French Toast

This recipe is from my mother-in-law, who got it from her mother.
I've changed it just a bit from her original recipe, but we love it.

French Toast
8 slices Texas toast or other thick cut bread

Mix together:
1 cup flour
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

Combine:
1 cup milk
1 egg

Poor milk into flour mixture, beating until smooth.
Dip bread in mixture, and cook in greased/buttered frying pan
or on a griddle until golden brown on both sides.
Serve warm with butter and syrup.

(I usually double the recipe, and use an entire loaf of bread.)

Overnight Carmel Rolls

1 cup chopped pecans (I usually make it without nuts)
24 frozen dinner rolls
1 package butterscotch pudding mix (Cook and Serve, not instant)
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup brown sugar

Grease a Bundt pan or other fluted cake pan. (If you don't have one you can also use a 9x13 pan and just not layer it.) Sprinkle in half of the nuts. Separate frozen rolls and arrange half over the nuts. Sprinkle half the pudding mix and cinnamon on top. Repeat layers.

Bring butter and brown sugar to boil, pour over rolls. Place in refrigerator overnight. One hour before baking place rolls on counter top. Cover and allow to stand at room temperature one hour. Bake at 350 degrees for 30 minutes. Turn out on serving plate immediately.

Pancakes or Waffles from Scratch

These are really good. I don't love the extra work, having to separate egg whites from eggs, but it's nice to have in case you go to make pancakes one morning and figure out too late, that you're out of Bisquick!

2 c. flour
4 tsp. baking powder
2 Tbsp. sugar
1/3 c. oil
1 tsp. salt
1 egg
1 3/4 - 2 c. milk (depending on how thick you like your pancakes)

Directions: Sift together flour, baking powder, salt and sugar. Set aside. Separate egg white from the yolk and put the white in a separate b owl. Mix egg yolk, milk and oil. Whip egg white in separate bowl, until fluffy. Mix oil/milk/yolk mixture with dry ingredients. Then, fold in the whipped egg white. Cook on low/medium heat. *Note Whipping the egg white makes the pancakes really fluffy.

Yummy Breakfast Casserole

This is such a yummy casserole - don't let the broccoli turn you off! You can make this casserole a day ahead and put it in the oven on a holiday morning! Serves 12

8 0z. bacon ( to make it easier, I use the pre0-cooked)
8 oz. broccoli, cut into florets ( I use frozen, thawed)
8 slices of bread (texas toast ideal)
2 Tbsp. butter, softened
3/4 c. cheddar cheese
12 eggs
2 c. milk
1/2 tsp. dry mustard (opt.)
salt and pepper, to taste

Spray 9x13 dish with cooking spray. Cook bacon, drain, crumble and set aside (see how much easier pre-cooked would be?). Place colander and 2 c. water in small stock pot. Add broccoli and bring water to a boil. Cook until tender, but firm -about 10 minutes. If you use frozen broccoli, place florets in about 2 Tbsp. water and microwave for 5 minutes, instead. Drain, cool and chop. Lightly butter the bread on the side that will go down in the pan. Line with bread slices and cover with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately. Preheat oven 25 minutes before baking to 325 degrees. Bake until eggs are solid - approx. on hour.

Individual Quiches

4 slices of bacon, cut into medium dice (I use the microwave ready bacon)
1/2 cup half-and-half
2 large eggs
2 large egg Yolks
1 Tablespoon thyme leaves, chopped OR 1/4 to 1/2 (desired amnt) Tablespoon ground Thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 refrigerated pkg crescent rolls (I use reduced fat)
1/2 cup mozarella cheese
1/2 cup baby spinach, chopped

- Preheat oven to 400 degrees
- In a medium skillet either cook bacon until brown and crispy or microwave the ready kind, and chop up.
- In large bowl combine half-and-half, eggs, egg yolks, thyme, salt, pepper, and nutmeg.
- Spray muffin tins with cooking spray. Roll out crescent rolls and place in muffin tin so it fills the tin and has some dough hanging over the edges.
-Divide spinach, bacon and cheese between the cups and fill them with the egg mixture to the top of the cup line. Fold each overlapping corner of each crescent over the top of the filling. (the dough won't cover the entire cup, and that is just fine).
-place muffin tin on a cookie sheet to prevent spills and bake quiches in oven for about 20 minutes until the filling is puffed and the crust is golden brown.
*sometimes I combine the crescent roll dough to fill a muffin cup, or sometimes I have left over egg mixture. Just play with it. They are VERY tastey, and it looks like a lot of ground thyme but that is what makes the flavor. We eat these for dinner with a side salad.

Slow-Cooked Lasagna

I have been a slacker about posting, so here is a post for last months topic. I make this all the time. Definitely not figure friendly, but that's what makes it good and soooo simple.

1 lb lean ground beef or sausage (I usually only do 1/2 pound)
1 (26-28 oz) jar tomato pasta sauce (your favorite pasta sauce)
1 (8 oz) can no-salt added tomato sauce ( optional. I hardly ever have a can on hand so I make it without this can and it still turns out great.
1/2 (9 oz) pkg. (about 8) NO-BOIL lasagna noodles
1 (1 lb) jar Alredo pasta sauce
12 oz. (3 cups) or so shredded mozzarella cheese
1/4 cup grated Parmesan Cheese

-Brown beef or sausage in skillet till thoroughly cooked. Drain off grease.
- Spray 4-5 quart slow cooker with non-stick cooking spray. Spread 3/4 cup of tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
- Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, sprinkle with 1 cup mozzarella cheese. Top with 1/3 of the ground beef mixture.
- Repeat layering twice, using 2 lasagna noodles in the last layer. Sprinkle with Parmesan cheese over top.
- Cover, cook on Low seetting for 3 1/2-4 1/2 hours. Do not over cook or edges get burned and it isn't as tastey.
Enjoy!

Souther Mac & Cheese

I've had requests to post this. It's a favorite around here. It's really easy to make. I think I make it a little different every time I make it. I'll write down the recipe, but then I'll tell you some of the things I sometimes do different and let's hope it makes sense. It's one of those family recipes that you don't have a recipe written down...you just do it. =)

Kraft Deluxe Macaroni & Cheese (usually I just get the original cheese, but I've tried it with the sharp cheese) (Also works fine with the generic....just make sure it's the Deluxe kind)

1 stick of butter (per box).....now I usually only do 1/2 stick or less sometimes. It's fattening enough =)

3 Eggs (per box)

Grated Cheese (I just use what cheese I have. Sometimes cheddar, sharp, the white and yellow,
I think co- jack and cheddar? I haven't found a yellow cheese I haven't liked in it.)

Cooked ham chunks if you want it as more of a mail meal instead of side dish.

Make the macaroni as directed in pan. Then add butter, eggs and stir together. Then mix in a handful of cheese & ham. Pour into 9x13 pan. Top with cheese. I keep it in the oven at 450 degrees until bubbling through, then switch it to broil for a minute to brown the top. What closely. Oh, and I usually double it and it fits in a 9x13 or I've done it in the pan size just bigger than 9x13.

German Pancakes

6 Tbsp margarine
1 Cup milk
6 eggs
1 cup flour
1/4 tsp salt

Preheat oven to 425 degrees. Melt margarine in 9x13 pan. Mix batter, add to margarine & bake for 25 minutes. Cut & serve with syrup.

Breakfast Casserole

Layer in 9x13 pan:
hash browns
2 cups grated cheese
1 1/2 lbs. browned sausage, bacon or ham (we prefer sausage)
chopped onion and green pepper (opt, but VERY yummy!)

Combine and pour over meat:
9 eggs, beaten
1 1/2 cups milk
3/4 tsp dry mustard
1/4 tsp instant onion

Cover pan with foil. Refrigerate overnight. Just before baking, top with mixture of 1 can cream of mushroom soup and 1/2 cup milk. Bake at 350 degrees for 1 hour.

Hashbrown Quiche

This is a recipe from one of my college roommates, Alisa Ellis, that my family loves!

1 24 oz pkg frzn hashbrowns

1/3 c. melted margarine or butter

1 c. diced ham (I use ham cubes)

1 c. grated mozzarella cheese

1 c. grated cheddar cheese

1/2 c. milk

8 eggs

1/4 tsp seasoned salt

Grease a 9x13 pan. Fit hash browns in to make a crust. Brush with butter. Bake at 425 for 25 minutes. Remove from oven and layer ham and cheese on it. Beat eggs with milk and salt. Pour over ham and cheese. Bake at 350 for 30-40 minutes until set well. Check with a knife.

Breakfast Burritos

12 burritos

6 eggs, beaten
1/2 lb ground sausage or your favorite breakfast meat (my kids love cubed ham)
1/4 cup chunky salsa
1 cup cheddar cheese, shredded
12 flour tortillas (you can also use whole wheat)

Optional Ingredients
1/2 green pepper, finely diced (optional)
3 potatoes, shredded and fried until cooked through (optional) or hash browns (optional)
1/2 tomato, peeled and chopped (optional)
1 green onion, sliced with tops (optional)

Scramble eggs in large skillet until done; stir in cooked sausage.
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
Place 1/2 cup egg mixture into tortilla, sprinkle on cheese; roll burrito-style. Add salsa to taste!

Cinnamon Rolls

SERVES 12

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

I have made this dough in my bread machine on the dough cycle. It works out great, less clean up! After I put the sliced rolls in the pan I let them rise for 15-20 minutes. Then bake as instructed. They are a family favorite!

Sausage and Egg Breakfast Casserole

SERVES 8 -10

8 slices white bread, cut into cubes (I like to use Texas Toast,usually it will take less)
1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
1 teaspoon salt
pepper

Grease 9x13 inch glass baking dish.
Place bread cubes in prepared dish.
Top with sausage and cheese.
Beat together eggs, milk, mustard and salt.
Season with pepper.
Pour egg mixture over sausage mixture.
Preheat oven to 350 degrees.
Bake casserole until puffed and center is set, about 50 minutes.
Cut into squares and serve.

I love to prepare this the night before then stick it in the oven in the morning! It is great for a brunch potluck or special breakfast! YUM!