You can get the recipe here.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, July 31, 2014
Sweddish Pancakes
You can get the recipe here.
Saturday, June 4, 2011
Blueberry French Toast
I posted this back in December, but it is perfect for a summer brunch or breakfast! You can find the recipe here Blueberry French Toast . Go try it! By the way if you don't make anything else- make the berry syrup! It would be good on anything- even plain. We love making swedish pancakes and this would go perfect with it- or on ice cream or on anything, seriously!!
Wednesday, June 1, 2011
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
Mix together
3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter
In another bowl combine
1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips or if you prefer, leave it plain. Line muffin tin with liners and fill 3/4 full. Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean. ENJOY!
Buttermilk Pancakes with Caramel Syrup!!!
HI, It's been a little while! I just had to post this wonderful recipe that my sister in Colorado gave me a few years ago! It is so yummy and my kids ask for it for dinner at least once a week. This is the syrup recipe that we had at our ward breakfast a few weeks ago that everyone was dying over! So here it is...
2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk
Combine dry ingredients. Add eggs, oil and buttermilk and mix. Pour onto hot griddle. Serve with Buttermilk (Caramel) Syrup! These are to die for!!!
Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla
In large pan, melt butter, add milk and sugar. Stir until dissolved. Bring to a boil. Remove from heat and add soda and vanilla. Use large pan because it expands alot!
2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk
Combine dry ingredients. Add eggs, oil and buttermilk and mix. Pour onto hot griddle. Serve with Buttermilk (Caramel) Syrup! These are to die for!!!
Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla
In large pan, melt butter, add milk and sugar. Stir until dissolved. Bring to a boil. Remove from heat and add soda and vanilla. Use large pan because it expands alot!
Thursday, February 10, 2011
Chili Relleno Casserole
from the kitchen of Rona
Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl
in the blender until mixed
Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.
Layer chilis with 8 - 16 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.
Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl
in the blender until mixed
Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.
Layer chilis with 8 - 16 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.
Monday, December 6, 2010
Chili Cheese Egg Puff
from the kitchen of Claudette
10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies
Beat eggs until fluffy, add all ingredients except green chilies, Mix well- blend in green chilies. Bake in a 9 x 13 pan at 350 for 35 minutes.
10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies
Beat eggs until fluffy, add all ingredients except green chilies, Mix well- blend in green chilies. Bake in a 9 x 13 pan at 350 for 35 minutes.
Blueberry French Toast
12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter
Cut crust off bread, cut bread and cold cream cheese in one inch cubes. Grease casserole dish with butter and layer bread, cream cheese and blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes. Remove foil and bake another 30 minutes.
Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)
Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly. Add berries, cook 10 minutes, add butter and stir until butter melts. Serve over french toast.
Monday, May 24, 2010
Amish Breakfast Casserole
from the kitchen of Stephanie
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Wednesday, January 20, 2010
Crock-Pot Apple Oatmeal
from the kitchen of Alisha
Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
c. chopped dates
½ c. chopped walnuts
2 c water
Method:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.
Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
c. chopped dates
½ c. chopped walnuts
2 c water
Method:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.
Sunday, January 10, 2010
Whole Wheat Pancakes
from the kitchen of Jewal
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
Wednesday, December 30, 2009
Ham or Sausage Strata
from the kitchen of Jewal
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
Tuesday, December 29, 2009
Breakfast Casserole
from the kitchen of Stephanie
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
Tuesday, December 15, 2009
Sausage Fondue
from the kitchen of Niki
We make this every Christmas Morning- this is my Grandma's recipe.
8-12 slices of bread (cubed, with the crusts cut off)
2 c grated cheese
4 eggs
1 1/2 lbs link sausage (pre-cooked, brown & serve), cut into 1/4's
2 1/4 c milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 c milk to dilute soup
Place cubed bread in greased 9x13 pan or lasagna pan. Top with cheese. Beat eggs with 2 1/2 c milk and dry mustard. Pour over bread and cheese. Cut sausage and place over top. Dilute soup with 1/2 c milk and pour over sausage. Place in fridge overnight. Bake at 300 degrees for 1 1/2 hours. Serves 10.
*variation- can wait until morning to add soup mixture over top.
We make this every Christmas Morning- this is my Grandma's recipe.
8-12 slices of bread (cubed, with the crusts cut off)
2 c grated cheese
4 eggs
1 1/2 lbs link sausage (pre-cooked, brown & serve), cut into 1/4's
2 1/4 c milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 c milk to dilute soup
Place cubed bread in greased 9x13 pan or lasagna pan. Top with cheese. Beat eggs with 2 1/2 c milk and dry mustard. Pour over bread and cheese. Cut sausage and place over top. Dilute soup with 1/2 c milk and pour over sausage. Place in fridge overnight. Bake at 300 degrees for 1 1/2 hours. Serves 10.
*variation- can wait until morning to add soup mixture over top.
Saturday, December 12, 2009
Cake Mix Cinnamon Rolls
from the kitchen of Stephanie
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon
Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk
Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon
Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk
Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.
Egg Casserole
from the kitchen of Jewal
Blend in blender:
12 eggs
1 c 1/2 & 1/2
1/3 c mayo
2T flour
1/4 tsp salt
pepper
Pour into greased 9x13 pan.
Sprinkle with:
1 1/2 c cheese
1 c meat (bacon, sausage or ham)
Bake 35-40 minutes at 350, or until center is not runny.
Blend in blender:
12 eggs
1 c 1/2 & 1/2
1/3 c mayo
2T flour
1/4 tsp salt
pepper
Pour into greased 9x13 pan.
Sprinkle with:
1 1/2 c cheese
1 c meat (bacon, sausage or ham)
Bake 35-40 minutes at 350, or until center is not runny.
Friday, December 11, 2009
Creme Brulee French Toast
from the kitchen of Jen
1/2 c. butter
5 T. corn syrup
7 eggs
1 t. vanilla
1 c. brown sugar
1 loaf texas toast
2 c. half & half
1/4 t. salt
In sauce pan melt butter, sugar, and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on top of mixture in a single layer (3 across, 4 down) Mix remaining ingredients. Pour over bread. Cover with foil and refrigerate over night. Bake covered at 350 for 45 mins. (uncover last 3 mins to brown) Cut diagonal and flip over to serve. I serve with turkey sausage, a fruit bowl (berries), and o.j. It is very rich and yummy. P.S. If you double this recipe, make it 2 times, don't combine ingredients.
1/2 c. butter
5 T. corn syrup
7 eggs
1 t. vanilla
1 c. brown sugar
1 loaf texas toast
2 c. half & half
1/4 t. salt
In sauce pan melt butter, sugar, and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on top of mixture in a single layer (3 across, 4 down) Mix remaining ingredients. Pour over bread. Cover with foil and refrigerate over night. Bake covered at 350 for 45 mins. (uncover last 3 mins to brown) Cut diagonal and flip over to serve. I serve with turkey sausage, a fruit bowl (berries), and o.j. It is very rich and yummy. P.S. If you double this recipe, make it 2 times, don't combine ingredients.
Sunday, December 6, 2009
Sausage Crepes
from the kitchen of Ann-Marie
12-15 crepes
1lb Sausage
8oz Cream Cheese
1 bunch or green onions
chedder cheese
Brown the sausage, mix in the cream cheese, green onions and how ever much chedder chhese that you want. Fill the crepes, roll and place in a baking dish. Heat on 325 until heated through. Enjoy!!!
12-15 crepes
1lb Sausage
8oz Cream Cheese
1 bunch or green onions
chedder cheese
Brown the sausage, mix in the cream cheese, green onions and how ever much chedder chhese that you want. Fill the crepes, roll and place in a baking dish. Heat on 325 until heated through. Enjoy!!!
Saturday, October 10, 2009
Cranberry Pumpkin Muffins
from the kitchen of Diane
2 eggs, beaten
2 C sugar
½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.
2 eggs, beaten
2 C sugar
½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.
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