Breakfast Casserole

I got the original recipe from here.  Try hers, I am sure it is DE-LISH however, I didn't have everything that I would have needed for her recipe, so I substituted a few things.

I make this, and then we have it for a couple days because I love eggs for breakfast! (measurements for cheese are approximate)

1 pkg. (26 ounces) frozen potatoes O'Brien (the kind with green pepper and onions)
1 pkg. sausage, fried up and crumbled
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded SHARP cheddar cheese
3 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker.

2. Top with half of the sausage, cheese, & green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

WW muffins

Got this recipe from Pat!


Weight Watcher Muffins

(2 points each)

Mix together:

1 & 1/4 cup skim milk

1 & 1/4 cup wheat bran

1/2 cup regular brown sugar

(do not use substitute)

Mix first three ingredients and set aside for 15 minutes

add:

1 & 1/2 cup wheat flour

2 teaspoons cinnamon

1 tablespoon baking powder

mix well then add:

8 oz. crushed pineapple in its own juice (do not drain)

2 egg whites

1/2 cup chopped nuts

1/2 cup raisins

1/2 cup dried cranberries

Mix well, fill muffin tins to the top (this does not rise much) . Bake at 350 degrees for 16-20 minutes. 12 muffins 

equal 2 points (old point conversion) each. One recipe should yield a dozen muffins if you don't use jumbo muffin pans!

*I leave out the cranberries,  raisins, and slightly increase the raisins. I also add about 1/2 cut shredded carrot, to increase the fiber, but not the calories.

Making and then freezing these makes a great quick breakfast or snack. They do not keep well for long unless frozen because of the moisture content.

Banana Bread

I got this recipe from here it's my new favorite!  My friend Sara told me about it, she says it's the bees-knees!  It is really really good! 

1 cup mashed bananas
1 cup sour cream
1/4 cup butter (I only bake with butter but the recipe called for margarine (gross!)
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Raisin Nut Quick Bread

I got this recipe from Sara who got it from Betty Crocker! It's very adaptable, she's done a million things with substituting the raisins, cinnamon, pecans.

3 cups flour
4 tsp baking powder
Cinnamon
1 tsp salt
1 beaten egg
1 cup sugar
1 2/3 c milk
1/4 c oil
3/4 cup raisins
1 cup pecans

Preheat oven to 350*

Combine Flour, baking powder, salt, cinnamon in one bowl.

Combine Sugar, egg, milk, oil in mixer. Mix away!

Add flour mixture. Mix until well combined.

Add in raisins and pecans.

Bake 1 hour 15 minutes.

Makes 2 loaves

Punkin Waffles

2 1/2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups vanilla soymilk

4 eggs

1/4 cup butter or oil

Mix Dry ingredients.

Mix Wet ingredients

Mix all together

Use your waffle iron as directed

Eat or freeze 

Banana Nut Waffles

Recipe from here

3/4 cup pecans
2 cups whole wheat white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1 t lemon juice
2 very ripe bananas, mashed (about 1 cup)
4 tablespoons butter, melted
1 teaspoon vanilla

Mix milk & lemon juice, let stand 5 minutes.  (you can use 2 C buttermilk if you have it)

Chop pecans, set aside
Meanwhile, combine flour, sugar, baking powder, pecans, and salt in large bowl. Beat eggs, Add buttermilk, mashed bananas, butter, vanilla and pecans; mix well.

Make waffles!

Pumpkin Waffles

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Mix dry ingredients.

Mix wet ingredients.

Mix them together.

Make them! YUMMY!!

Oatmeal Waffles

1 c whole wheat
1/2 c. white flour
1 c. quick oatmeal
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 1/2 c. milk
6 tbsp. oil
2 tbsp. brown sugar
1 t vanilla

Combine all ingredients. Blend with wire whip. Bake in waffle iron.

Got this recipe from here. Zucchini and blueberries!! YUMMY!!

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (I made 6).
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

WHOLEWHEAT OATMEAL BANANA PANCAKES

I got this recipe from Netta, one of my new blogs that I read. she uses skim milk, I used 2%.

1 C whole wheat flour
1 tsp baking soda
1 tsp. baking powder
1 1/2 C quick oatmeal
2 eggs , beaten
1 3/4 C milk
2 mashed bananas


Mix well.

Cook on hot griddle (use cooking spray).

French Toast Apple Casserole

INGREDIENTS
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon

1 (21 ounce) can1 apple pie filling

20 slices white bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Cut the bread in cubs, mix eggs, milk, vanila, maple syrup together. Mix in bread. Pour on top of apple pie filling. Cover the pan with aluminum foil and refrigerate overnight. (but if you forget, it works if it sits for like an hour...shhhh...)

In the morning, preheat oven to 350 degrees F (175 degrees C).
Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. Invert the pan onto a serving tray or baking sheet so the apple filling is on top (I didn't do this part, I served it right out of the dish!!). Serve hot

Breakfast Casserole

Breakfast Casserole

INGREDIENTS
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

This is a Pampered Chef recipe, it ended up being one of Phyllis's favorites, great for brunch, a sleepover. Anytime. I always kept the ingredients on hand because you never know when a kid would spent the night. Simple. And Yummy!

Phyllis’s Favorite Cinnamon Rolls

1 can (8oz) Pillsbury Crescent Rolls
2 T butter or margarine, softened
2 T sugar
½ t ground cinnamon
2 T raisins (optional)
¾ c powdered sugar
2-3 t milk

Preheat oven to 350. Unroll crescent roll dough into one large rectangle. Pinch seams of crescent rolls.

Mix sugar, cinnamon, and butter. Spread over crescent roll dough.

Top with raisins. Starting at longer side (width) roll the dough, seal edges.

Cut into 8 slices. Bake in preheated oven 20-25 minutes. Cool slightly.
Glaze: Mix milk and powdered sugar until smooth. Drizzle over warm cinnamon rolls.