Breakfast
- 1/2 cup all-purpose flour
- 1/2 cup milk
- Pinch of salt
- 4 large eggs
- 3 tablespoons butter
- 1 tablespoon shortening
- 2 apples -- peeled & cubed
- 2 tablespoons cinnamon/sugar mix
Preheat oven to 425 degrees. Sauté apples in frying pan and set aside.
Mix flour, milk and salt together until smooth. Add eggs, one at a time,
until batter is smooth. Add the apples to this mixture. Melt 1 tablespoon
butter in a large frying pan (one with sloping sides is best). Fry until
golden brown tipping pan and lifting pancake with spatula to cook the
batter.
Cut an "X" in the pancake. Pour 2 tablespoons butter and 2
tablespoons cinnamon sugar over the pancake and place the frying pan in the
oven for 12 minutes. Serve with syrup or powdered sugar.
- ˝ pound Jimmy Dean sausage, browned and crumbled
- 2 eggs, scrambled
- 1 medium tomato diced small
- 6 soft flour tortillas steamed
- 6 thin slices cheese (I like Mexican Velveeta but any yellow
cheese will work)
Combine sausage, eggs and tomatoes. Place about 1/6 mixture into center of
each tortilla. Top each mound of the mixture with 1 slice of cheese.
Fold bottom 1/3 of tortilla up over the filling and then bring right side of
the tortilla toward the left, folding over filling. Fold left side of
tortilla to the right, leaving the top end open. Microwave each
briefly just to melt the cheese and serve promptly with picante sauce on the
side. Do not freeze.
- 1 cup sliced strawberries
- 1 medium banana sliced
- 1 cup milk
- 1/2 cup strawberry yogurt
- 1 to 2 Tablespoons sugar
- Nutmeg
In blender container, combine strawberries, banana, milk, yogurt and sugar.
Cover, blend until thick and smooth. Pour into chilled glasses; sprinkle with
nutmeg. Garnish each with whole strawberry if desired.
- 1/4 pound ground pork sausage cooked and drained
- 3 ounces cubed cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 cup Bisquick baking mix
- 2 eggs, lightly beaten
- 2/3 cup milk
Combine first 5 ingredients in a large bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring just
until moistened. Spoon into greased muffin pans, filling
3/4 full. Bake at 350 for 35-40 min. Remove from pan
immediately. Makes 12 muffins
- 4 slices day old bread
- 2 beaten eggs
- 4 tablespoons milk
- 1/4 teaspoon vanilla
- 1/4 teaspoon nutmeg or cinnamon
Let bread slices lay out for a few hours or lightly toast them
so they are slightly dry to the touch. Preheat a large skillet
or griddle over low heat. In a shallow dish, beat together the
eggs and milk. Add the vanilla and nutmeg and beat. Dip
each slice of bread into the egg mixture, let it soak for about
30 seconds and turn it over to coat both sides. Carefully remove
the dipped slice and place it in hot skillet. Turn up heat
to medium and cook until toast is brown on both sides. Serve the
toast right away with syrup, jam, or fruit. Yield: 2 servings
- 1 egg
- 2 tablespoons sugar
- 1 cup sour cream
- 1 tablespoon shortening, melted
- 1 teaspoon prepared mustard
- 1 1/3 cups flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3 oz ham finely chopped
- 1/2 cup shredded Swiss cheese
Beat egg until light. Add sugar, sour cream, shortening and
mustard; stir well. Add dry ingredients; stir just until
moistened; do not over beat. Gently, stir in ham and cheese.
Fill greased muffin tins 3/4 full. Bake at 400 degrees 20 to 25
minutes. Makes 12 muffins
- 8 eggs
- 3/4 cup orange juice
- 1 tablespoon orange liqueur, (optional)
- 1 teaspoon vanilla
- 1 loaf Italian bread, cut into 1/2" slices
- 3 tablespoons powdered sugar
- 3 tablespoons brown sugar
- 4 teaspoons butter or margarine
Beat together eggs, orange juice, orange liqueur, 2 tbs..
confectioners sugar and vanilla. Place bread slices in one layer
in a large roasting or baking pan. Pour egg mixture over slices.
Turn to soak. Place in refrigerator for at least 2 hours, turn
bread slices occasionally. On a plate, combine confectioners
sugar and brown sugar. Preheat electric skillet to 375 degrees.
Melt butter and set aside. Remove bread slices from egg mixture.
Place in skillet. Cook French Toast about 3 to 5 minutes on each
side or until golden brown. Add more butter to skillet, if necessary.
Toss slices in sugar mixture and serve immediately. Makes 4 to 6
servings.
Pumpkin Pancakes
- 4 Eggs
- 1/2 teaspoon Baking powder
- 1/4 cup Flour
- 1 cup Mashed pumpkins
- 1/4 cup Butter
- 1/4 cup Milk
- 1/4 teaspoon Cinnamon
- Oil
Mix all ingredients (except the oil) in a large bowl. Preheat a large skillet
of griddle. Add a little oil to the pan. Drop a 1 1/2 ounce ladle full of
batter on the hot pan. Cook about 3 minutes per side (or until lightly
browned). Serve warm
- 1 pound pork sausage
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
In a skillet (preferably cast-iron), brown sausage over medium high
heat, breaking up with a fork until the sausage is cooked and no pink
remains. Using a slotted spoon, remove sausage, pressing to
drain fat back into skillet. Place sausage on paper towels. Reduce
heat to medium. Sprinkle flour over the fat in the pan, stirring with
a fork until flour is pasty. Pour in milk, stirring constantly
to break up any lumps of flour. Increase heat to medium high. Stir
slowly. When gravy begins to thicken, stir cooked sausage back in.
Season to taste with salt and pepper. Serve immediately over biscuits.
Makes about 4 servings
Impossible Bacon Pie
This is perfect for breakfast, lunch or brunch.
- 12 bacon, sliced, cooked and crumbled
- 1 cup Swiss cheese, shredded
- 1/3 cup onions, chopped
- 2 cups milk
- 4 eggs
- 1 cup Bisquick
- 1/8 teaspoon pepper
Preheat oven to 400. Grease pie plate, 10 x 11/2". Sprinkle ham,
cheese and onion in pie plate. Beat remaining ingredients 15
seconds in blender on high speed. Pour into pie plate.
Bake 35-40 min. or till knife comes out clean. Cool 5
minutes and enjoy.
Colorado Omelet
(this is my favorite omelet. I order this every time I go to
IHOP)
- 1/4 C Diced Sweet Red Onions
- 1/4 C. Diced Bell Pepper
- 1/4 C. Diced Tomatoes
- 1/4 C. Diced Cooked Lean Ham
- 3/4 C. Finely Shredded Cheddar Cheese (reserve 1/4 cup for garnish)
- 1/4 C. Diced Lean Bacon (fried and drained)
- 1/3 C. Sliced Small Breakfast Sausage Links (fry and drain)
- 1/3 C. Shredded Roast Beef or Dice Roasted Beef From the Deli
- 3 - 4 Eggs Beaten
- 1/8 C Water
- 1/4 tsp. Salt
- 1 Tbs. Butter
In a sauce pan on medium low heat melt butter and add onions and bell
peppers. Stir until onions and pepper are soft but not browned. Add diced ham
and stir until the ham is limp and heated through. Immediately remove from heat
and set a side.
In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
Heat a 12" fry pan on medium low heat, add a little oil (1 tsp.) or
spray with a non stick vegetable spray. A non stick pan works great. Place egg
mixture in pan and sprinkle with onions, bell pepper, ham, tomato, sausage,
bacon, and roast beef, and 1/2 cup of the shredded cheese. Place a lid on
until omelet starts to set. Immediately remove lid and fold omelet from the
sides to the middle. If this is difficult fold in half. Sprinkle with the rest
of cheese.
Serve with a side order of Picante Sauce, Sour Cream and a little diced
green onion.
This is one of Joe and Ben's favorite breakfast specialties.
Simple to make, yummy to eat.
- 3 tins refrigerated biscuits
- 1/2 cup sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 stick butter
- 1/2 Chopped nuts (optional)
Put cinnamon and 3/4 cup sugar into a plastic bag. Quarter biscuits. Shake
them in bag. Place in bundt pan. If using nuts, spread on bottom of pan. Bring
butter and sugar to a boil in saucepan. Pour over biscuits. Bake at 350 degrees
for 25 minutes. Remove immediately. Serve warm.
I remember my mom making these when I was young. My brother
and I would eat them as fast as she would make them. YUMMY!!!!
- 4 eggs -- beaten
- 2 cups flour
- 1 cup water
- 1 cup milk
- 1 tablespoon sugar
- Pinch salt
- Jelly, your favorite
- Sugar
Beat eggs, add flour and water alternately. Heat a 10" fry pan and pour
a really thin layer. Keep tilting the pan so that the batter will move around to
insure an evenly thin blintz. Remove from pan when cooked and lay gently on a
towel, cooked side up. Keep repeating this process until you have used all the
batter. Fill with jelly, and roll up. Sprinkle with sugar. Makes about 28
blintzes.
These recipes have been gathered from all over the Internet and from various
recipe books. I do not take credit as the author of any, unless specifically
stated in the recipe.
Revised: April 21, 2005
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Copyright © 1999-2003 Linda
Hays All Rights Reserved