Rainbow Pancakes

inspiration: st patty's day
prep: 15 minutes
cook: 15 minutes
serves: 1 rainbow stack



Description: Unlike the rainbow cupcakes, these were quite easy to make.  The kids gobbled these down and were quite surprised when they came down for breakfast.

Ingredients:
favorite pancake mix  (krusteaz is mine)
food coloring


Directions:
1. Mix enough batter to make at least one rainbow. (or more, depending on the size of your family)
2. Add 1/2 cup of the pancake mix to 6 disposable bowls, keep some extra plain batter handy for the first pancake.
3. Add food coloring to each bowl. (I use Wilson's food paste)
4. Stir each bowl until incorporated
5. It is some weird rule that the first pancake never turns out right. I used extra plain batter to cook the first one. Then make the pancakes as usual. If one messes up it is always good to have some plain batter to remix and do again.
6. Stack as a rainbow (ROY-G-BIV) and enjoy!

7. I had an extra pancake that had a bite taken out of it...and was inspired.

Baked Oatmeal

Inspiration: Teri B
Prep: 20 minutes
Cook: 30 minutes
Serves: 8x8 pan

Description: While visiting snowy Colorado, my mother in law made this baked oatmeal. I thought it was delicious! It's already got plenty of butter and brown sugar. Only need to add nuts and berries as wanted. This would be a great dish for a brunch or for a crowd. The top was crunchy yet the inside was warm and soft.

Ingredients:

3 cups of old fashioned oats
1/2 cup of melted butter
3/4 cup of brown sugar
2 tsp baking powder
2 eggs, beaten
2 cups milk

Directions:

1. In a large bowl, mix brown sugar with the melted butter.
2. Add the baking powder, eggs, and milk. Mix to combine
3. Incorporate the 3 cups of oats.
4. Add mixture into a greased 8x8 pan.
5. Bake at 375 for 30 minutes.
6. In small serving bowls add raisins, craisins, nuts, etc
7. When oatmeal is hot and bubbly take out of the oven, serve into bowls and let the guests add their own toppings.

Mixed berry nut granola

inspiration: Giada
Prep: 10 minutes
Cook: 45 minutes


 Description: Homemade granola can be tasty and quality controlled. You don't have to use as much syrup or brown sugar as directed. (it is tasty though) but sprinkled over yogurt or just plain dry for the kids is a great snack. It is packed with nuts, berries, and good old oats, they'll never know (and they didn't).

 Ingredients
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 cup maple syrup (use the real stuff)
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats
1/2 cup chopped roasted and salted almonds
1/4 teaspoon salt
1 cup dried berries ( I used cranberries and cherries)

Directions

1. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 10 minutes until lightly toasted at 350 degrees. Set aside to cool.
2. Reduce the oven temperature to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
3. In a small saucepan, combine the maple syrup, brown sugar, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
4. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
5. Pour the maple mixture over the oat mixture and stir until combined.
6. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes.
Remove the baking sheet from the oven. Stir in the berries and bake for an additional 15 minutes Cool completely. Store airtight in a plastic container for up to 1 week.

Ham and Hashbrown Casserole

inspiration: allrecipes.com
Prep: 10 minutes
cook: 45 minutes
Serves: 8-10

Description: This is a great recipe to have on hand. It serves ALOT, easy to make, and very versatile. If you just want a "cracker barrel" type casserole, omit the ham. If you want to attempt to make this dish healthy, add peppers and mushrooms. Best of all, make it ahead of time and pop it in the oven when you wake up.

Ingredients:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2  cans condensed cream of potato soup
1  container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese 

Directions:

1. Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 45 minutes, or until bubbly and lightly brown. Serve immediately.

Tips and Tricks:
This can be done the night before and refrigerated.

Veggie Breakfast Casserole

Inspiration: various trial and errors
Prep: 15 minutes
Cook: 30 minutes
Serves: 9 squares

Description: The holiday's are around the corner and that means family and friends visiting. I like to have a couple of hearty breakfast casseroles up my sleeves for visitors to enjoy. This one is a classic egg casserole, but make it your own with favorite veggies. This is also a nice way to use up leftover ham. 

Ingredients:
10 eggs
1 tbs lowery's seasoning
1-2 cups diced ham
1 cup grated cheese
1/2 onion, diced
8 oz. sauteed mushrooms, red pepper, broccoli, zucchini, or other veggies


Directions:

1. Preheat oven to 375. Spray 8x8 pan with nonstick spray.
2. Saute onions and veggies in olive oil for 3-5 minutes
3. In bottom of casserole dish layer meat, veggies, onions and cheese.
4. Mix eggs with seasoning, until whites and yolks are well combined. 
5. Pour eggs over meat/cheese mixture, then stir gently with a fork until combined

6. Bake until eggs are firmly set and top is lightly browned, around 30 minutes

Tips and Tricks:
If you want to get fancy put sliced tomatoes on top about 15 minutes into cooking.

pumpkin pancakes

Inspiration: skinnytaste
Prep: 20 minutes
Cook: 20 minutes
Serves: about 6


Description: I had bought some canned pumpkin and wanted to make something different than pumpkin pie. I have tried some really good recipe's so far.  These were light fluffy and incredibly tasty.

Ingredients:
1 1/2 cup of milk
1 cup pumkin puree
1 egg
2 tbs vegetable oil
2 tbs vinegar
2 cups flour
3 tbs brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt


Directions:

1. In a bowl, mis together the milk, pumpkin, egg, oil and vinegar.
2. In a second bowl, combine the flour, brown sugar, baking powders, baking soda, and spices.
3. Stir the dry ingredients into the wet.
4. Heat a lightly oiled pan over medium high heat. Pour the batter onto the hot pan (about 1/4 cup each)
5. Brown on both sides and keep warm until ready to serve.

Pancake Bites

Inspiration: eggface
Prep time: 5 minutes
Cook time: less than 30
Makes: 24 pops

Description: These are a big hit at brunches and sleepover breakfasts. Obviously the chocolate chip pops are my kids favorite.I like the blueberry pops myself. I like to mix in a little whole wheat flour and the kiddos never know.

                                                 

Ingredients
1 mini muffin tin
1 cup of pancake batter
1 egg
1 cup of milk
various breakfast favorites: crumbled cooked bacon, crumbled cooked sausage, applesauce, chopped bananas, chocolate chips, blueberries, cinnamon, maple syrup, etc.


1. Make your pancake batter according to the directions (normally add egg and milk until desired
consistency.)
2. Pour the batter into greased muffin tins...about 3/4 full.
3. Plop in your favorite topping until the batter is at the top. (this ensures the filling won't stick and clump to the bottom of the pan)
4. Cook pancake pops at 350 for 10-12 minutes.

Tips and Tricks
If using applesauce, mix into the batter and then pour into molds.
These are great to make ahead and grab them as you need them.
These freeze really well, but don't microwave well. Eat them at room temp or stick them
in the oven to warm up.

Mini Quiches

Inspiration: Various Sources
Prep time: less than 30 minutes
Cook time: about 25 min
Makes: 24 mini pops

Description:   I call these POPS, because you can just pop them in your mouth. This is the first of many variations I'm experimenting with!

                                      

                                                     
Ingredients
1 cup ground chicken or beef
taco seasoning
5-6 eggs
2-3 Tbsp of milk
S&P
1/2 finely chopped onion 
finely chopped olives
salsa
shredded cheese
mini muffin tin


1. Brown the meat in a saute pan and generously coat it with taco seasoning.
2. Spray your mini muffin pan with cooking spray.
3. Add 1 Tbsp of seasoned meat to each muffin mold.
4. Add 1 tsp of olives, salsa, onions, or whatever you like to each spot.
5. Add a pinch of shredded cheese to each muffin mold.
6. Whisk your eggs, milk, and S&P in a small bowl.
7. Pour egg mixture over each muffin. (Make sure the meat is cooled, you don't want scrambled eggs!)
8. Bake in 350 degree oven for 20 to 25 minutes. To test for denseness, the center should be puffy and firm.

Tips and Tricks
This is a perfect way to use leftover ground meat.

Variations

Sausage: crumbled sausage, red and green peppers, cheese, onion, egg mixture
Ham: cubed ham, Swiss cheese, egg mixture

Strawberry Crepes

Inspiration: Prevention mag.

Prep time: 20 minutes
Cook time: less than 30 min.
Makes: about 8 crepes

Description: My hubby is a crepe fanatic. If I hear him banging around in the kitchen during breakfast time I can be sure he's making some form of crepes. This recipe is sweet, zesty, and full of flavor. Use any sort of berry you like. Strawberries are my favorite.

Ingredients

2 oz cream cheese, softened 

1/2 cup sour cream  

2 Tbsp packed brown sugar

1 Tbsp packed brown sugar

1/2 tsp lemon zest

1/2 tsp orange zest
1/4 tsp vanilla extract

3 cups fresh strawberries, sliced
1. Make or buy 8 crepes. Have them pre-made and nice and warm.

2. With a mixer beat the cream cheese, sour cream, 2 Tbsp of the brown sugar, orange zest, lemon zest, and vanilla extract until well-blended.

3. Divide the cream cheese mixture among the crepes. Divide 2 cups of the strawberries between the crepes and place strawberries over the cream mixture. Fold each crepe in half, then in half again. Arrange on serving plate.

4. For the sauce: In a food processor or blender, puree 3/4 cup of the remaining strawberries with the remaining 1 tablespoon brown sugar, lemon zest, and orange zest. Fold in the remaining 1/4 cup strawberries.

5. Drizzle the strawberry sauce over the crepes.

Tips and Tricks
You can use light cream cheese and light sour cream for a healthier option.

German Pancakes

Inspiration: Ranee M
Prep time: 5 minutes
Cook time: less than 30
Makes: 6-8 servings

Description: My mom made these growing up and I LOVED them with butter and powdered sugar. My hubby likes them with lemon. They go really well as a brunch item with berries and lots of fun gooey toppings.

Ingredients:
6 eggs
1 cup of milk
1 cup of flour
1/2 tsp salt
2 Tbsp melted butter

Directions:
1. Place the eggs, milk, flour, and salt in a blender: cover and process until smooth.
2. Grease a 13x9 baking dish with butter.
3. Pour batter into dish.
4. Bake at 400 for 20 minutes.
5. Batter will come out puffy and pancake like.
6. Dust with powdered sugar and butter. Serve right away.

Tips and Tricks

This will look like crepe batter when you put it in the pan.
There are supposed to be bumps and air pockets when done baking, better crevices for the toppings!

Monkey Bread

Inspiration: Pampered Chef
Prep time:
Cook time: 2 hours
Makes: 16 servings

Description: Another classic pampered chef dish. This one is very popular among the army crowd. For the past few years I have made this for Christmas brunch. Everyone looks forward to eating it, especially when you can smell it cooking away in the oven.

Ingredients
Zest from 1 orange
3/4 c sugar
1 1/2 tsp cinnamon
5 Tbsp melted butter
18 frozen bread dough rolls thawed (pop them in the micro for about a minute)
1/3 c light corn syrup, divided

Directions:
1. Spray fluted angel cake pan with vegetable oil; drizzle a little corn syrup in bottom of pan.
2. In bowl combine sugar, cinnamon, zest. Mix well.
3. Cut thawed dough balls in half.
4. Dip rolls in butter and then roll in sugar mixture to coat. Arrange in pan.
5. Drizzle with corn syrup and repeat with dough balls.
6. Sprinkle any remaining butter and sugar mixture on the coated balls.
7. Cover and let rise until they double in size about 1 hour (this can sometimes take longer depending on how thawed the dough balls actually are). 
8. Bake uncovered 30-35 minutes at 350.
9. Cool about 5 minutes then invert onto serving plate. To eat just pull apart puffy balls of gooeyness!

Tips and Tricks
The easiest way to cut the dough ball in half is to use scissors.
To make ahead: after placing rolls in fluted pan (step 4), cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand at room temp 15 minutes. Let rise and bake.
sometimes I make them in muffin tins!

French Toast Casserole

Inspiration: Paula Deen
Prep time: overnight start
Cook time: 40 min to cook
Makes: Serves 10+ people

Description: French toast is so yesterday....add some spices, butter, and more syrup and you've got a tasty casserole. Warning: this makes a HUGE batch.

Ingredients
1 loaf sliced French bread or cinnamon bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tbsp granulated sugar

1 tsp vanilla extract 

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

 Directions:

1. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not too bubbly.
3. Pour mixture over the bread slices, making sure all slices are covered evenly with the milk-egg mixture.
4. Spoon some of the mixture in between the slices.
5. Cover with foil and refrigerate overnight.

6. The next day, preheat oven to 350 degrees F.

7. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans  

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1. Combine all ingredients in a medium bowl and blend well.

Tips and Tricks
Excellent make ahead breakfast!

Variations

You can make the praline topping without the pecans and it is still delicious.

You can easily half the recipe for a smaller group.

Biscuits with Sausage Gravy

Inspiration: Paula Deen

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 8 biscuits with gravy

Description: Is there anything better than biscuits and gravy......I don't think so. Make these with my buttermilk biscuits and pass out into a heavenly coma. (then think about going to the gym tomorrow)



Ingredients:
2 cups of sifted all purpose flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick of COLD butter cut into cubes
3/4 cup COLD buttermilk
1 egg lightly beaten

Gravy:
1/4 cup bacon grease
package of sausage browned
1/4 c flour
1 1/2 c warm milk
1/4 tsp salt
1/4 tsp pepper
2 Tbsp melted butter


Directions:

1. Pre- heat oven to 425 (do this first thing, the biscuits are that quick to put together and you want the butter still cold)
2. In a sifter over a bowl, sift together flour, baking powder, baking soda, and salt.( if you use kosher it won't go through, just sprinkle it over)
3. Scatter the butter over the top and mix with a fork to coast the pieces with the flour mixture. Using a pastry blender or fork, cut the butter into the flour. Continue cutting until the butter is pea sized and the mixture resembles crushed crackers.
4. Turn the dough out on to a very lightly floured work surface and GENTLY knead just until it holds together.
5. Pat the dough into a 7 inch round circle, and a puffy 1 inch thick.
6. Use a knife, cup, or biscuit cutter and cut into 8 pieces.
7. Transfer the wedges to the prepared baking sheet, space them about 2 inches apart.
8. Brush the tops with a thin coating of beaten egg (you won't use all of it)
9. Bake for 15 minutes, until firm to the touch and golden brown.
10. While biscuits are cooking, brown the sausage until no longer pink, remove.
11. Add flour and whisk until smooth and bubbly about 1 minute.
12. Add WARM milk slowly and bring to a boil. Reduce heat to low simmer and stir until thick, about 5 minutes.
13. Season gravy with S&P
14. Serve over the hot biscuits.
Tips and Tricks:
- be sure the butter is ice cold
- handle the dough very gently, over handling will warm the butter and make them flatter
-to avoid re-rolling the dough cut them into wedges or squares
- I like to use the grease from the sausage and not bother with bacon grease.

Variations

add dried sage to the gravy and you'll think your in heaven.

Cinnamon Rolls

Inspiration: Pioneer Woman

Prep time: about 1 hour

Cook time: about 1 hour

Makes: 50 rolls

Description: These are sinfully gooey. Totally fattening, and absolutely delish! What I really like about this recipe is the ability to freeze and reheat well. They taste fresh and sinful as the day you made them.  Believe me I've tested it....many times.

Ingredients

Dough
1 quart whole milk
1 c vegetable oil
1 c sugar
2 pkg yeast
9 c flour
1tsp baking soda
1Tbsp salt

Filling
2 c melted butter
1/4 c cinnamon +
2 c sugar +

1. Heat milk, oil, and sugar in saucepan over medium heat. Don't allow to boil. Set aside and cool to lukewarm.
2. Sprinkle the yeast on top and let sit on the milk for a minute.
3. Slowly add 8 cups of flour. Stir until just combined, cover with kitchen towel and set aside in a warm place for an hour.
4. Remove towel and add baking.powder, baking soda, salt, and 1 c of flour. Stir to combine.
5. Allow dough to rise in covered bowl. Punch down dough if it rises to the top of the bowl.
6. Remove half the dough from the pan, on floured baking surface, roll dough into a large rectangle 30x10.
7. Pour 1 c of melted butter over surface of rectangle, use fingers to spread evenly.
8. Sprinkle half of cinnamon and 1 c of sugar over the butter.
9. Roll the rectangle tightly toward you, begin at the end farthest from you.
10. Pinch the seams together, it should look like a log.
10. Make 1 1/2 inch slices along the log.
11. Pour a couple of Tbsp of melted butter into pan and swirl to coat.
12. Place sliced rolls in pan. For 8x8 add about 5.
13. Set aside to rise for at least 20 minutes before baking.
14. Place in oven at 375 degrees for 13-17 minutes. Don't allow rolls to over brown.
15. While rolls are still warm, drizzle icing over top.

Icing
2 lbs powder sugar
1/2 c whole milk
6 Tbsp melted butter
1/4 c brewed coffee (optional)
1 Tbsp maple flavoring or extract

1. Whisk powder sugar, sugar, butter, milk, coffee, salt, and maple flavoring together until smooth. Add ingredients as needed until icing reaches desired consistency thick, yet pourable.

Tips and Tricks
Freeze baked, iced cinnamon rolls after they've cooled slightly. Pull them out of the freezer and warm them in 250 oven for 15 minutes.
Use dough right away or place in a mixing bowl and refrigerate for up to 3 days.