California Quiche

3 eggs
1 c milk
1/4 t. salt
1 1/2 grated Monterey Jack cheese
9 inch pie crust
1 small can diced chiles
chopped bacon
spinach
1 c grated cheddar cheese

serves 5-7

Beat eggs with milk and salt. Spread Monterey Jack over bottom of pie crust. Spread chiles, spinach, and bacon over the cheese, then cover with egg mixture. Place cheddar on top and bake in 350 oven for 40 minutes.

Thaw thoroughly and warm in oven until heated through.

Baked Blueberry French Toast

6 slices of French bread, cubed
8 oz. package of cream cheese, cubed
21 oz. can blueberry pie filling, divided
6 large eggs
1/4 cup maple syrup
1 cup of milk
1/2 t. cinnamon

makes 6-8 servings

Butter an 8 x 8 baking dish. Place half the bread cubes in the dish. Scatter cream cheese cubes over the 1st layer of bread. Spoon 1/2 the blueberry filling over the top. Put the rest of the bread cubes over that.
In a medium bowl, whisk eggs, maple syrup, and milk until blended. Pour over top. Spread remaining blueberry filling over top and sprinkle with cinnamon.

Preheat oven to 350 and cook covered with foil for 30 minutes. Uncover and cook an additional 30 minutes.

Serve warm with syrup.

Lemon Yogurt Pancakes

¼ cup plain or lemon yogurt
½ tablespoon unsalted butter, melted
1 egg
½ tablespoon grated lemon zest, plus more for serving
¼ cup fresh lemon juice, from about 2 lemons
1⁄8 cup milk, or more as needed (same note as yogurt)
½ cup self-rising flour (you can substitute ½ cup all-purpose flour, ¼ teaspoon salt, and ¾ teaspoon baking powder, mixed together)
1 tablespoon sugar
Vegetable oil for greasing the pan
Confectioner’s sugar for serving


In a large bowl, combine the yogurt, melted butter, egg, lemon zest, lemon juice, and milk and beat well with a whisk or electric mixer. Add the flour and sugar. Stir carefully until incorporated, but don’t overmix. (Add more milk if the batter is too thick. It should have the consistency of a loose milkshake.)

Preheat the oven to 175 degrees. Heat a griddle or nonstick pan over medium-high heat, and add 1 tablespoon of vegetable oil or butter. To see if the griddle or pan is hot enough, throw in a little batter. You should hear a light sizzle but shouldn’t smell or see smoke.

When the griddle or pan is ready, pour in silver-dollar-size pancakes. Watch for little bubbles to form on the surface, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Keep the pancakes in the oven until you’re ready to serve.

Serve warm. Garnish with confectioner’s sugar and grated lemon zest to taste.

Asparagus Mushroom Ham Strata

2 Tbs. unsalted butter
1 lb. asparagus, ends snapped off, cut into 1 1/2-inch pieces
salt and pepper
3 1/2 oz white mushrooms, thinly sliced
6 green onions, chopped
9 eggs, beaten
2 3/4 c. milk
1 lb. ciabatta bread, cut into 1-inch cubes
1/2 lb. thinly sliced deli ham, cut into 1-inch strips
3 c. grated sharp cheddar cheese

Melt the butter in a large (12 inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and green onions and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13 inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture and then cover with half of the ham, cheese and asparagus mixture. Repeat with the remaining egg mixture, ham, cheese, and asparagus mixture. Cover with plastic, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes before cutting.

Baked Oatmeal

Freezer-Friendly Baked Oatmeal

• 1/3 cup butter, melted
• 2 large eggs
• 3/4 cup raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup plus 2 Tablespoons milk
• 3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.

Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.

Serves 6-8.

Adapted from Food.com

Whole Wheat Chocolate Chip Oatmeal Pancakes

• 5 1/4 cups whole wheat flour
• 3/4 cup oatmeal
• 3 Tablespoons baking powder
• 1 Tablespoon salt
• 5 1/4 cups milk
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar
• 1 bag chocolate chips

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips.

Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter.

Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes.

Freezer Instructions:

Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.

Recipe adapted from MomAdvice.com

Shelly Smith's Buttermilk Banana Bread

Instructions:
pre-heat oven to 350

Mix together
3 C flour
11/2 C sugar
11/2 t baking soda
11/2 t baking powder
1/2 t salt

In a seperate bowl combine
3 eggs
3/4 c butter
11/2 c buttermilk
4 large mashed bananas

Mix dry and wet ingredients well.
Bake at 350 degrees for 30-35 minutes
yeilds 6-7 small loaves
Cover in plastic wrap and aluminum foil freeze.
To reheat thaw and serve or warm in microwave for a few minutes.

Kirkland Signature Breakfast Burritos

Ingredients:
1 pound ground beef
1 sweet onion
2-3 garlic cloves
1 packet taco seasoning
2 T butter
2 4-oz cans diced green chilies
12 eggs
3-6 T milk
25 cherry tomatoes cut into small pieces
salt and pepper
12 large flour tortillas
cheddar cheese

Instructions:
Cook ground beef, onions and garlic in a skillet over medium heat, stirring to crumble. When the beef is browned add in taco seasoning. Mix. Drain liquid from pan. Melt butter over medium heat in large skillet. Beat eggs and milk. Add chilies and egg mixture to the pan, then the meat mixture tomatoes and salt and pepper to taste. Cook stirring until the eggs are done.
Spoon the egg mixture into tortillas. Top with shredded cheese and roll into burritos. Wrap each burrito in plastic wrap and freeze in gallon ziplock bags.
To reheat unwrap from plastic and wrap in paper towel. Re-heat in microwave or wrap in tinfoil and reheat in oven.
Makes 8-12 servings

Banana Muffins & Strawberry Smoothies

3/4 cup shortening
1 1/2 cups sugar
2 eggs slightly beaten
Mix together, then add:
2 cups flour
1 cup mashed banana (or more for taste)
1 tsp baking soda
1/4 tsp salt
1/3 cup milk
1/2 cup nuts (I didn't add any this time)

Bake at 350. For muffins bake for 15-20 mins. For bread pan bake for 45mins.




10 strawberries
1/2 cup sugar
splash vanilla
1/4-1/2 cup milk
1/2 cup vanilla yogurt
1 banana

Blend in blender and drink!
To Defrost: Place bag under warm water or place bag in fridge to thaw.
You can also add more fruit, ice, etc.

Egg and Muffin Sandwiches

12 English muffins, toasted and buttered
1 dozen eggs
12 ham slices (or bacon, Canadian bacon slices or sausage patties)
12 slices cheddar cheese

–Scramble eggs
–Assemble sandwiches with one egg, one slice of meat, one slice of cheese.
–Wrap each sandwich individually in plastic wrap, then freeze and place in zip-top bags.
To Defrost: Place in toaster oven or oven til warm and crisp and the cheese has melted.

Belgian Waffles with Strawberry Sauce

Waffles
1 box of Krusteaz Belgian Waffle Mix
4 eggs
2/3 cup oil
3 cups water

1. Blend ingredients together with a wire whip until smooth.
2. Pour about 2/3 cup batter onto preheated and lightly greased waffle iron.
3. Cook waffles 3-4 minutes until golden brown.

Strawberry Sauce
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 lemon, zested and juiced
1 tablespoon cornstarch


1. In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch.
2. Bring to a simmer and whisk gently until mixture thickens slightly.

Serve waffles with powdered sugar and strawberry sauce.

Breakfast Casserole

6 slices bread, crusts removed
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
4 oz. green chilis
9 eggs
3 cups milk
3/4 teas. paprika
1 1/4 teas. oregano
3/4 teas. dry mustard
salt and pepper, to taste
1 1/2 pounds sausage or bacon, cooked and crumbled

1. Butter bread and place buttered side down in a 13x9 pan.
2. Mix cheeses and chilis and spread over bread.
3. Mix remaining ingredients, except for meat, and pour over cheese.
4. Sprinkle meat over casserole.
5. Chill casserole overnight.
6. Pre-heat oven to 325. Bake for 1 hour. Cool 10 minutes.

Breakfast Burritos

12 eggs
1 pound of meat (sausage, bacon, or ham)
2 cups shredded cheddar cheese
12 flour tortillas- 8"

Scramble eggs in skillet until done. Remove from heat. Cook meat and stir in with eggs.

Warm tortillas in microwave for 30 seconds. Place 1/2 cup of egg/meat mixture into tortilla, sprinkle with cheese, roll up like a burrito.

Wrap in plastic wrap. Label with heating instructions. Freeze burritos in a single layer on cookie sheet for about 1 hour, then place in ziploc and freeze.

Heating instructions:
Remove from plastic wrap and wrap in a paper towel. Microwave on high for about 2 minutes or until hot.

Fruit & Yogurt Parfait

1 cup frozen mixed fruit
1 cup vanilla yogurt
1/4 cup granola

1. In a cup, layer 1/2 cup yogurt, 1/2 cup fruit. Repeat.
2. Top with granola. Enjoy!

Cinnamon Rolls

Cinnamon Rolls
(Makes 40 to 50 rolls)
By: Ree Drummond

Ingredients:

• Dough
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 teaspoons) active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

• Filling
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

• Maple Icing
2 pounds powdered sugar
1/2 cup whole milk
6 tablespoons (3/4 stick) butter, melted
1/4 cup strongly brewed coffee
Dash of salt
1 tablespoon maple flavoring or maple extract

Method:

1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
3. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
4. Remove the towel and add baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a kxing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
5. To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
6. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
7. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Because the way I see it, if a little butter and sugar is good, more is better. That's my motto in pretty much all areas of my life.
8. Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine.
9. When you reach the end, pinch the seam together. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log.
10. Transfer to a cutting board and with a sharp knife, make 1½-inch slices. One log will produce 20 to 25 rolls.
11. Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
12. Place the sliced rolls in the pans, being careful not to overcrowd.
13. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown. While the rolls are baking, make the maple icing!
14. In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.
15. Splash in the maple flavoring.
16. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pour-able.
17. When the rolls come out of the oven, notice the gooey filling inside. Mmmm. At this point, your kitchen is by far the best smelling place on earth. You could sell tickets.
18. While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top.
19. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds! Make them for a friend today! It'll seal the relationship for life. I promise.

Cinnamon rolls can be frozen in the pan, unbaked. Just cover them tightly with foil after you place them in the pan but before they rise. Then, when you're ready to bake, allow them to thaw and rise before baking. Ice as directed. An easier method is simply to freeze the baked, iced cinnamon rolls after they've cooled slightly. Then just pull them out of the freezer and warm them in a 250ºF oven for 15 minutes. I stock up my freezer with cinnamon rolls before the holidays begin, and I'm always so glad I do.

Variations:

Add finely chopped pecans to the rolls after sprinkling on the cinnamon and sugar.
Substitute 8 tablespoons of orange marmalade and 1 cup brown sugar (per half batch of dough) for the cinnamon and white sugar, then substitute orange juice for the maple and coffee in the icing.

Cinnamon-Oat Pancakes

Taken from Martha Stewart

Ingredients:

2 cups all-purpose flour (spooned & leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Directions:

1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

2. Heat a large skillet or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Makes 20 pancakes.

Freezing Tip:
Put pancakes on a cookie sheet lined with parchment or wax paper and flash freeze before putting them into freezer bags. Be sure to have parchment or wax paper between each pancake when packaging.