Crepes

For fathers day I decided to try a new crepe recipe when I couldn't find my go to recipe.  This one from Alton Brown was yummy.  Though I only got 12 crepes out of a single batch, if your family is like mine this necessitates at least a double batch.  Hope you enjoy this one.  

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Coconut Syrup

While we were in Hawaii I became obsessed with coconut syrup. The hotels we stayed at served it on their breakfast buffets, you could put it on pancakes, waffles or french toast with macadamia nuts, strawberries, bananas or chocolate chips. It was divine! When we got home I knew I needed to find a recipe for those occasional over the top breakfasts. This one from pinterest did not disappoint! I found it over at Cooking a la Mode http://cookingalamode.blogspot.com/2010/03/blender-french-toast-with-coconut-syrup.html. Pair it up with you favorite french toast or pancake recipe!

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Baked Asiago Frittata

 I am not usually a big fan of frittata's but this one is really good!  I am not sure if it the the vegetables or the cheese and sausage, but it was delicious!

Ingredients

2 finely chopped broccoli

1/3 sliced green onions

2 garlic, minced

3  Veggie or regular Sausage Patties

1 dried basil leaves or dried Italian seasoning

1/4 salt

1/8 pepper

8 eggs, beaten*

1/4 cup (1 oz.) finely shredded Asiago cheese or Parmesan cheese

1/4 chopped tomato

Directions

1. In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.

2. Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.

3. Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.

Helpful Hints Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.

*Note: For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.

Jumbo Breakfast Cookies

When I saw this recipe on my sisters cucina a while back I knew that I would need to try them out, and now that school is back in session and we are constantly on the run I whipped up a big batch to use a breakfast on the go.  My kids love them and have asked every morning if we can have the breakfast cookies.  I am going to try to make them as a bar cookie so I can cut them up like granola bars.  I will have to let you know how that one goes.  Otherwise these are a good way to give your kids a healthy breakfast treat in the morning.  

1 1/4 cup sugar
1/2 cup peanut butter
1 Tbsp vanilla
*Stir/Cream together*

Add:
1 1/2 cup flour
1/2 tsp baking soda
4 cups bran flakes cereal
1/2 cup soft butter
1/4 cup water
1 egg, beaten
1 cup chocolate chips (milk, semi-sweet, peanut butter, vanilla, butterscotch)

"Whatever" mix-ins:
1 cup oats
1 cup craisins or raisins
1 cup coconut
1 cup nuts

***Mix very well! (Your hand will get tired!) Drop by rounded 1/2 cups or giant spoonful. Round into about a 2-inch ball and flatten on cookie sheet to 1/2 inch thick. Bake at 375 degrees for 13-15 minutes on ungreased cookie sheet.

Breakfast Casserole

Over conference weekend we had the in laws up to our place for brunch. We tried a new breakfast casserole which I do believe is now my new favorite. It got all golden brown, was fluffy and simply delicious.

1 lb country sausage
3 c. frozen shredded hash browns, thawed
3 c. shredded cheddar cheese
12 large eggs
2 c. milk
1/2 tsp salt

Grease 9x13 inch pan. Cook sausage. Spread hash browns in bottom of the pan, t hen top with salt, sausage and cheese. (You can prepare to this point and keep in the refrigerator until ready to to cook.) Before cooking, combine eggs and milk and pour over the other ingredients. Bake at 350 for 50-55 minutes.

Raised Waffles

These lovelies are another recipe my mother in law makes on special occasions. They are very crisp on the outside and delicate on the inside. Mouth watering & delicious!!

1/2 c. warm water
1 tsp. sugar
1 pkg. dry yeast
2 c. flour
2 c. milk, warmed
2 eggs
1/2 c. butter melted
1/4 tsp. baking soda
1 tsp. salt

Use a large mixing bowl-the batter will rise to double it's original size-pour in water and sprinkle in the yeast packet. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking beat in the eggs and baking soda, stirring until well mixed. Cook in waffle iron and eat right away.

Celestial Eggs

For brunch on New Years Day my mother in law made this delicious egg dish. It's light and scrumptious.

Ingredients:
10-12 Slices good quality white bread
5-6 (1 oz) wedges process Gruyere cheese, softened
2 c. shredded cheddar cheese
8 eggs
2 1/2 c. light cream or half and half

Butter a 9x13 baking dish. Butter the bread on 1 side, then spread each slice with 1/2 wedge of the gruyere cheese. Cut the crust from the bread and arrange the bread to cover the bottom of the pan, cheese side up. (cut bread into smaller pieces if necessary to make them fit.)Sprinkle with some of the shredded cheese and add a second layer of the bread and cheese.

In a medium bowl whisk the eggs well, then beat in the cream or half and half. Slowly pour the mixtures over the bread thoroughly soaking the top slices. Sprinkle with salt and pepper. Cover with foil and refrigerate for at least one hour or over night. Remove the foil, spoon some of the liquid back on top of the bread, bake at 350 for about 30 minutes until golden and puffy. Serve immediately, while piping hot. (Serves 8)
Salt and pepper

Cheesy Bacon and Egg Brunch Casserole

This morning the kids and I made a new breakfast casserole. I had unexpected surgery on my knee last weekend so we have not been cooking much this week, but today since we were not in a hurry to get anyone out the door decided to try something new. The kids were great helpers and Taylor (my 8 year old) took pictures of the finished product. It was delicious and we'll be making this one again!

Ingredients

8 bacon

2 green onion, diced

1 (8 oz.) Italian bread, cut into 1-inch cubes

2 cups cheddar cheese, shredded

8 eggs

1 1/2 milk

1 tsp ground mustard

1 tsp salt

1/4 tsp pepper

Directions

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, salt and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 45 minutes or until center is set and top is golden brown.

Make Ahead Tip: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk by 1/2 cup.

Mountain Man Omelete

We made this Tuesday morning for breakfast and it was delicious. I did precook the bacon and sausage at home so I only warmed them when I got the veggies soft, it just made for quicker prep and with small children that is essential. We had enough left overs to throw in the cooler and reheat the next morning.

1	lb. country sausage	2	cups chopped; mushrooms
1	lb.bacon	18	eggs
1	large yellow onion; diced	3/4	cup milk
3	cloves garlic; minced		salt and pepper to taste
1	green bell pepper; chopped	3	cups grated Cheddar cheese
1	red bell pepper; diced		picante sauce

Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic, bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce.

4-H Waffles

This is the recipie my mom used for waffles growing up. It comes right from my old 4H book. They take a little more time than a mix you just add water to, but they are worth the couple extra steps! My mom would cook and crumble bacon right into the batter making them even more tasty. They are light, fluffy & delicious. The next time you have a slow Saturday morning try them out, you won't be disappointed.

2 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
2 Tbsp. Sugar
3 Eggs separated
1 1/2 C. Milk
4 Tbsp. Oil

Pre-heat Waffle Iron. Mix dry ingredients together and set aside. Combine egg yolks, milk and oil and mix well. Add liquid ingredients to dry ingredients and beat until smooth. Beat egg whites until stiff but not dry. Carefully fold beaten egg whites into batter. Pour batter into the center of a hot waffle iron. Bake for 3-5 minutes or until steam stops escaping.

Cook and crumble 8 strips of bacon and add to batter right before cooking, if desired.

Granola

This recipe is one I got from Kevin's cousins wife. Tiffany is an amazing cook, who does amazing things with whole grain food and all things healthy. My husband loves granola, and I have tried numerous recipes in the past that require you cook the granola for over an hour, and it's labor and time intensive. But when I tried this recipe, I learned that making granola can be fast, and easy. In less than a half hour you can have a large batch of amazing homemade granola. It's a great way to use up your food storage oats, and it's pretty cheap to make. I hope you enjoy it as much as we have, I can't seem to make it fast enough for my family, they love it!

6 cups rolled oats (old fashioned not quick oats)
1/4 c. Sunflower seeds
1/2 c. Brown Sugar
1/3 c. Sesame Seeds
1 c. unsweetened flaked coconut
1 c. chopped nuts (pecans, cashews, almonds)

1/2 c. Oil
1/3 c. Honey
2 tsp. Vanilla

1/2 c. Dried Fruit (rasins, cranberries, dates)

Mix the first 6 ingredients in a large bowl until well mixed, then add the next 3 ingredients and mix until everything is well coated. The mixture will not be super wet, but it also should not be dry either. Once it's coated well, spread the mixture out onto a large cookie sheet. Bake at 350 for 20 minutes, then mix in the dried fruit and bake for 5 minutes more. Remove from oven and allow granola to cool, then place in an air tight container to store.

Whole Wheat, Oatmeal & Banana Pancakes

We ate these delicious pancakes this morning and they're a new favorite! I found it here on All Recipes. Below are the changes I made, and I'll make it this way in the future: 

*I didn't blend the oats, I just used a cup of quick oats. *I didn't have powdered milk, so I used ground flax seed instead. *I added some cinnamon to the mix. *The picture shows blueberries...I didn't use any but I think next time I will! *I may also try using only whole wheat flour next time.

Ingredients

• 1 cup uncooked rolled oats
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 banana, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Apple Strudel Muffins

Guess what we're having for breakfast.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla
• 1 1/2 cups chopped apples
• 
  
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Omelets in a Bag

This is a recipe that I got from Kevin's Aunt Donnette when we have been camping with them. It is super easy to do while camping if you have a camp stove to boil water on, and it's also a fun one to do at home, and simplifies the time it takes to make the omelets. When we have done this before the kids enjoy helping to squish the eggs, and put their own ingredients in their bags, the bigger kids can help cut things up. You can also prepare all of the ingredients before leaving for your camping trip, or the night before if you are at home. Love this easy recipe, and I hope you enjoy it as well.

• eggs
• ham cut into bite size pieces (optional)
• bacon or sausage cooked and crumbled (optional)
  
• shredded Cheddar cheese
• chopped white or green onion (optional)
• chopped green bell pepper (optional)
• chopped fresh tomato (optional)
• chunky salsa (optional)
• fresh mushrooms, sliced (optional)

DIRECTIONS

1. Crack 2 eggs into a quart size ziplock freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the meat, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag, squish to mix all ingredients together.
2. Bring a large pot of water to a boil. Be sure to write the names on the bags so you can tell them apart. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

German Pancakes

The kids are off track and asked for something different for breakfast this morning. We tried the pancakes, my first time ever, they were super SIMPLE and a big hit!

Ingredients

6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
3 Tbsp butter


Cut up margarine into a 9x13 pan, place in oven while it preheats to 400 degrees. Combine remaining ingredients and blend smooth. Once margarine is melted pour batter into the pan and cook for 20 minutes. It will puff up and get light brown around the edges. Serve warm with maple syrup.

Egg Salad Sandwich

I haven't had one of these in years, but I remember growing up these were one of my favorite sandwiches my mom would make. I love it when the eggs were still warm and they had that tangy sauce...my mouth is watering already. This is the classic simple recipe my mom used, you can't go wrong with that!

2 eggs
2 Tbsp Miracle whip
Mustard to taste
S&P to taste

Scramble eggs in skillet, once eggs are cooked thru, add Miracle Whip, mustard and salt and pepper to taste and texture preferences. Serve on warm toasted bread while filling is still warm.

Sunshine Toast

my mom use to make this all of the time while we were growing up and I must say that I loved them. I always thought it was super cool. I also love that when I eat the over easy egg, there is already toast surrounding it to soak up the yummy golden sunshine that runs out of the egg. This is an easy twist on eggs and toast that your kids will love!

Set your burner to medium heat and place your frying pan on the burner. Add a dab of butter to the pan. Now butter one side of a piece of bread.

With butter side up take your glass drinking side down and press it in the center of your toast to cut a perfect circle in the center. Do not discard the center, toast it in your pan to eat later.
Once the burner is warm, drop your bread butter side down in the frying pan. Take your egg and crack it open over the bread to fill the hole.

When you can get the spatula under the egg without breaking white of the egg flip it over and heat until the whites of the egg are fully cooked.

When the whites of the egg are done. Place on a plate and serve.

Banana Macadamia Nut Pancakes

This is another fabulous recipe my sister made for us camping. She got the recipie from her husbands aunt who lives in Hawaii. They were easy to make and a delicious variation on a family favorite.

Ingredients
2 Cups Krusteaz buttermilk or whole wheat pancake mix
(You can substitute your favorite pancake recipie)
2 Bananas diced
1/2 Cup macadamia nuts finely chopped
Maple Syrup
Butter

Directions

Start with your favorite pancake recipie or mix. I like Krusteaz buttermilk and their whole wheat variety. Follow the package directions and mix 2 cups of batter. Dice 2 bananas into tiny chunks. Chop 1/2 cup nuts into small pieces. Mix well with Pancake batter. Cook on medium to medium high griddle until browned on both sides. Butter and serve with warm maple syrup. You can garnish with additional bananas and nuts if desired.

Super Simple French Toast

Super Simple French Toast is what we enjoyed for Memorial Day breakfast.

Ingredients
Six Eggs
1 Tbsp Cinnamon
4 Tbsp Milk
10-12 slices of Bread


Garnish
Butter
Powdered Sugar
Maple Syrup

Crack six eggs into a dish big enough to place bread slices into,
add cinnamon, milk and beat.

Dip bread in egg mixture. Flip over and coat both sides.
Cook in a skillet on the stove or electric fry pan until one side is golden brown, flip over and cook other side to golden.Garnish and serve!

Cinnamon Streusal Blueberry Muffins

I found this recipe on allrecipes and it is truly one of the best blueberry muffins I've ever had. These are just like the Einstein Bagel Blueberry Muffins. They are to die for!

3 cups all-purpose flour 1 1/2 cup white sugar 1 teaspoon salt 4 teaspoons baking powder 2/3 cup vegetable oil 2 eggs 2/3 cup milk 2 cups fresh blueberries Crumb Topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.