Hashbrown Casserole

4 cups hashbrowns, frozen

chopped red and green peppers

chopped onions

cooked, chopped up breakfast sausage or bacon

1 cup shredded cheese

Mix these ingredients together and spread into a 9x13 dish.

10 eggs

1.5 cups milk

1.5 tsp salt

1 tsp parsley

pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Mix eggs, milk and spices, and pour over the hashbrowns in the dish. Top with another 1 cup cheese. Bake for 45-60 minutes at 350, or until eggs are set.

(A half recipe makes an 8x8 pan, and a 3/4 recipe makes an 8x11 pan.)

French Toast

1 loaf French bread, sliced

4 eggs

~ 2 cups milk

1 T. sugar

1/2 tsp cinnamon

1 tsp. vanilla

Whisk together eggs, milk, sugar, cinnamon and vanilla. I never really measure the milk so 2 cups is mostly a guess. Dip bread slices in egg mixture and fry until golden brown. Serve with applesauce and cinnamon, or pancake syrup.

Cornmeal Pancakes

1 1/3 cups flour

2/3 cup cornmeal

2 T. sugar

1 tsp. salt

4 tsp. baking powder

2 eggs

1 1/3 cups milk

1/4 cup oil

Mix dry and wet ingredients separately, add wet to dry and whisk thoroughly. After the batter sits a few minutes, I usually add a wee bit more milk so it's not too thick.

Skillet

oil

frozen hashbrowns

diced onions

seasoning salt or Cajun seasoning

eggs

breakfast sausage or bacon, optional

Brown the hashbrowns in the oil until they are beginning to get brown. Sprinkle with seasoning and add the onions. Continue browning until hashbrowns are browner and onions are done. Crack eggs over top and scramble them into the hashbrowns (I do 4-5 eggs per frying pan). When the eggs are done on the bottom, flip the skillet in sections to cook the other side of the eggs.

 

Red River Cereal in the Slow Cooker

3 cups water
1 cup Red River cereal
sprinkle of salt

Cook on low for two to three hours, then turn slow cooker off and let it cool off. Refrigerate and reheat in the mornings in the microwave.

Oven Apple Pancake

1 apple, sliced
1 T lemon juice
1 T sugar
3 eggs
1/2 cup plus 2 T flour
1/2 cup plus 2 T milk
3 T butter, melted
3 T sugar
3 T brown sugar
1 T cinnamon

Combine lemon juice and sugar and toss with sliced apple. Beat together eggs, milk and flour. Pour melted butter into an oven-proof frying pan or small baking dish. Add batter and arrange apple slices on top. Sprinkle with sugar and cinnamon. Bake 20 minutes at 425. A double recipe will make a 9x13 pan.

Waffles with Waffle Sauce

3 cups flour
5 tsp baking powder
1 tsp salt
2 T sugar
3 large eggs
2 1/4 cups milk
1 1/2 tsp vanilla
1/3 cup oil

Mix dry and liquid ingredients separately; pour liquid into dry and whisk well until smooth. Cook batter in heated waffle irons until done. Keep cooked waffles in the oven on keep warm or very low heat until they are all cooked.



Waffle Sauce:
2/3 cup waffle batter
2/3 cup sugar
1.5 cups milk
splash of vanilla (optional)

Mix together well and microwave on high 2.5 minutes at a time until boiling and thick.

To feed my family of 6, I do one and a half recipes of waffle batter. This is even better topped with strawberries or other fruit.

Pancakes

2 cups flour
3 tsp baking powder
1 tsp salt
1/3 cup sugar
2 cups milk
3 eggs
1/3 cup oil (or melted butter)

Mix dry and liquid ingredients separately. Pour the milk/eggs into the dry and whisk until mostly smooth. Fry in a heated frying pan until done and serve with your favourite toppings (butter, syrup, etc.). For my family of 6, I make a recipe and a half.

Simple Scones

2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup hard butter
1/2 cup raisins
1/2 cup sour cream
1 egg

Mix dry ingredients. Grate in or cut in the butter until it is quite fine. Add raisins, sour cream and egg. After mixing, press the dough into a ball. Pat it into a 7-8" circle on a pan lined with parchment paper and sprinkle with 1 tsp of sugar. Cut it into 8 triangles. Bake for 15-17 minutes at 400, until golden.

Granola

5 cups old-fashioned rolled oats
1 cup almonds
1 cup walnuts
1 cup pecans
1 cup sesame seeds
1 cup wheat germ
2 cups coconut
1 cup sunflower seeds
1 cup canola oil
1 cup honey
1 cup raisins
1 cup dried cranberries

Microwave the honey to make it runnier and mix it with the oil. Pour it over the dry ingredients and toss to coat. Spread onto two cookie sheets lined with parchment paper and bake for 15 minutes at 325. Sprinkle the raisins and cranberries on top. Let cool, break up and store in an airtight container.

This is the original recipe. You can, of course, customize this in many different ways. As long as you end up with about 13 cups of stuff to pour the honey and oil on, it will come out about right. I often make this with just the oats, coconut, almonds and walnuts (I just increase the amounts).