Turkey, Salsa and Egg Meal

Sue made this for cooking circle a few weeks ago and it was great!
 Vera

1 Lb. Ground Turkey
1 bottle salsa
Eggs

Brown turkey.  Add salsa and let it heat up.  Crack eggs on top and let cook until desired "doness" and serve.

Breakfast Tator Tot Casserole

I don't have a source for this recipe.  I printed it off sometime in the last month and stashed it in my recipe binder.  I don't always love breakfast casseroles, sometimes they are soggy or weird but this one was really good!  My family thought it tasted like the filling for breakfast burritos and the husband actually ate it wrapped in a tortilla with salsa.

1 lb cooked ground sausage or cubed ham or bacon, just make sure it is cooked (I used sausage)
2-4 cups shredded cheddar cheese
2 cups milk
4 eggs
2 lbs frozen tator tots

Spread cooked meat evenly in the bottom of a 9x13 inch pan, then spread cheese over the meat.
In a large bowl, mix together the eggs and milk. (I added a little salt and pepper at this point.) Pour over cheese.  May be refrigerated overnight at this point.

Top with frozen tator tots.

Bake in a preheated 350 degree oven for 45 min.

Cinnamon Bun Pancakes with Icing

Every once in a while if we have a slow Sunday morning or a rare Saturday with a little time to spare we will whip up a batch of these fun pancakes.   Matti didn't include her recipe for the maple syrup icing and since I am a little weird about maple syrup and which foods they belong with I stick with this easy vanilla icing.  Some of my kids prefer to forgo the icing and just eat them with maple syrup.

So..I have an obsession with breakfast food. I love it all.
Especially pork products (think ham, bacon and sausage).
I'm also a sucker for breakfast sweets...so pancakes, donuts, danish, cinnamon rolls...etc, are just up my alley.

When I saw this recipe, I almost fell over with excitement.
Pancakes and cinnamon rolls in one?!?!? Be still my heart.
We made them for dinner tonight (yes..the ever classic "breakfast for dinner", i.e. "i'm much to tired to cook anything of great effort...so you're getting THIS").

It was great.
My kids ate it right up...and then seconds.
Of course, how can you pass up a pancakes that tastes like a cinnamon roll...topped with maple syrup icing?
It's super easy too.

Enjoy!

Matti

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with icing over the top.

Vanilla Glaze

You could use any powdered sugar glaze, but I love this one.

Marie

1/3 cup butter or margarine

2 cups powdered sugar

1 1/2 tsp vanilla

2-6b Tlbs hot water

Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.

Baked Oatmeal

I have had this recipe that I found over at oneshetwoshe.com sitting in my favorites list ever since I first saw it. I love oatmeal and love that my kids love it. In fact, if you haven't tried Vera's (Sue's) Pumpkin Pie Oatmeal yet, you really ought to! I finally made this baked oatmeal on Sunday and it was a hit. I was a little nervous when it came out of the oven, it didn't look like I had pictured it. It only took one bite, however to realize that is recipe is a must-keep.
Marie

1/2 cup melted butter
2 eggs
3/4 cup packed brown sugar (or 1 cup white sugar, depending on your preference)
2 tsp. baking powder
1 cup milk
3 cups Old Fashioned oatmeal (not quick)
1 tsp. salt
Mix together butter, eggs and sugar in a medium bowl. Stir in the rest of the ingredients, baking powder, milk, old fashioned oatmeal, and salt.
Pour the mixture into a sprayed/greased 9x13 dish.
Bake at 350 degrees for 30 minutes.
Serve with milk or any other toppings you like.

Pumpkin Pie Oatmeal

Sue posted this on her blog and made some for breakfast and it is AMAZING!!! - Vera

(Makes 4 servings)

(Note: the egg whites were my addition in order to get more protein. They are optional.)

Ingredients

1 cup dry oats, cooked

1/2 cup pumpkin purée

1 tsp. pumpkin pie spice (no sugar added)

4 egg whites (optional)

1/4 cup pecans per serving

Maple syrup to taste

Directions

Step 1 – Cook the oats according to package directions.

Step 2 – In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.

Step 3 – Put some oats in a bowl and top with pecans and maple syrup.

Eat and Enjoy!

Nutritional Content

1 serving = 1/4 of the recipe

(Figured with 1 tbsp. maple syrup per serving and 5 pecan halves per serving. Also includes the egg whites.)

Calories: 204

Total Fat: 7 gm

Saturated Fats: 1 gm

Trans Fats: 0 gm

Cholesterol: 0 mg

Sodium: 59 mg

Carbohydrates: 31 gm

Dietary fiber: 4 gm

Sugars: 14 gm

Protein: 7 gm

Estimated Glycemic Load: 17

Creme Brulee French Toast

I have to admit, I didn't take pictures of this because I really didn't think it would taste this good! I am not a fan of most breakfast casseroles or baked bread/egg/milk mixtures but this one is defiantly blog/company worthy! The recipe is from Or So She Says.

1/2 cup butter
1 cup brown sugar
2 T corn syrup
Melt ingredients together and pour into the bottom of a metal cookie sheet. Don't use glass or it will turn out soggy.

For the dip
5 eggs
1 1/2 cups half and half
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
Mix together and dip the bread. Place the bread on top of the syrup in the pan. You can make this the night before and cook it in the morning or cook it right away. Bake a 350 for 32-36 min flipping half way through.

*I 1 1/2 this recipe to make it fit in my 11X17 inch jelly roll pan. It served my family of 7 with leftovers, which were also delicious. I used 12 slices of loaf bread and baked 18 min on each side. I also made it the night before. It is really rich, you won't want syrup!

Cinnamon Bun Pancakes with Maple Butter Syrup (icing)

So..I have an obsession with breakfast food. I love it all.
Especially pork products (think ham, bacon and sausage).
I'm also a sucker for breakfast sweets...so pancakes, donuts, danish, cinnamon rolls...etc, are just up my alley.

When I saw this recipe, I almost fell over with excitement.
Pancakes and cinnamon rolls in one?!?!? Be still my heart.
We made them for dinner tonight (yes..the ever classic "breakfast for dinner", i.e. "i'm much to tired to cook anything of great effort...so you're getting THIS").

It was great.
My kids ate it right up...and then seconds.
Of course, how can you pass up a pancakes that tastes like a cinnamon roll...topped with maple syrup icing?
It's super easy too.

Enjoy!

Matti

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing over the top.

Vanilla Glaze

You could use any powdered sugar glaze, but I love this one.

Marie

1/3 cup butter or margarine

2 cups powdered sugar

1 1/2 tsp vanilla

2-6b Tlbs hot water

Melt butter over low heat in saucepan; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, one tablespoon at a time, until smooth and the consistency of syrup.

Pioneer Pancakes

By Marie
Veronica brought this recipe home from her family and consumer science class a few months ago. These are the easiest pancakes to make, just put everything in your blender. It also uses up some of that wheat that so many of us have sitting in our pantry! I double it for my family of 7.

Place in a blender:
1 cup milk
3/4 cup wheat kernels
Blend on high speed for AT LEAST 2 minutes or until wheat kernels are ground.

Turn off blender and add:
2 eggs
2 Tlb sugar
1/2 tsp salt
1/2 cup flour
1 tsp baking soda
2 tsp baking powder
1/4 cup oil
Blend together on medium speed until combined. You may have to add more flour or milk to reach your desired consistency.
Cook on griddle at 350 degrees or frying pan on medium heat. Turn pancakes when they are bubbly on top.

Peanut Butter Banana Muffins

Here is another recipe that I found while I was searching for things to make with all the bananas my husband brought home from work. I actually made them last week and they were yummy, I am just not getting around to posting this recipe.

-Brenda

Muffins

1 cup flour

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1 tablespoon baking powder

1 cup milk

1/2 cup peanut butter

1/2 cup mashed banana

1 egg, beaten

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Streusel Topping

1/4 cup flour

2 tablespoons butter, melted

2 tablespoons packed brown sugar

Preheat oven to 350 degrees. Grease 18 muffin cups (you could also line with muffin liners). Combine 1 cup flour, oats, 1/3 cup brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.

In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.

Bake at 350 for 15-20 minutes or until golden brown.

Puffy Oven Pancake

By Vera - Brenda showed this to me out of the Betty Crocker Cook Book.

2 Tbsp. stick margarine or butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp. salt
Lemon juice and powdered sugar or cut-up fruit, if desired.

Heat oven to 400 degrees. Melt margarine in pie plate (use a 9x9 square pan because I don't have a pie plate); brush margarine on side of pie plate.

Beat eggs slightly in medium bowl with wire whisk or had beater. Beat in remaining ingredients except lemon juice just until mixed (do not over beat). Pour into pie plate.

Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.

Serves 2 to 4.

Apple oven pancake:
Prepare Puffy Oven pancake as directed above - except sprinkle 2 Tbsp. packed brown sugar and 1/4 tsp. ground cinnamon evenly over melted margarine in pie plate. Arrange 1 cup thinly sliced, peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

Gingerbread Pancakes

By Vera - I had these at the Wiscombe's for Christmas Brunch and they were awesome!

Gingerbread Pancakes:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/4 cup milk
1/4 cup molasses
3 Tbsp. cooking oil
1 recipe lemon sauce (see below)

In a medium mixing bowl stir together flour, baking powder, cinnamon, ginger, baking soda ans salt. In a large mixing bowl beat the egg and milk until combined. Then beat in molasses and cooking oil. Add the flour to the milk mixture and stir just till blended but still slightly lumpy. Pour about 1/4 cup batter for each pancake onto a got, lightly greased griddle or heavy skillet. Cook over medium heat until browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauces. Makes about 10 pancakes.

Lemon Sauce:
1/2 cup sugar
4 tsp. cornstarch
dash ground nutmeg
1 cup water
t Tbsp. butter
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

In a small saucepan stir together sugar, corn starch and ground nutmeg. Stir in water. Cook and stir until thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat. Add butter, lemon peel and lemon juice. Stir just until butter melts. Served warm. Makes 1 1/4 cups.

Pumpkin Pancakes

by Brenda

I loved these when I had them at IHOP and recently found this recipe that we tried and loved.

1 3/4 cup milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
1 tbsp distilled white vinegar
2 cups flour
3 tbsp packed brown sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp soda
1/2 salt

Beat together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Stir dry mixture into wet mixture just until combined.

Cook up on a griddle. Very important, keep the griddle down to a lower heat. I found that cooking them on medium the first batch cooked good, but as the pan got warmer, they browned too quickly, but the inside was just a little doughy for my taste. So, I suggest keeping the heat down a little so the inside gets cooked and the outside doesn't get too browned/burned.

IHOP serves them with whipped cream, but when I made them at home, we just put maple syrup on them.

Notes: I used pumpkin puree that I froze last year so I only added 1 1/2 cups milk so they wouldn't be too runny. After tasting batter, I added another tsp (3 tsp total) of the pumpkin pie spice because we like more of the pumpkin flavor.

Creme Brulee French Toast

posted by Vera
I haven't tried this, but saw it on the Today Show web-site and thought it sounded good. If someone tries it, let us know how it turns out!

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
an 8-9 inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2 inch baking dish. Cut six slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla and salt until combined well and pour evenly over bread. Chill mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread t room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 minutes.
Serve hot French Toast immediately.