and egg. Enjoy the color and aroma.
Add flour mixture to the creamed mix and stir to combine.
Add chopped apples, blueberries and walnuts. Smile.
Fill each muffin cup completely with big spoonfuls of batter. They might even be heaping with batter. Enjoy the abundance.


Bake for about 30 minutes at 350. The flexibility of these muffins even extends to the bake time; I have accidentally left them in far too long and they still came out fine. See, everything is alright! You are divine, we are divine, the muffins are divine!


** Please note that I took this from another blog I follow but they are too good not to share.