Awesome Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:



1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Pumpkin French Toast

Ingredients:



3 large eggs

1/2 cup half-and-half cream

1/4 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

1/4 cup finely chopped walnuts

8 slices bread

Directions:

1. Heat a lightly oiled skillet over medium heat.
2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.



Easy Egg Breakfast Quesadillas

This is an easy recipe and a great variation to a breakfast burrito!!

Ingredients:

1/2 cup shredded Mexican cheese blend

2 (7 inch) whole wheat or flour tortillas

4 slices Canadian-style bacon

4 eggs, beaten

Salsa

Directions:



1. Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 bacon slices.
2. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking--pulling, lifting and folding eggs--until thickened and no visible liquid egg remains. Do not stir constantly.
3. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently.
4. Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side. Cut into wedges; serve with salsa.

Creamy Strawberry Crepes

Ingredients:

3 eggs

1/2 cup milk

1/2 cup water

3 tablespoons butter, melted

3/4 cup all-purpose flour

1/2 teaspoon salt

 

1 (8 ounce) package cream cheese, softened

1 1/4 cups sifted confectioners' sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped

4 cups sliced strawberries

Directions:



1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Pumpkin Pancakes with Nutmeg Whipped Cream

I received a request today for a recipe for pumpkin pancakes...so here you go!

Ingredients:

• 1 c. flour
• Pinch baking soda
• 2 tbsp. sugar
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg
• 1 egg well-beaten
• 1 1/4 c. milk
• 2 tbsp. melted shortening
• 1/2 c. canned pumpkin

Directions:

·       Combine flour, soda, sugar and spices.

·       Combine egg, shortening, pumpkin and milk.

·       Add to flour mixture beating until smooth.

·       Bake on hot lightly greased griddle turning only once.

·       Serve hot with butter and syrup or nutmeg whipped cream.

Nutmeg Whipped Cream:

Ingredients:

• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract

• 1/2 teaspoon ground nutmeg

Directions:

1.                       Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Baked French Toast Casserole with Praline Topping

Ingredients:

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping (recipe below)
• Maple syrup 

Directions:



1. Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand mixer or whisk until blended but not too bubbly.
 3. 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.
4. The next day, preheat oven to 350 degrees F.
5. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
6. Serve with maple syrup.


Praline Topping:

• 2 sticks of butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup  
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread on top of casserole.



Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes

8 ounces cooked, diced ham

2 (10.75 ounce) cans condensed cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp Cheddar cheese

1 1/2 cups grated Parmesan cheese

Directions:



1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Super Sausage gravy and homemade biscuits

There are few things better than a warm biscuit and sausage gravy to get the morning going...enjoy!

Sausage Gravy:

Ingredients:

1 pound Sausage Roll (in flavor of choice)

1/4 cup all-purpose flour

2 cups milk

Salt and black pepper to taste

8 prepared biscuits

Directions:

1.Crumble and cook sausage in large skillet over medium heat until browned.

2.Stir in flour until dissolved. Gradually stir in milk.

3. Cook gravy until thick and bubbly. Season with salt and pepper.

4.Serve hot over biscuits. Refrigerate leftovers.

Homemade Biscuits:

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 cup milk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.



Pumpkin Bread

With Fall finally here, I love the wonderful flavors and smells of pumpkin bread!

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

**Optional: This bread tastes great with 1 cup of chopped pecans or 1 cup of chocolate chips!!

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.