BAKED OATMEAL

Just the thing for a cold winter day.  Or even a fall one.

BAKED OATMEAL

*Ingredients:*

* 3 cups rolled oats

* 1 cup brown sugar

* 2 teaspoons ground cinnamon

* 2 teaspoons baking powder

* 1 teaspoon salt

* 1 cup milk

* 2 eggs

* 1/2 cup melted butter

* 2 teaspoons vanilla extract

* 3/4 cup dried cranberries

1.       Preheat oven to 350 degrees F (175 degrees C). 

2.       In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.

       3.    Bake in preheated oven for 40 minutes. I would definitely add apple slices and raisins to it.

 

EASY PANCAKES

EASY PANCAKES

1 egg 1 c. flour 1 tsp. baking powder 1 tsp. salt 1 c. milk Mix the first four ingredients together. Then add the milk gradually until batter is smooth. Pour batter on greased hot griddle to size desired. Bake on hot griddle until tiny bubbles form around edges; flip and bake another 1-2 minutes until cooked through. Batter thickens as it sits. If the batter becomes too thick, add a little extra milk. If too thin, add another teaspoon of flour until desired consistency. A thicker batter and a hotter griddle will make thicker pancakes; a thinner batter and a cooler griddle will allow batter to spread for thinner pancakes. Makes about 12 small pancakes. Servings: 12 (1 small pancake per serving)Nutrition (per serving): 54 calories, less than 1g total fat, 19.3mg cholesterol, 248.8mg sodium, 47.4mg potassium, 9g carbohydrates, less than 1g fiber, 1.1g sugar, 2.3g protein, less than 1g saturated fat, less than 1mg iron, 22mcg folate, 46.7mg phosphorus, 58.9IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 10.2IU Vitamin D.

BLUEBERRY MUFFINS

Muffins are delicious for breakfast or dessert.  The blueberries make the muffins extra moist and yummy.  They pop while they cook to create great bursts of color.

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  12

Ingredients:
4 tbsp. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
finely grated zest of one lemon (optional)
1 cup plain yogurt
2 large eggs lightly beaten
9 oz. (250 g) blueberries

Equipment:
mixing bowl
sieve
large pitcher
wooden spoon
2 soup spoons
12-cup muffin pan and liners

1.  Preheat the oven to 400*F (200*C).  Line a 12-cup muffin pan with paper liners.  Melt the butter in a pan, then set aside to cool.  Sift the flour into a bowl, and mix in the baking powder, sugar, and lemon zest.

2.  Make a well in the center of the flour.  Mix the yogurt, eggs, and cool melted butter together in a large pitcher, then pour into the dry ingredients.

3.  Add the blueberries.  Mix until just combined, but don't overmix or the muffins will be heavy.

4.  Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy.  Cool in the pan for 5 minutes.

Tip:  Put half the muffins in an airtight container and place in the freezer to have at a later date.  The muffins can stay in the freezer for up to two months. 

PANCAKES

Pancakes can be thick or thin depending on the ingredients you use to make them.  Have fun trying out both types of pancake.  Thin pancakes are often called crepes.  Make this dish for your family.

Prep time:  3 minutes
Cook time:  12-15 minutes
Serves:  4

Ingredients:
1 egg
2/3 cup self-rising flour
1 tsp. baking soda
2/3 cup milk
sunflower oil for frying 
7 oz. (200 g) fresh strawberries
4 tbsp plain yogurt

Equipment:
mixing bowl
liquid measuring cup
whisk
frying pan
tablespoon
spatula

1.  Wash the strawberries and cut a few of them into halves and place to one side (they will be used for decoration).  Hull the remaining strawberries and carefully cut into slices.

2.  Put the egg, flour, baking soda, and milk into a bowl.  Whisk the mixture until it's smooth. 

3.  Heat a tablespoon of sunflower oil in a frying pan.  Use a large spoon to pour the pancake mixture into the pan carefully.  Fry the pancake until golden brown on the bottom. 

4.  Flip the pancake and fry the other side.  Place a few strawberry slices and a tablespoon of yogurt on a pancake, then a pancake on top.  Repeat until you have two layers of strawberries. 

BREAKFAST OMELET

This omelet is a tasty variation of the traditional breakfast.  It has all the right ingredients for a filling weekend brunch -- eggs, bacon, tomato, mushrooms -- and can even be served with a mixed salad as a light or main meal.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  1

Ingredients:
2 eggs
2 tbsp milk
1 oz. (30 g) cheddar cheese
1 pat unsalted butter
salt and pepper

For the filling:
1 tomato
2 strips bacon
1 tsp. sunflower oil
2 oz (60 g) mushrooms

Equipment:
whisk
liquid measuring cup
grater
wooden spoon 
sharp knife
2 cutting boards
small nonstick frying pan or omelet pan
wooden spatula
2 plates
paper towels

1.  Whisk the eggs and milk together in a liquid measuring cup.  (This will make it easy to pour in step 5.)  Grate the cheese and stir it into the egg mixture.  Season.

2.  Cut the tomato into chunks and slice the mushrooms.  On a separate cutting board, cut the bacon into cubes.

3.  Place the frying pan over medium heat and fry the bacon for 3 minutes, or until cooked completely.  Put the bacon on a plate lined with paper towels.

4.  Heat the oil and fry the mushrooms for 2 minutes.  Add the tomato to the pan and cook for 1 minute.  Put the tomato and mushrooms onto a plate.

5.  Melt the butter in the pan.  Pour in the eggs so they cover the bottom of the pan.  Cook the eggs on medium heat until the edges begin to cook and set.

6.  Using a spatula, push the cooked egg into the center of the pan.  The uncooked egg will run to the sides.  Repeat until all the egg is cooked.

7.  Shake the pan to release the omelet and spoon the filling over one half.  Slide the omelet out onto a plate and gently flip the unfilled half over the top.

POTATO ROSTI

This classic Swiss dish is made from grated potatoes that are fried until crispy.  You can make big pan-sized rostis, but these smaller ones are easier to turn.  Eat them for breakfast or as a side dish to a main meal.

Prep time: 20 minutes
Cook time:  10-20 minutes
Makes:  8

Ingredients:
3-4 medium-sized russet potatoes, about 2 lb. (900 g), peeled
salt and freshly ground black pepper
4 tbsp. olive oil

Equipment:
saucepan
colander
grater
bowl
clean dish towel
fork
large frying pan
metal spoon
spatula

1.  Cut the potatoes in half and parboil them in a saucepan of boiling salted water for 6-7 minutes.  Drain and let cool.

2.  Coarsely grate the potatoes into a bowl or onto a plate -- graters with big holes are best  Transfer the potatoes to a clean dish towel.

3.  Use the dish towel to squeeze out any excess liquid, which would make the rosti soggy.  Add the salt and pepper and mix lightly with a fork.

4.  Heat half the oil in a large frying pan and let it begin to sizzle.  Shape spoonfuls of the grated potato mixture into round cakes 1/2-3/4 inch (1-2 cm) thick and place four of them into the pan.

5.  Gently fry the rosti for about 5-10 minutes or until golden brown and crisp underneath.  Turn them with a spatula, then cook for another 5-10 minutes or until browned on the other side.  Remove from the pan and keep warm while cooking the rest of the mixture in the remaining oil.

Variation:  Get inventive and mix the potato with other delicious root vegetables such as sweet potatoes, carrots, parsnips, or even beets.

FRENCH TOAST

Popular around the world, this dish is eaten in Portugal at Christmas and in Spain and Brazil at Easter.

 Prep time:  10 minutes
Cook time:  10 minutes
Serves:  2

Ingredients:

4 large eggs
1 cup milk
1/4 tsp. ground cinnamon
4 slices thick white bread, cut into triangles
2 tbsp. sunflower oil
3 1/2 oz (100g) blueberries
Maple syrup to serve

Equipment:
 whisk
mixing bowl
shallow dish
frying pan and spatula

1.  Crack the eggs into a mixing bowl.  Add the milk and cinnamon and whisk together.

2.  Pour the mixture into a shallow dish.  Soak th bread in the mixture for about 30 seconds.

3.  Heat half a tablespoon of the oil in a frying pan on low heat.  Carefully place two triangles in the pan.

4.  Fry the triangles on both sides until they turn golden brown.  Repeat steps 3 and 4 for the remaining bread triangles.

5.  Serve the French toast warm, with blueberries and maple syrup or try it with butter and jam.

GRANOLA BARS

 

Prep time:  15 minutes
Cook time:  30 minutes
Serves:  12

Ingredients:
8 tbsp. unsalted butter
1/2 cup light brown sugar
1/2 cup maple syrup or honey
3 cups rolled oats
3/4 cup raisins
1/2 cup mixed nuts, chopped

Equipment:
12 x 9 x 1 1/2 inch (30 x 23 x 4 cm) baking pan
parchment paper
wooden spoon
saucepan

1.  Preheat the oven to 300*F (150*C).  Grease your baking pan, then line it with 2 sheets of parchment paper.

2.  Melt the butter, sugar and maple syrup (or honey) in a saucepan over low heat.

3.  Place all the other ingredients in a large bowl and pour in the sugar mixture.

4.  Spread the mixture evenly in the baking pan and, using a masher, press it down firmly so it sticks together.  Bake for 20-30 minutes, or until golden brown.

5.  When the granola bars are baked, let them cool for 5 minutes.  Then, using a cloth to hold the pan, cut them into 12 squares.  Remove them from the pan when fully cooled and firm. 

GRILLED FRUIT AND HONEY

You will love this fruit grilled -- it helps bring out the sweetness.  If you don't have a grill pan, place the fruit under a hot broiler.

Prep time:  10 minutes
Cook time:  6 minutes
Serves:  4

Ingredients:
3 peaches
4 apricots
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup Greek yogurt
2 tablespoons honey

Equipment:
knife
cutting board
2 mixing bowls
2 metal spoons
grill pan
tongs

1.  Cut each peach in half and remove the pit.  Then cut each into quarters.  Halve the apricots and remove the pits.

2.  In a large bowl, mix together the sugar and cinnamon, then add the fruit.  Toss to coat in the sugar mixture.

3.  Preheat a grill pan and add the peaches, flesh side down.  Cook for 2 to 3 minutes.  Add the apricots, and turn over the peaches.  Cook until caramelized.

4.  Meanwhile, place the yogurt in a bowl and pour in the honey.  Stir to create a rippled effect.  Serve the warm grilled fruit with the yogurt and honey dip.

Tip:  If you don't like Greek yogurt, try this with ice cream or creme fraiche.

FRUIT SMOOTHIE

 Smoothies are easy to make and taste delicious at any time of day.  Follow these four simple steps for a burst of fruity goodness.

Prep time:  10 minutes
Serves 2-4

Ingredients:
1 ripe banana
7 oz. (200g) ripe strawberries
3/4 cup milk
1 tbsp. honey
1/2 cup plain yogurt

Equipment:
sharp knife
cutting board
measuring spoons
blender

1.  Rinse and drain the strawberries in cold water and then hull them by holding the pointed end and slicing off the stem.

2.  Cut the strawberries in half and put them to one side.  Peel the banana and throw away the peel.  Slice the banana so it blends easily in step 4.

3.  Carefully put the banana and strawberries into the blender.  Add the milk, yogurt, and honey, then put the lid on securely.

4.  Blend the mixture until it is completely smooth.  Pour the smoothie into tall glasses and enjoy -- what a great way to start the day.

BREAKFAST CASSEROLE

BREAKFAST CASSEROLE
1 lb. sausage 6 eggs 2 c. tater tots 1 1/4 c. milk 1 c. cheese, grated Fry meat; drain and mix all ingredients. Stir well and pour in greased pan. Let sit in refrigerator overnight. Preheat oven to 350 degrees and bake at 350 degrees for 45 minutes.  Can substitute 1 pound bacon or 2 cups diced ham for sausage.

SAUSAGE MUFFINS

Sausage Muffins

1 cup of Bisquick

1 lb. cooked sausage, crumbled

4 eggs, beaten

1 cup of shredded Cheddar cheese

Combine the four ingredients.  Spoon into greased muffin pans (or line with paper cups).

Bake at 350 degrees for 20 minutes. 

Makes 12 muffins.

 You can use any kind of sausage you would like.  I used breakfast sausage, but sweet Italian sausage or even a hot sausage or turkey sausage would be good.

Because I am allergic to dairy, I used a cheese with no lactose.  It tasted good and no one was the wiser.

YUM! Great for a cold night! Or  morning breakfast!

IMPOSSIBLY EASY BACON PIE

IMPOSSIBLY EASY BACON PIE

Indulge yourself in an old-fashioned bacon and egg breakfast with this easy pie recipe.

Prep time:  20 minutes
Total time:  1 hour 5 minutes
Servings:  6

12 slices bacon, crisply cooked, crumbled

1 cup shredded Swiss cheese (4 oz)

1/3 cup chopped onion

3/4 cup Original Bisquick™ mix

1 1/2 cups milk

3 eggs

1/8 teaspoon pepper

Directions:
1.  Heat oven to 400* F.  Grease 9-inch glass pie plate.  Sprinkle bacon, cheese and onion into pie plate.

2.  In medium bowl beat remaining ingredients until blended.  Pour into pie plate.

3.  Bake 35 to 40 minutes or until knife inserted in center comes out clean.  Let sit for 5 minutes before serving.

Expert tips:

This pie is impossibly easy because there is no crust to roll out. The crust forms as the pie bakes.

Chop 3 green onions to use instead of the chopped yellow onion.

You're frying anyway, so why not fry a double batch of bacon and store the extra in your freezer? Having fried bacon on hand is great for sandwiches, seasoning vegetables and making Impossibly Easy Bacon Pie even easier.

If you're lucky enough to have leftovers, reheat them in the microwave oven. Cover with waxed paper and microwave 1 slice on a microwaveable plate on Medium (50%) for 2 to 3 minutes or until hot.

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

EASY BROCCOLI, CHEESE AND HAM MUFFINS

A great on-the-go breakfast!  Sounds really good!

• Prep Time 15 min
• Total Time 35 min
• Servings 12

1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce

1 1/2 cups Original Bisquick™ mix

1/2 cup milk

3 tablespoons vegetable oil

1 egg

1/2 cup diced cooked ham

1/2 cup shredded sharp Cheddar cheese (2 oz)

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Cook broccoli as directed on bag.
• In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.