Crepes

1/2 cup water
1/2 cup milk
1 cup all- purpose flour
2 eggs
Melted unsalted butter for greasing pan


Blend until smooth. refrigerate at least an hour. grease skillet. Pour 1 ladle and swirl quickly around. cook 1 minute or until crepe bubbles. flip and cook other side.

Slow Cooker Breakfast Casserole

20 ounce bag frozen, shredded hash browns
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)

Directions
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, With or without hot sauce.

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

Melt butter in microwave & add brown sugar. ...stir till mixed.  Pour butter/sugar mix into bottom of 9 x 13 pan....spread around. Beat eggs, milk, & vanilla . Lay single slices of bread in pan Spoon 1/2 of egg mixture on bread layer.  Sprinkle some cinnamon over bread/eggs . Add 2nd layer of sliced bread.  Spoon on remaining egg mixture. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar & cinnamon.  Serve with warm maple syrup

The Best French Toast You'll Ever Have

Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup 

Note: One of the most important things in this recipe is to get a good thick loaf of bread. I
like to use brioche or challah. 

Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl. Heat cast-iron

skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center of your skillet. Dip bread into the egg mixture so that both sides are fully coated—but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan. Cook until golden brown, approximately 2 to 3 minutes on each side. Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve. 

Serve with a generous sprinkle of powdered sugar and your favorite syrup. Enjoy!

Lemon Poppy Seed Waffles

Time: 30 minutes
Yield: 12-14 large waffles

WAFFLES:
3 C flour
2 Tb baking powder
1/2 tsp baking soda
1 tsp salt
1/3 C sugar
1 Tb poppy seeds
3 eggs, beaten
2 1/2 C milk
1/2 C canola or vegetable oil
1 Tb fresh lemon juice
3 Tb butter, melted .

1. Into a large mixing bowl place 3 C flour, 2 Tb baking powder, 1/2 tsp baking soda, 1
tsp salt, 1/3 C sugar and 1 Tb poppy seeds. Toss the ingredients together with a fork to combine.
2. In a separate mixing bowl whisk 3 eggs together until frothy.
3. Add 2 1/2 C milk and 1/2 C oil.
4. Add about 1 Tb fresh lemon juice and pour the wet ingredients into the dry.
5. Whisk it all together with a fork. When almost all of the batter is well incorporated
add 3 Tb melted butter. Whisk it in. The batter should be slightly lumpy still.
6. Spray a hot waffle iron with cooking spray and carefully scoop or pour the batter
into it. You'll want to be careful not to get too much batter into the iron. I like to leave
the edges of the griddle bare, so the batter has a little space to spread out once you
close the lid. Less mess to clean up later, yes?
7. Cook until golden brown.
Serve with fresh blueberries, whipped cream and warm Lemon Butter Cream

Recipe from Jamie Cooks It Up! 

Lemon Butter Cream Syrup

Time: 10 minutes
Yield: 1 1/2 C syrup

1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
dash salt

1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat.
2. Add 1 C sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring.
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more ifyou want more lemon kick.
5. Add 3 Tb lemon juice and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking.
6. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for
you as it cools. 

Pour it over the top of waffles, french toast, pancakes or crepes.

Recipe from Jamie Cooks It Up! 

PEANUT BUTTER COOKIE SHAKE

1 cup unsweetened almond milk
1 scoop Vanilla Protein Powder
banana, frozen
2 Tbs. rolled oats
2 Tbs. powdered peanut butter
1 Tbs. all-natural peanut butter
Dash of sea salt
6-8 ice cubes
1 tsp. sugar in the raw
Place all ingredients, except the sugar, in a blender. Blend until smooth. Sprinkle sugar in the raw on top

The BEST French toast you'll ever have

Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup

Note: One of the most important things in this recipe is to get a good thick loaf of bread. I like to use brioche or challah. Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl. Heat cast-iron skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center ofyour skillet. Dip bread into the egg mixture so that both sides are fully coated—but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan. Cook until golden brown, approximately 2 to 3 minutes on each side. Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve.
Serve with a generous sprinkle of powdered sugar and your favorite syrup. Enjoy!

The Best Pancake Syrup E-V-E-R

1/2 c. Butter
1 c. Sugar
1 c. Buttermilk
1 T. Vanilla extract
1 T. Corn Syrup
1/4 t. Ground cinnamon (1/2 t. if you like the spice)
1/2 t. Baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a LARGE saucepan over med-high heat.
Once simmering, whisk in soda and cook for 10 seconds before removing from heat.

Hint: make sure you use a large saucepan because as soon as you add the soda it foams up. You can't remove it from the heat for 10 seconds so it will boil all over your stove if your pot isn't big enough.
Hint 2: This tastes better the second day so make it the night before if you can (It almost tastes carbonated because of the soday when it is first made). Reheat it and serve warm. 

Great with pancakes (pancakes that are worth the calories on O-Yummy) and french toast! Reminds me of the Kneaders syrup

Pancakes that are worth the calories!

3/4 c. Milk
2 T. White vinegar
1 C. All purpose flour
2 T. White sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 Egg
2 T. Butter-melted

Combine milk and vinegar in bowl & set aside for 5 minutes to "sour"---yes, the buttermilk substitute.

Combine flour, sugar, powder, soda, & Salt in a large mixing bowl. Whisk together egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients & whisk until lumps are gone. It may apear to be foamy on top but avoid over mixing (that's where you get the fluffiness in your pancakes-Mmmm)! drop by 1/4 cup measurements and cook till golden brown.

Yields 4 servings. I suggest at least doubling it!
Serve with your choice of syrup or MY choice of  The Best Pancake Syrup E-V-E-R (also to be found on O-Yummy)!!

OVERNIGHT PULL APARTS

12 to 16 frozen white roll dough (still frozen)
1 (3.4 oz.) package vanilla instant pudding
¼ cup sugar
¼ cup dried cranberries
1 orange rind, grated
½ cup butter or margarine, melted
Sprinkle cranberries in the bottom of a greased bunt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.
Frosting
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice

For a cinnamon flavored version you can use:
¾ chopped nuts in place of the cranberries 4 oz package of butterscotch pudding in place of vanilla pudding, and sugar ½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice

Bubble Bread

24 frozen rolls
1 c brown sugar
1 box butterscotch pudding (3.75 oz - not instant)
¼ c sugar
1 tsp cinnamon
½ c nuts (optional)
½ c melted butter

Grease bunt pan. Place rolls in pan. Mix brown sugar and pudding, sprinkle over rolls. Mix sugar and cinnamon, sprinkle over rolls. Spread nuts over rolls. Pour butter over rolls. Place uncovered on countertop overnight. Bake for 30 min @ 350.

Monkey Bread

3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Bisquick mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans. In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls. In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture. Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

How-To
To toast nuts, bake uncovered in an ungreased shallow pan in 350° oven 6 to 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Betty Crocker

Ziploc Omelet- Great for Camping

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily.

Breakfast Casserole

1 24 oz pkg hash browns
1 lb browned sausage
2 c shredded cheese
1 c milk
1/4 t salt
4 eggs
1/3 c melted butter

Spray 9x13 pan with pam. Spread hash browns in pan and pour melted butter over them. Bake at 425 for 25 min.Brown sausage and drain grease. Sprinkle cheese over potatoes. Top w/meat. Whip milk, eggs and salt and pour over top. Bake at 350 for 30 to 40 min until knife inserted in center comes out clean.

Thanks Joy!

Egg Blossoms

3 sheets Phyllo Dough (found in the freezer section)

Butter (melted)

6 Eggs

6 Tbs. Parmesan Cheese

6 Tbs. fresh Spinach (chopped)

Green Onions (chopped)

2 Egg Yolks

1 Tbs. Lemon Juice

1/4 c. cold Butter (cubed)

Paprika

Take one sheet of phyllo dough and spread with the melted butter.  Place another sheet on top and repeat two times (total of 3).  Cut into squares (about 4 or 5 inch squares) and place into sprayed muffin tins.  Place every other cup so they do not overlap.

Place 1 Tbs. parmesan cheese in the bottom of each phyllo cup.  Place 1 Tbs. spinach in each cup.  Add one egg on top and top with green onion.  Salt and pepper to taste.  Bake at 350 for 18 minutes or until whites are set.

Meanwhile, whisk egg yolks and lemon juice together in a small saucepan.  Over low heat, add cubes of butter one at a time.  Continue whisking until sauce thickens.  If not read;y to use immediately turn off heat.  Just before serving add a little boiling water and whisk briskly.  Place about 1 tbs. of the sauce on each cooked egg and sprinkle with paprika.  Serve on a bed of fresh spinach.

Skinny Waffles

I haven't tried these... I know - I should probably test these before I post but I don't want to forget about them!  I might make them Sunday morning... :)  I'll let you know how it goes!  Thanks MikellesMeals!

A little healthier breakfast version... Skinny Waffles!

Ingredients:
In a blender combine:

6 eggs
1 cup oats
1 cup cottage cheese
1/2 tsp. vanilla extract

Directions:

After you have combine all ingredients pour the mixture into waffle machine. Mixture is thinner so cook longer than average. Pour sugar free maple syrup over them and enjoy.

Homemade Granola (lowfat)

This is good stuff!!! I have made it a bunch of times and the whole family loves it either in milk like cereal or in yogurt! And it's good for you, too!

Granola
1/3 cup honey
1/4 cup oil
1/4 cup water
1/2 cup applesauce (no sugar added)
1/3 cup brown sugar
1/2 tsp salt
1/2 cup sunflower seeds (raw...I have used the roasted/salted kind and it was fine)
1 cup nuts (chopped or sliced) (I've used sliced almonds once and pecans, too)
1/3 cup milled flax seeds (optional...good for your brain, though!)
3/4-1 cup coconut (sweetened or not, either will work)
4 cups regular oats
1 cup dried fruit (blueberries are our favorite) (optional)

Mix oats, nuts, sunflower seeds, flax seeds and coconut in a large bowl. In a smaller bowl mix oil, water, brown sugar, honey, salt, and applesauce, Heat until just boiling ( I do it in the microwave, about 2 minutes or so) Pour over oats mixture. Spread in 1 large cookie sheet. and bake for 30-45 minutes at 325 degrees. During baking you need to take it out every 10 minutes and mix/stir it up to make sure it all browns evenly. You want it a light brown color. Cool completely and add dried fruit. Store in an airtight container.

Really, this is good and you can even double the recipe and make two pans. I'd love to hear if you make it and how you like it!!!