Dutch Babies or German Pancakes

These have become an absolute family favorite. If I tell the kids we are having breakfast for dinner, I get cheers instead of moans. I like making these because they are easy, I can make them GF, we can just add some turkey sausage and fruit on the side and we are set for a relatively healthful dinner. My kids like this topped with powdered sugar, but I always like to add some fresh berries (strawberries or raspberries are my favorite) or peaches. There are countless possibilities when it comes to toppings or varieties . . . you can add blueberries to the batter, or layer thinly sliced apples over the butter and then pour over the batter, or cook them in muffin tins, etc. My mother-in-law (and husband) think they should only be cooked in a cast iron skillet, but I don't have the patience to clean it afterwards (neither do I have a large enough skillet) I know there are a lot of recipes out there, but this is the one I have finally come up with that is our favorite and works every time!

3 TBS. butter
1 c. milk
1 c. flour
6 eggs

Melt butter in 9X13 oven safe pan at 450 while preparing batter. Mix milk, flour and eggs well (can use a blender, but I have found it works just as well in a bowl with a whisk).

Pour blended mixture over hot butter. Bake at 450 for 20 minutes, or until puffed and golden. Enjoy the puffiness, because it will be gone moments after leaving the oven . . . then the deliciousness begins! Sprinkle with powdered sugar or cinnamon sugar. Serve with cooked apples, berries, or peaches on top!

Homemade Nutty Granola

I just love homemade granola mixed in some yogurt, and so do my kids. I almost always have some on hand. When I became pregnant and all cooking ceased, we turned to the store for an alternative. Unfortunately the store-bought stuff contains wheat and gluten so Logan can't eat it; and quite frankly I don't think it is as good. Below are two recipes that I make. I really prefer the first as I'm not really into dried fruits, but both are good!

2 c. almonds, chopped
2 c. pecans, chopped
1 c. sunflower seeds
1 c. sesame seeds (I usually omit these)
1 c. wheat germ (I omit this when making some for Logan)
5 c. old-fashioned oats
1 1/2 TBS. cinnamon
1/2 c. honey
1/2 c. maple syrup (the REAL stuff)
3/4 c. molasses (I'm not a huge molasses fan, so I usually add about 1/2 cup instead)
3/4 c. vegetable oil

Preheat oven to 350. Spray 2 large baking sheets. Stir together nuts, seeds, wheat germ, oats, and cinnamon in a large bowl. In a saucepan, heat together honey, syrup, molasses, and oil just until warm. Pour honey mixture over nut mixture and mix well. Divide evenly between the two sheet pans and bake for 30-40 minutes, stirring every 15 minutes. Remove from oven when golden brown. Stir occasionally while cooling to break up clumps. Store in airtight container for up to 8 weeks, or freeze up to 6 months.

OPTION #2:

3 c. rolled oats
3/4 c. toasted wheat germ (I omit when trying to be gluten free)
3/4 c. walnuts, coarsely chopped
1/2 c. frozen apple juice concentrate, thawed
1/4 c. packed light-brown sugar
2 T. vegetable oil
1/2 c. dried cherries, raisins, or other dried fruit, halved or chopped if large (optional)

Preheat oven to 300. Lightly coat a 9 X 13-inch pan with cooking spray. Add oats, wheat germ, and walnuts, stirring to combine. Bake until oats are lightly toasted, about 25 minutes, stirring halfway through. Raise oven temperature to 350. In a liquid measuring cup or small bowl, stir together apple juice, sugar, and oil. Pour over oat mixture; stir to combine. Return to oven, and bake until oats are crisp, about 30 minutes, stirring halfway through. Cool in pan, about 25 minutes (toss with cherries, if desired). Transfer to a container with a tight-fitting lid. Store, covered, at room temperature for up to 1 month.

Honey Butter

I remember making this as a kid. I LOVE, LOVE, LOVE it on warm (homemade) bread. It is super simple to whip up and makes a great gift. Another variety is substituting raspberry or strawberry jam for the honey - that is delicious on rolls! I had to make some today to top our breads!

1/2 c. butter
1/2 c. honey
1/4 tsp. vanilla

Whip room temperature butter, until fluffy. Add honey and vanilla, combine well. Keep refrigerated.

Frittata

What is a frittata? If I had to define it, I would say a flat omelet that is SIMPLE to make, so YUMMY, and can use any number of INGREDIENTS! This is the last recipe I showed my Young Women how to make. It is a stand-by in our house. We have it for dinner a lot. I love how easy it is to make, and I can throw any vegetables or meats into it. There are two methods to cooking this. I prefer the oven method, but you must use an oven-proof pan. I actually used the stove-top method to teach my YW and have learned to love that one as well! Enjoy this, morning or night!

6 eggs
1/4 c. milk
1/4 tsp. Salt
1/8 tsp. Pepper
1 TBS. Vegetable oil
1 c. vegetables or meat*
1/2 c. shredded cheese (cheddar, parmesan, etc.)

Heat oil in a 10 inch skillet over medium-high heat. Cook vegetables in oil for about 5 minutes, until crisp-tender. Meanwhile beat eggs, milk, salt and pepper thoroughly with a fork or whisk, until uniform in color. Pour egg mixture over the vegetables. Sprinkle with cheese and reduce heat to low. Cover and cook about 10 minutes until set in the center.

OVEN METHOD: Prepare as above, except use an oven-proof skillet. Pour egg mixture over vegetables and bake at 350 for 15 minutes, or until set in the center.

*Vegetable or meat options: broccoli, shredded carrots, shredded zucchini, hashbrown potatoes, bacon, ham, etc.

Orange or Lemon Pull Aparts

Another recipe I shared with the YW. I actually found this recipe MANY years ago in the Rhodes rolls cookbook. These pull aparts remind me of being in high school. I used to make them almost every Sunday evening. My family and I would go on a walk while these were raising, we'd come home, cook them and enjoy! These really are so yummy and are simple to whip up, it's just hard to wait for them to be ready :-)!

20 Rhodes Dinner Rolls, thawed
Grated peel of 1 orange, or 2 lemons
1/2 c. sugar
1/4 c. butter, melted

Citrus Glaze:
1 c. powdered sugar
1 TBS. butter, melted
2 TBS. fresh orange, or lemon juice

 Grate orange or lemon rind and mix with sugar. Cut thawed rolls in half and place in greased 9X13 baking dish. Pour 1/4 c. melted butter over rolls. Sprinkle with rind/sugar mixture, reserving 1/2 c. of mixture to sprinkle on just before baking. Cover with plastic wrap that has been sprayed with nonstick cooking spray. Let rise until double in size. Remove wrap and bake @ 350 for 20-25 minutes. Remove from pan and place on wire rack (I usually just put them on a plate or leave in pan, so no glaze is lost) within 4-5 minutes. To make citrus glaze, combine sugar, melted butter and fresh juice until thin. Cover rolls with glaze while still warm.

Sausage And Potato Breakfast Casserole

It was one of those nights when it was getting close to dinner time and I didn't have anything prepared or anything in mind. I went through the fridge and freezer and decided breakfast for dinner would work. I had bought a box of turkey sausage links at Costco that I wanted to use, so I googled breakfast casseroles with sausage and ended up making this one. It was a hit; everyone young and old enjoyed it!

1 pound bulk breakfast sausage (I used turkey sausage links)
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (I cooked the sausage links in a pan, removed them and chopped them up. Then continued with the recipe). Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.

Angie's Breakfast Rolls

*forgot to take a picture before the devouring began *

I always liked making the Rhodes Butterscotch rolls, or Monkey Bread. So, I was kind of nervous about trying a new recipe, but now this is all we make. It is much easier and super good! The sauce gets really sticky and caramely.

I like to the cut the rolls in half, so they are more like pull-aparts and I will put them all together and then set them in the fridge to raise overnight. We have had these on Christmas and made them today while we enjoyed Conference. I like doing fun Sunday breakfasts when we have nowhere to go and have the time to enjoy relaxing.

18 Rhodes dinner rolls
1 cube margarine
3/4 c. brown sugar
1 tsp. cinnamon
1 c. marshmallows

Put the Rhodes rolls in a bundt pan. Melt the cube of margarine and mix together with the brown sugar and cinnamon. Pour the mixture and the marshmallows over the rolls and let rise to the top of the pan. Bake for 45 minutes at 350. Remove from oven, turn upside down on a plate and serve.

* These are so YUMMY! And they are best to eat hot, before they get too sticky.

Eggsactly

1/4 c. chopped green pepper
2 T. chopped onion
1 T. butter
6 eggs, lightly beaten
1/3 c. milk
3/4 tsp. salt
Dash of pepper
1 1/2 T. chopped parsley
3 oz. cream cheese, cubed

Combine eggs, milk, salt, pepper, and parsley. In large skillet, cook green pepper, onion and butter, until tender. Add egg mixture. Cook slowly at 225 degrees stirring occasionally until eggs begin to thicken. Add cream cheese. Continue cooking until cheese is melted and eggs are cooked.

Banana Bread

3 bananas mashed
2 eggs well beaten
1 c. sugar
1/4 lb. butter (1 stick)
Dash of salt
2 c. flour
1 T. milk
1 tsp. baking soda
1 c. chopped nuts

Cream eggs and sugar. Add remaining ingredients. Mix well. Pour in bread pan and bake at 350 for 1 hour.

Quiche Pie (Zucchini)

4 eggs
3 c. sliced zucchini
1 c. Bisquick
1/2 c. parmesan cheese
1 med. onion, chopped
1 garlic clove, chopped
1/2 c. oil
Salt and pepper

Beat eggs first then mix all together. Grease quiche dish. Bake at 350 for about 40 minutes. Delicious hot or cold!

Zucchini Quiche

3 c. shredded zucchini
1 c. Bisquick
4 eggs
1/2 c. grated cheese
1/4 c. oil
Salt, pepper, oregano and parsley to taste

Mix all ingredients together. Pour into 9 inch pie pan with crust. Bake at 350 for 45-50 minutes. May be garnished with chopped tomatoes and black olives.

Cream Cheese Frittata

2 tsp. olive oil
2 oz. mushrooms, sliced
1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 c. half and half
4 oz. reduced-fat cream cheese (1/2 bar), cubed
2 oz. cheddar cheese shredded (1/2 c.)
2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup)
Coarse salt and ground pepper

Preheat oven to 350. Heat oil in small (8 inch) ovenproof non-stick skillet over medium heat. Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. Transfer mixture to a medium bowl, and let cool slightly (Reserve skillet). To mixture in bowl, add eggs, half and half, cream cheese, cheddar cheese, bread, 1/2 tsp. salt, and 1/4 tsp. pepper; stir until combined. (There may be a few chunks of cream cheese remaining.) Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand 10 minutes before cutting into wedges and serving.

Mormon Muffin Mix

2 c. boiling water
1 T. and 2 tsp. baking soda
1 c. Crisco shortening
2 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
1 tsp. salt
4 c. 100% Bran Buds
2 c. 40% Bran Flakes
1 c. chopped walnuts

Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt, and mix well. Add the soda water very slowly. Fold the two bran cereals into the mixture very slowly with the chopped walnuts. Spoon into greased muffin tins. Bake at 350 for 18 minutes. Let cool 5 minutes.

Low Fat Bran Muffins

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 - 3/4 tsp. cinnamon
2 c. bran cereal (100% bran)
1 1/4 c. milk
1/3 c. brown sugar
1 egg
1/2 c. applesauce

Preheat oven to 400; spray muffin pan. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Beat in egg and applesauce. Fold in flour mixture and stir until just moistened (batter will be lumpy). Bake 18-20 minutes. Makes about 12 muffins.

Baked French Toast

1 baguette French bread
6 large eggs
1 1/2 c. milk
1 c. half and half
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. mutmeg
1/4 c. butter, softened
1/2 c. light brown sugar
1/2 c. chopped walnuts
1 T. light corn syrup
Maple syrup

Cut bread in 1 inch slices, butter baking pan. Arrange bread slices overlapping, to fill pan completely. In medium bowl, combine eggs, milk, half and half, vanilla, cinnamon and nutmeg. Mix well. Pour over bread slices and cover and refrigerate overnight. Next day, preheat oven to 350. Combine butter, sugar, walnuts and corn syrup. Evenly spread over bread. Bake 40 minutes or until puffed and golden. Serve with maple syrup.

Granola Bars

7 c. any combination of chopped nuts, flaked coconut, rolled oats, chocolate chips, Rice Krispies and raisins
1 c. dark Karo syrup
1 c. sugar
1/2 c. honey
3/4 c. crunchy peanut butter

Melt over low heat and stir together Karo syrup, sugar and honey until dissolved. Stir in peanut butter until smooth. Pour over 7 cups of mixture in a large bowl. Stir quickly before it cools. Flatten out quickly in a jelly-roll pan. Cut "Before" the mixture completely cools.

Individual Broccoli Quiches

Oh, the obsession over this recipe. My sister and I were looking for a good mini quiche recipe so we could make some or my mom. We thought the addition of broccoli would make it slightly healthier. Turns out my mom loved this recipe, and so did we. My sister ended up making it again for a baby shower and then again for a luncheon. They are so easy to make, and are so yummy. We usually skip the step of refrigerating the crusts after brushing with butter and they have always turned out fine.


Individual Broccoli Quiches

Pastry for 2 crust pie
2 tbsp. butter, melted
1/2 (10 oz.) pkg. frozen, chopped broccoli, thawed
1/4 lb. Swiss cheese, shredded
1 c. half & half
4 eggs
1 tsp. salt
1/4 tsp. pepper

Grease and flour 24 (1 3/4 inch) muffin pan cups, then prepare pastry. On lightly floured board, roll dough about 1/8 inch thick. Use 3 inch round cookie cutter. Cut dough in 24 circles. Line muffin cups with pastry; brush lightly with melted butter. Refrigerate 30 minutes.

Preheat oven to 400 degrees. Drain broccoli on paper towels. Spoon about 1 teaspoon broccoli in muffin cups and top with cheese. In small bowl. Mix half & half, eggs, salt, and pepper with wire whisk. Spoon about 2 tablespoons egg mixture into each cup. Bake 25 minutes or until knife inserted in center comes out clean. Remove and serve hot.

Eggs Fantastic

1 (12 oz) pkg. sausage
1 lb. mushrooms, chopped
1 onion, chopped
12 eggs
6 TBS. sour cream
1 1/2 c. salsa
8 oz. Velveeta cheese, sliced
8 oz. Mozzarella cheese, shredded
8 oz. Cheddar cheese, shredded

Saute sausage, mushrooms, and onions. Drain and set aside. Combine eggs and sour cream, beat 1 minute. Pour eggs into a greased 9X13 baking dish. Bake at 400 for 15 minutes. Spoon on salsa, meat mixture and cheeses. Bake an additional 40 minutes at 350.

Cheese and Bacon Waffles

2 Eggs
2 Cups All Purpose Flour or Whole Wheat Flour
1/2 Cup Butter, melted
1 3/4 Cups Milk
2 Tablespoons brown sugar
4 teaspoons baking powder
1 Cup Shredded Cheese
8 slices of bacon, crisply cooked, and crumbled

Heat waffle iron.
Beat eggs with hand beater in medium bowl until fluffy.
Add flour, butter, milk, brown sugar and baking powder just until smooth.
Stir in cheese and bacon.
Pour batter onto center of hot waffle iron. Bake about 5 minutes or until steaming stops.
Makes twelve 4 inch waffles (or three 9 inch).

Mini Quiches

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter (no substitutes), cut up
3 tablespoons shortening
5 to 7 tablespoons ice water
1 cup finely chopped mushrooms
1 tablespoon butter or margarine
1 egg
1/3 cup milk
Dash ground black pepper
1/3 cup finely shredded Swiss or cheddar cheese
1 tablespoon finely crumbled crisp-cooked bacon (1 slice)
1 tablespoon snipped chives or chopped green onion
Red sweet pepper strips (optional)

1. Place flour and salt in a food processor bowl fitted with a metal cutting blade. Process until mixed. Add the 1/2 cup butter and the shortening; process with on/off turns until mixture is the consistency of coarse oatmeal. With the machine running, add 4 tablespoons of the ice water all at once. Watching the dough carefully, add remaining water 1 tablespoon at a time, until dough gathers into a ball. Remove dough from machine, and form into a ball. Wrap in plastic wrap, and let rest in refrigerator at least 1 hour.

2. Preheat oven to 425 degrees F. Roll dough on a floured surface, until 1/8 inch thick. Cut twenty-four 3-inch circles of dough. Press circles into ungreased 1-3/4-inch muffin cups. Do not prick. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven and reduce temperature to 350 degrees F.

3. For filling, cook mushrooms in the 1 tablespoon butter or margarine in a small saucepan over medium-high heat for 4 to 5 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Lightly beat together egg, milk, and ground black pepper. Add cooked mushrooms, cheese, bacon, and chives or green onion.

4. Fill each pastry cup with about 1 teaspoon of the quiche filling. Return to oven; bake for 10 minutes or until filling is set. If desired, garnish with red pepper strips. Serve warm. Makes 24.