French Toast in a Mug

French Toast in a Mug

French Toast in a Mug is quick and easy breakfast that will be a new family favorite. It only takes on dish and is ready in 5 minutes! Your kids will beg for it!

 Author Jennifer Fishkind

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Ingredients

• 1 piece buttered breadwe used challah and I would totally recommend if you have it
• 1/4 cup milk
• 1 egg
• 2 tablespoons syrup
• 1 teaspoon ground cinnamon
• a pinch of salt
• 1 tablespoon of chocolate chips we used mini chocolate chips which melted really nicely
• Powdered sugar (optional)
• Cinnamon sugar (optional)

Instructions

1. In your microwavable mug, mix together the egg, milk, syrup, cinnamon and salt until all combined
2. Cut your bread into square bit sized pieces
3. Add the bread to the mug and press them down so they are submerged within the liquid
4. Add the chocolate chips to the mug and give a little stir to incorporate them in the mixture
5. Sprinkle the optional cinnamon sugar on top
6. Microwave for a total of 2 minutes stopping every 30 seconds (count to ten and start again - this is so it doesn't explode in your microwave)
7. Let cool for about 1-2 minutes
8. Sprinkle powdered sugar on top
9. Enjoy!

Buttermilk Syrup

1 cube butter
3/4 C buttermilk (measure regular milk and add 1/2 tsp vinegar OR lemon juice let sit 5 minutes)
1 1/2 C sugar
2 T corn syrup
Boil until butter is melted.

Add
1 tsp baking soda
2 tsp vanilla
It will foam up so make sure to cook in large pan.

Recipe from AnnTafelemar

CROCKPOT SMOKED SAUSAGE & HASH BROWN CASSEROLE

I found this one because I needed some Carb Loading meals for Caleb. He always comes home on Thursday and says "Tonight is Carb Load night" because Friday is a track meet. It was great because I could just start it in the crockpot and then we could eat when everybody finally got home. I really enjoyed it and it was super easy.
Found here: http://www.laurenslatest.com/crockpot-smoked-sausage-hash-brown-casserole/

SMOKED SAUSAGE AND HASH BROWN CASSEROLE

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

INGREDIENTS:

• homemade cream of chicken condensed soup:
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup water
• 1 cup whole milk
• 2 teaspoons chicken bouillon paste*
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• salt & pepper, to taste
• 1 32-oz. bag of hash browns, defrosted
• 14 oz. smoked sausage, diced
• 1 small onion, diced
• 1 1/2 cups grated cheddar cheese

DIRECTIONS:

1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.
3. *Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Peanut Butter Banana Oatmeal Muffins

Recipe: Peanut Butter Banana Oatmeal Muffins

Makes 24  muffins

/https://deliciousinadash.wordpress.com/2013/06/24/peanut-butter-banana-oatmeal-muffins/

Ingredients:

Dry Ingredients:

• 1 and 1/4 cups of all-purpose flour
• 3/4 cup of old fashioned oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients:

• 1/3 cup peanut butter (I used Skippy creamy peanut butter)
• 2 medium overripe bananas (~ 1 cup)
• 1 large egg
• 2/3 cup dark brown sugar, packed
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups milk (I used 1%, but use whatever you have)

Instructions:

1. Preheat oven to 375 degrees F
2. In a large bowl, mix the dry ingredients and set aside.
3. In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.
4. Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. Batter will be a little thin and a little lumpy (See picture above).
5. Fill prepared muffin cups with batter and bake for 15-18 minutes until toothpick comes out clean.
6. Allow muffins to cool for a few minutes before adding cinnamon sugar topping

Cinnamon sugar topping! (I didn't make this topping we made honey butter instead to go on it.)

• 2 tablespoons of white sugar
• 1 teaspoon of cinnamon

Combine cinnamon and sugar in a bowl and dip and roll top of muffin in until coated.

Chocolate Chip Zucchini Muffins

First I just want to say YUM!!! these are so good!!!

Ingredients

• 2 Eggs
• ½ Cup. Vegetable Oil
• ½ Cup Sugar
• ½ Cup Brown Sugar
• 2 tsp. Vanilla
• 1½ C. Zucchini
• 1½ C. Flour
• ½ C. Cocoa
• ½ tsp. Baking Soda
• 1 tsp. Baking Powder
• ½ tsp. Salt
• 1 Bag of Mini Chocolate Chips

Instructions

1. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well
2. Slowly add in Raw Zucchini and stir
3. Combine Dry Ingredients in a Large Measuring Cup
4. Slowly add dry ingredients to wet ingredients
5. Add in Chocolate Chips
6. Spoon into Muffin Pans
7. Bake at 350 for 22-25 minutes

It's a Keeper.

We found that we really like this one. It is from one of Mine and Dusty's favorite recipe blogs. I was worried that it would be a really soggy bread pudding but was pleasantly surprised that it was just delicious. YUM!!


Overnight Baked French Toast
Recipe by Our Best Bites

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.

*Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Mexican Quiche

Mexican Quiche by Casie Hofman Jensen

We had this at our primary brunch and it was delicious. 

1/2 C. Butter
10 Eggs
1/2 C. Flour
1/4 t. Baking Powder
1 t. Salt
1 8oz. can Green Chilies
1 pt. Cottage Cheese
1 lb. Mont. Jack Cheese (or Mexican blend)

Melt butter; mix in flour, baking powder, & salt. stir in chilies and mix well.
Add beaten eggs, cottage cheese, Mont. jack cheese, & mix it all together. Pour into a greased 9X13,
BAKE AT 400 FOR 15 MINUTES
THEN REDUCE HEAT TO 350 & BAKE FOR 20 -30 MINUTES.
Serve with salsa and sour cream.
Freezes great and reheats fast

New Saturday Must

So easy and simple I'm about ready to teach Caleb so he can wakeup and make them and then serve me Breakfast in bed!


Pancake Squares
3/4 cup milk
2 T. melted butter
1 large egg
1 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt
Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.