Quick and Easy Omelet Roll Ups

Such a simple way to make multiple servings of omelets all at once!  We tried this tonight and it was great.  All I had was bacon bits and cheese. Next time I will get more creative, but that is the beauty of omelets. You can go as basic or as crazy as you want!

Ingredients

• 1/2 cup milk
• 1/4 cup all-purpose flour
• 6 eggs
• salt and pepper, to taste
Toppings:(go as simple or as creative as you like)
• 1 cup shredded cheddar cheese
• 1 tomato, chopped
• 1 small green pepper, chopped
• 1 green onion, sliced
• 6 ounces bacon, cooked and chopped

Instructions

1. Preheat oven to 450. Spray or grease a 9x13 glass baking dish.
2. In a medium bowl, whisk together the milk and flour. Add the eggs, salt, and pepper; beat until well blended. Pour the egg mixture into the prepared pan.
3. Bake for about 6-7 minutes. The egg should be fully cooked with no runny spots.
4. Top the egg evenly with 1 cup shredded cheese and your favorite omelet toppings. Return to oven for about 1 minute, or until cheese is melted.
5. Remove from oven and use a spatula to loosen the egg from the sides of the pan. Then gently, but tightly roll up the omelet. (I could not get mine to roll, so I folded it over on both sides)  Slice the roll into individual servings. If desired, serve with salsa, ketchup, sour cream, green onions, or shredded cheese, etc.  

More great ideas for toppings...sausage, ham, spinach, avocado, onion, mushrooms, jalapenos, feta, asparagus, artichokes, broccoli, ricotta, Swiss cheese, crab, basil, olives, leftovers, etc.

This great recipe was found at
http://fabulesslyfrugal.com/omelet-roll-up-recipe/

Pumpkin Pancakes

Happy Halloween family!  Tonight I made these for dinner and they were delish!  Everyone loved them!  Found this at inspiredtaste.net. 

Ingredients

• 1 3/4 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin spice mix
• 1/2 teaspoon salt

Method

1. In a large bowl, combine the milk, pumpkin puree, egg and oil.
2. In another large bowl, stir the flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.
3. While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with warm maple syrup and butter.

If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon Ground Cinnamon, 2 teaspoons Ground Ginger, 1/2 teaspoon Ground Nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.

Read more: http://www.inspiredtaste.net/8896/pumpkin-pancakes/#ixzz2jMWsRHOZ

Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Bourbon Vanilla French Toast Casserole

Bourbon Vanilla French Toast Casserole

Blue and Gold is coming up and I am helping out by making french toast casserole.  This recipe feeds quite a few and the yummy caramel like sauce on top is sooooo good!

• 1 loaf French bread, cut diagonally in 1 inch slices(I use the skinny bagettes and slice them thin or buy them already sliced off the day old bread rack)
• 6 eggs
• 3/4 cup milk
• 3/4 cup half-and-half cream
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon(we actually had some...gasp! so I put it in, pretty good)
• 1/4 teaspoon ground cinnamon
• 3/4 cup salted butter
• 1 1/3 cup dark brown sugar
• 3 tablespoons light corn syrup

Cooking Directions

1. Butter a 9 x 13 inch baking dish.  In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon. Put bread slices in with the egg mixture and coat thoroughly.. Make sure that the slices are covered with the liquid mixture. Cover and place in the fridge.
2. The next morning, preheat the oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. I use a measuring cup to pour it so that I can make sure all the slices are covered.
3. Bake in preheated oven, uncovered, for 40 minutes.

Bread Machine Cinnamon Rolls

• 1 1/4 cups warm milk (Put in your microwave for about 45 seconds.)
• 1/3 cup sugar
• 1/3 cup oil
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 2 teaspoons bread machine yeast

1. Grease bread machine. Place all ingredients in order recommended by your bread machine manufacturer. (I just put them in the bread machine in the order the recipe goes.)
2. Start the dough cycle. (Mine takes about 1 1/2 hours on the dough cycle.)
3. When the dough cycle is complete put it on a floured surface.
4. Preheat oven to 375
5. Roll out to about 12 x 15″

Fill with the following:

1. Take 1/3 cup of softened butter and spread it on the dough.
2. Mix 1/2 cup of brown sugar with 1 tablespoon of cinnamon and sprinkle over butter. Pat it down a little with a spoon or wax paper.
3. Begin to roll it tightly. You will have a long log. Cut into rolls. Will make 15-20 rolls. If you want to make them in the morning just wrap tightly with plastic wrap and keep the in the refrigerator.
4. Place rolls on a cookie sheet.

Bake at 375 for about 20 minutes. (could be less just check it after 15 minutes) Do not over bake because all the filling will come out the bottom and the rolls will be dry.

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk (you can add more if you want it runnier)
• 1/2 teaspoon vanilla

Spread over hot cinnamon rolls and enjoy! You can reheat the cinnamon rolls in the microwave for 15-20 seconds and they will be just as delicious!

Hashbrown Casserole

 
We had this for Christmas Breakfast this morning along with the baked French toast recipe I added a couple of years ago. Great combo!

Freezer Hash Brown Casserole
8 eggs
4 C. hash brown potatoes
12 oz. evaporated milk
2 C. shredded cheddar cheese
1 tsp. salt
1 C. diced Onion
½ t pepper
1 ½ C. diced green Pepper (or red and green)
1/8 tsp. cayenne pepper
1 C. diced ham

Tip:  If you buy the hash browns with the onion and peppers already in them, you don't have to buy and prep any for this recipe.

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. (See tip about the cheese up top) To serve thaw completely in refrigerator and put into a greased 9 x 13 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Can be mixed together and frozen in a freezer bag.  Instead of putting cheese in with mix, it is recommended that you freeze the cheese in a baggies and attach to egg mixture bag.

Cinnamon Roll Recipe

TOP SECRET
CINNABON® CINNAMON ROLLS

from Mandy Oyama (A Moved-Away Neighbor, who gave me this recipe, but I actually stole it off my friend Julie Hess's blog because she typed it out so nicely!)

ROLLS (I've altered this from how I received it from Mandy. This is in order of how I put it in my bread machine).

1 c. warm milk (105 to 110*)
1/3 c. margarine, melted
2 eggs
4 c. flour
1 tsp. salt
½ c. sugar
1- ¼ ounce pkg. active dry yeast


FILLING
1 c. packed brown sugar
2 ½ Tbsp. cinnamon
1/3 c. margarine


ICING
8 Tbsp. (1 cube) margarine, softened
¼ c. (2 ounces) cream cheese
½ tsp. vanilla extract
1 ½ c. powdered sugar
1/8 tsp salt

1. For rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine, salt, eggs, and flour, and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
5. Preheat oven to 400*
6. For filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the flattened dough. Then sprinkle the cinnamon and sugar evenly over that.
7. Working carefully from the top (long side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes, or until light brown on top.
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When rolls come out of the oven, coat each one generously with icing.

MAKES 12 ROLLS

*You can use a bread machine to make it easier. Add the “ROLLS” ingredients to the bread machine and select the dough option. Then you will need to begin at #4 when it is done. *  (NOTE:  It was this recipe that inspired me to start using my bread machine to make dough- I will always ADORE Mandy for this very reason!)

Enjoy!!!

Honey Nut Granola

Honey Nut Granola

2 1/2C Oats
1/4 C Brown Sugar(optional)
1/2 C Chopped Nuts or sunflower seeds
1/3 C Honey
1/3 C Melted Butter
1/4 C wheat germ, oat bran, coconut or sesame seeds(can do more than one of these)
1 tsp cinnamon
2 tsp Vanilla

Combine. bake in lightly greased 9X13 pan at 325 degrees for 20 minutes. Stir occasionally. Cool on un-greased cookie sheet. After it is cooled you can add: 1/2 C dried fruit. Eat plain or with Milk

Mini German Pancakes

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients. Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.

Baked Overnight French Toast

The following may just be a new Christmas morning tradition for our family. I love french toast, but hate only being able to make 3-4 at a time, I spend all morning in front of the fry pan. NOT ANYMORE! These bake in the oven, so they are all done at the same time. Very popular with the family too!

Prepare a casserole dish with all the ingredients for this overnight baked french toast recipe and simply bake in the morning for a delicious start to the day. This is an easy baked french toast to serve with syrup, fruit, cream or powdered sugar.

Ingredients

• ¹/4 cup butter, room temperature
• 12 3/4 inch slices French Bread
  
• 6 eggs
• 1 ¹/2 cup milk
• ¹/4 cup sugar
• 2 tablespoon maple syrup
• 1 teaspoon vanilla
• ¹/2 teaspoon salt
• Powdered sugar
• 
  

Instructions

1. Spread butter over bottom of heavy large baking pan with 1 inch sides. Arrange bread sliced in pan.
2. In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
3. In the morning, preheat oven to 400 degrees. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup.

Breakfast Casserole

I love breakfast foods :) especially for dinner ! We have made this twice and yum yum !

Ingredients :
6 eggs
1 cup milk
6 oz shredded cheddar cheese
1 lb sausage or bacon, cooked and crumbled
4 - 6 frozen hash brown patties

Directions :
Line an 8x8 baking dish with frozen hash brown patties
Sprinkle sausage or bacon on top
Mix together eggs and milk; pour over meat
Top with grated cheese
Bake at 350 for 45 minutes - 1 hour

Ultra Chocolate Muffins - 2nd Recipe added!

Ultra Chocolate Muffins

• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup apple juice
• 1/4 cup water
• 1/4 cup butter, melted
• 1 Tbsp vinegar(any type)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

In a large mixing bowl, combine the dry ingredients. Stir until well mixed. In a separate bowl, mix the wet ingredients. Mix well. Add the wet ingredients to the dry, and add the chocolate chips. Mix until blended, but be careful not to over mix.

Pour into greased or paper-lined muffin tins. Bake at 375* for 18 minutes. (To form better peaks, heat over to 400* and bake for 5 minutes, then reduce the heat to 375* for remainder of the baking time.

Servings 12- cost per serving(1 muffin): $.11

• calories:168
• Fat: 6 gms
• Cholesterol: 10 mg
• Carbs: 27 gms
• Fiber: 1.5 gms
• Protein: 2 gms
• Sodium: 235 mg

I got this from a great cook book: Miserly Meals by Jonni McCoy- she has the nutritional facts as well as the price per serving break out-- give or take a bit I assume.

Nathan adores these muffins- would probably eat them everyday-- what kind of monster have I created???

Healthy Chocolate Chip Muffins (Jury is out on which one is better, but I do like the fact they are healthier so when my son eats 2 in a sitting I don't feel quite so bad....)

• 1 cup all-purpose flour
• 1 cup wheat flour
• 1/3 cup sugar
• 2 t. baking powder
• 1/2 t. salt
• 2/3 cup skim milk
• 1/2 cup applesauce
• 2 eggs, slightly beaten
• 1 t. vanilla
• 1 cup chocolate chips

Preheat over to 400*. Grease 12-18 muffin cups(12 for larger muffins, 18 for regular muffins 2/3rds full. In a large bowl, stir together flour, sugars, baking powder, choc chips and salt. In a second bowl stir together milk, eggs, bugger and vanilla until well blended. Make a well in center of dry ingredients. Add milk mixture and stir just to combine- do not over mix! Spoon batter into prepared muffin cups.

Bake for 15-20 minutes or until a toothpick comes out clean.

Feel free to add other ingredients in or substitute fruit for the choc chips. Also a little cinnamon in the batter tastes good. These muffins also freeze well.

• calories:133
• Fat: 2 gms
  Cholesterol: 36 mg
  Carbs: 26 gms
  Fiber: 1.7 gms
  Protein: 4 gms
  Sodium: 182 mg