Overnight Caramel French Toast
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Deb Sladky
Cooking Time: 35-45 min
Oven Temp: 350
1C Br. sugar
1/2 c butter ( I have always used real butter)
2T Lt corn syrup
12 slices bread
1/4 c sugar
1 t cinnamon (divided)
6 eggs beaten
1 1/2 c milk
1 t vanilla
lightly grease 9 x 13 pan.
bring br. sugar, butter and corn syrup to a boil
pour into prepared pan
top with 6 slices bread
sprinkle with sugar and 1/2 t cinnamon
top with remaining bread
mix eggs, milk, vanilla, 1/2 t cinnamon and pour over all.
refrig overnight
uncover and bake.
Deb Sladky
Cooking Time: 35-45 min
Oven Temp: 350
1C Br. sugar
1/2 c butter ( I have always used real butter)
2T Lt corn syrup
12 slices bread
1/4 c sugar
1 t cinnamon (divided)
6 eggs beaten
1 1/2 c milk
1 t vanilla
lightly grease 9 x 13 pan.
bring br. sugar, butter and corn syrup to a boil
pour into prepared pan
top with 6 slices bread
sprinkle with sugar and 1/2 t cinnamon
top with remaining bread
mix eggs, milk, vanilla, 1/2 t cinnamon and pour over all.
refrig overnight
uncover and bake.
Chewy Granola Bars
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Darlene Kolterman
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup sugar
2 Tablespoons honey
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
1 1/4 cups crisp rice cereal
1 cup chopped nuts (whatever you like)
1 cup raisins, semisweet chocolate chips, or other dried fruit options
In a large bowl, cream butter and sugar. Add honey, vanilla, and egg; and mix well. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and other options of your choice.
Press into a greased 13 X 9 baking pan. Bake at 350 for 25-30 minutes or until the top is lightly browned. Cool and cut into 24 bars. Enjoy!
Darlene Kolterman
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup sugar
2 Tablespoons honey
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick-cooking oats
1 1/4 cups crisp rice cereal
1 cup chopped nuts (whatever you like)
1 cup raisins, semisweet chocolate chips, or other dried fruit options
In a large bowl, cream butter and sugar. Add honey, vanilla, and egg; and mix well. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and other options of your choice.
Press into a greased 13 X 9 baking pan. Bake at 350 for 25-30 minutes or until the top is lightly browned. Cool and cut into 24 bars. Enjoy!
Breakfast Cupcakes
Staci Simonsen
These are super cute, and it would be fun to have kids make their own with the toppings they like! I just made a batch for dinner, and we're freezing the rest for a quick microwaveable breakfast.
1 tube refrigerator biscuits (I used pilsbury simply)
10 eggs, beaten and seasoned
Omelet toppings (we used spinach, ham, mushrooms, and peppers)
Shredded cheddar cheese
Separate biscuits into two pieces by separating the layers. Press the biscuits into greases cupcake pans. Bake at 350 for 5 minutes. Pour an equal amount of egg into each cup, and top with veggies and meat. Bake for 10 more minutes. Top with cheese and bake until cheese is melted and egg is set. Makes 20 cupcakes!
To reheat frozen cupcakes, wrap in paper towel and microwave on 50% power for 2 minutes.
These are super cute, and it would be fun to have kids make their own with the toppings they like! I just made a batch for dinner, and we're freezing the rest for a quick microwaveable breakfast.
1 tube refrigerator biscuits (I used pilsbury simply)
10 eggs, beaten and seasoned
Omelet toppings (we used spinach, ham, mushrooms, and peppers)
Shredded cheddar cheese
Separate biscuits into two pieces by separating the layers. Press the biscuits into greases cupcake pans. Bake at 350 for 5 minutes. Pour an equal amount of egg into each cup, and top with veggies and meat. Bake for 10 more minutes. Top with cheese and bake until cheese is melted and egg is set. Makes 20 cupcakes!
To reheat frozen cupcakes, wrap in paper towel and microwave on 50% power for 2 minutes.
Easy Breakfast Casserole
jen wood
2 cups dry chicken stove top stuffing mix
2 cups milk
1 1/2 cups cubed ham
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 teaspoon salt
Preheat oven to 350' and lightly grease 9 x12 baking dish.
Mix all ingredients together, pour in baking dish.
Bake 45--50 minutes till set.
2 cups dry chicken stove top stuffing mix
2 cups milk
1 1/2 cups cubed ham
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 teaspoon salt
Preheat oven to 350' and lightly grease 9 x12 baking dish.
Mix all ingredients together, pour in baking dish.
Bake 45--50 minutes till set.
Baked French Toast Casserole
By Amanda Smeal Vacha and James Sweeney
1 loaf French bread (13 to 16 oz)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt
Praline topping recipe follows
Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread Praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
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 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Banana Chocolate Chip Muffins
By Joni Sanders Pearson
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes. Enjoy!!
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes. Enjoy!!
Crock Pot Morning Casserole
By Amber Rae Lihs
Place a layer of frozen potatoes on the bottom of slow cooker, followed by a layer of bacon, then onions, pepper, and cheese. Repeat layering another two or three times, ending with a layer of cheese. Beat eggs, milk, salt and pepper together. Pour over the CrockPot mixture, cover and turn on low. Cook for 10-12 hours.
- 1 - 32 oz bag frozen hash brown potatoes
- 1 lb of bacon diced, cooked and drained OR 1 lb cooked ham cubed.
- 1 medium diced onion
- 1 green bell pepper diced
- 1 1/2 c shredded Cheddar or Monterey Jack cheese (my family requires extra cheese :)
- 1 dozen eggs
- 1 C milk
- 1 tsp salt
- 1 tsp pepper
Place a layer of frozen potatoes on the bottom of slow cooker, followed by a layer of bacon, then onions, pepper, and cheese. Repeat layering another two or three times, ending with a layer of cheese. Beat eggs, milk, salt and pepper together. Pour over the CrockPot mixture, cover and turn on low. Cook for 10-12 hours.
Easy Sticky Rolls
By Tricia Kirchmann Fox
18 Rhodes frozen white dinner rolls
1 cup brown sugar
1 pkg (small) butterscotch pudding (not instant)
Cinnamon to taste
1 stick melted butter
Grease 9x13 pan. Place dinner rolls in pan. Mix together brown sugar, pudding mix and cinnamon - sprinkle over the top. Drizzle butter over top. Spray saran wrap with cooking spray and place over pan. Cover with towel and let rise overnight. Bake at 350 for 20-25 minutes. Immediately turn over onto pan with sides. Let set before eating.
18 Rhodes frozen white dinner rolls
1 cup brown sugar
1 pkg (small) butterscotch pudding (not instant)
Cinnamon to taste
1 stick melted butter
Grease 9x13 pan. Place dinner rolls in pan. Mix together brown sugar, pudding mix and cinnamon - sprinkle over the top. Drizzle butter over top. Spray saran wrap with cooking spray and place over pan. Cover with towel and let rise overnight. Bake at 350 for 20-25 minutes. Immediately turn over onto pan with sides. Let set before eating.
Breakfast Casserole
By Tricia Kirchmann Fox
12 slices bread
2-3 cups diced ham
6 American Cheese slices
5 eggs
1 1/2 c milk
salt & pepper to taste
1/3 c butter
Butter one side of 6 slices of bread and place buttered side down in 9x13 pan. Cover bread with ham. Top with slices of cheese. Cube remaining bread and sprinkle on top of cheese. Beat eggs, add milk and salt/pepper. Pour over bread. Melt butter and drizzle over top. Cover and refrigerate overnight.
Bake 1 hour at 350, uncovered.
12 slices bread
2-3 cups diced ham
6 American Cheese slices
5 eggs
1 1/2 c milk
salt & pepper to taste
1/3 c butter
Butter one side of 6 slices of bread and place buttered side down in 9x13 pan. Cover bread with ham. Top with slices of cheese. Cube remaining bread and sprinkle on top of cheese. Beat eggs, add milk and salt/pepper. Pour over bread. Melt butter and drizzle over top. Cover and refrigerate overnight.
Bake 1 hour at 350, uncovered.
Beer Bread
From Candi "Cook-it" Johnston
3 c self-rising flour
3 Tbs sugar
1 can beer
Mix ingredients and pour into greased loaf pan and top with 3 Tbs melted butter. Bake at 350 for 45 min.
3 c self-rising flour
3 Tbs sugar
1 can beer
Mix ingredients and pour into greased loaf pan and top with 3 Tbs melted butter. Bake at 350 for 45 min.
Ann's BanANNa Bread
By Ann Egr
* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.