PANCAKE CASSEROLE

Ingredients:

24 (4-inch) frozen pancakes, cut in half

4 large eggs

3/4 cup heavy cream

3/4 cup milk

Dash of nutmeg

Dash of cinnamon

1/3 to 1/2 cup brown sugar (I use 1/3c)

2 tsp vanilla extract

Streusel Topping

1/4 cup AP flour

1/4 cup quick-cook oats

2 TBL unsalted butter, melted

2 TBL brown sugar

1/8 tsp salt

*Optional Add Ins

1½ cups

frozen blueberries, chocolate chips, cooked sausage, bacon crumbles, diced peaches or whatever your heart desires.

Instructions:

1. Preheat oven to 350ºF. Spray a 9x13 baking dish with cooking spray.

2. Line pancakes in the dish with cut side down,

3. Whisk together eggs, heavy cream, milk, nutmeg, cinnamon, brown sugar, and vanilla extract then pour over the pancakes. Let stand for 30 minutes to overnight. (I always do overnight)

4. In a medium bowl, stir together flour, oats, melted butter, salt, brown sugar, and salt. Spread the streusel topping over the casserole.

5. Cover tightly with aluminum foil.

6. Bake in a preheated oven for 50 minutes.

*If using optional add ins, put ¾ cup in bottom of dish, add pancakes as described in step 2. Sprinkle the remaining ¾ cup of add ins on top of pancakes, then finish steps 3-6.

CINNAMON SWIRL CRUNCH BREAD

Batter
8 TBL unsalted butter, softened1 C granulated sugar
1 C milk
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Sprinkle
1/2 C granulated sugar
1 TB cinnamon

2 TBL unsalted butter, melted

Mix batter ingredients together
Mix Sprinkle ingredients together
Greased 1 loaf pan
Pour 1/2 the batter
Sprinkle with 1/2 the sprinkle
Pour the rest of the batter
Pour on the melted butter
Sprinkle with the rest of the sprinkle
Swirl with a knife

Bake 350 for one hour

Enjoy!

RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.

BREAKFAST POCKETS -- NO DISHES

2 soft 9" tortillas

3.5-5 oz ham slices (or bacon or sausage)

1/2 - 2/3 cups grated cheese

2 eggs

Optional veggies (spinach, peppers, onions, mushrooms, etc.)

Preheat oven to 350F

Place 2 pieces of foil on a work surface and spray with oil.

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham cuts and shavings.

Place cheese in the middle of the ham, leaving a well and reserving a little bit for later.  Add veggies if using.

Working quickly (one pocket at a time), crack an egg into the well, pop the yolk, sprinkle with reserved cheese.

Fold the bottom and top edges in, then the left and right side to form a package. Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak).

          ***if you like scrambled eggs better than whole egg, just scramble it first.

Place on baking tray.

Bake for 25 minutes.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!

BANITSA (2 sizes)

Serves 6

2 eggs

7oz plain Greek yogurt

7oz crumbled feta

1/2 tsp baking soda

8 sheets phyllo

1/2 stick melted butter

Mix first 4 ingredients.

Take 1 sheet phyllo and brush with butter.

Put 1/4 cup egg mix along the long edge of dough. Roll up cinnamon roll style.

Then roll up like a snail and put in center of 9” pan (I used springform).

Repeat with each sheet dough as above except instead of rolling like a snail, wrap your egg filled tube around your “snail”.

Brush the remaining butter on top of the whole pan.

Bake at 350 degrees for 30-35 minutes.

Cool 15 minutes before slicing.

********

Serves 12

3 eggs

10oz plain greek yogurt

10oz crumbled fetta

3/4 tsp baking soda

20 sheets phyllo

6 TBL melted butter

Follow directions above but use a 13" round pan or 9x13 baking dish.

CHEESY EGG TOAST

4 slices bread

2 eggs

½ cup grated cheese

6 TBL Cottage or ricotta cheese

Salt & Pepper to taste

Place bread sliced on sprayed baking sheet.

Mix eggs and both cheeses together

Evenly top each slice of bread with the egg mixture.

Bake 10-12 minutes at 425 degrees

If you desire a more browned top, broil 1-2 minutes.

EGG BITES (STARBUCKS KOPY KAT)

Makes 8

4 cooked slices Bacon (optional)

4 eggs

½ cup cottage cheese or 4 oz cream cheese

1 cup grated cheese, divided (any kind)

Silicone egg molds or ice cube molds

1. Spray molds.

2. Blend: together the eggs, cottage/cream cheese and ¾ cup cheese until smooth.

3. Put ½ strip bacon in each egg mold if using.

4. Sprinkle a little of the remaining cheese into mold.

5. Pour: the egg mixture into the silicone mold about ¾ way up.

6. Cover: the egg mold tightly with aluminum foil.

7. Put 1 cup water in instant pot.

8. Put filled egg mold on trivet and lower into instant pot.

9. Steam on high (egg molds 10 minutes) (ice tray molds 14 minutes).

10. Quick release.

        Note: For a true Starbucks kopy kat, use gruyere cheese with bacon.

I haven’t tried the following variations -- 

#1

5 eggs

½ cup grated cheese

1/3 cup heavy cream

2 TBL water

7 slices cooked bacon cut in half

S&P to taste

1. Grease a silicone egg bite mold with butter or olive oil.

2. Put 2 pieces bacon into the bottom of the mold.

3. Blend the eggs, cheese, cream, 2 tablespoons S&P until smooth and a bit frothy.

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. Natural release for 5 minutes, then quick release remaining pressure.

#2

6 large eggs

1/4 cup of heavy whipping cream (you can also use just milk)

1/2 cup of shredded cheddar cheese

non-stick spray

1 egg bites mold

Aluminum Foil

Step 1: Spray egg bites mold well in non-stick cooking spray.

Step 2: Scramble eggs and heavy whipping cream together.

Step 3: Carefully pour scrambled egg mixture evenly into the egg bite mold cups.

Step 4: Sprinkle Shredded cheese on top of scramble eggs mixture.

Step 5: Put 1 cup water into instant pot.

Step 6: Cover egg bites mold with aluminum foil, place on trivet and lower into instant-pot.

Step 7: Pressure cook on high for 6 minutes.

Step 8: Natural release 6 minutes then quick release the rest of pressure.

Step 9: Let cool for 1 minute.

SMOOTHIES

Basic recipe to make 2 smoothies

2 cups fruit (fresh or frozen)

1/2-1 cup yogurt (greek or regular, plain or flavored)

1/2 cup liquid (milk or juice)

Drizzle honey (1 tsp - 1 TBL for your desired sweetness)

Ice if using fresh fruit

All recipes below make 2 smoothies

Add 2 tsp flax seed or protein powder for a nutrition boost

CINNAMON STRAWBERRY

1 small ripe banana (optional)

1 cup frozen strawberries substitution Substitutions available

1 container (6 ounces) vanilla nonfat Greek-style yogurt

1/2 cup orange juice

1 TBL honey

1/2 tsp Ground Cinnamon

STRAWBERRY PEACH

1 1/2 cup milk
1 1/2 cup strawberries
1 1/2  peach
1/2 banana (optional)

1/2 cup greek yogurt (try vanilla, peach, strawberry or honey flavor)
drizzle of honey

PEACH COBBLER

2 cups peaches

3/4 cup milk

1/2 cup greek yogurt (try peach, vanilla, honey or strawberry flavor)

1/2 tsp cinnamon

1/2 tsp vanilla

3 TBL oats

Drizzle of honey

PEACH

2 peaches

8oz peach yogurt

1/2 cup orange juice

Drizzle honey

MANGO

2 cup frozen mango

1/2 cup greek yogurt (try vanilla, honey or peach flavor)

1/2 cup milk or vanilla milk

1 tsp vanilla

STRAWBERRY

10-12oz strawberries

1 cup greek yogurt (try vanilla, honey or strawberry flavor)

1/2 cup milk

Drizzle honey

MIXED BERRY

2 cups berries (raspberries, blueberries, strawberries)

1/2 cup yogurt

1 cup milk or orange juice

1 banana (optional)

Drizzle honey

BLUEBERRY MUFFIN

1/2 cup milk

4-6 oz yogurt (try vanilla, honey or blueberry flavor)

1/2 cup blueberries

1/2 banana

3 TBL oats

Splash of lemon juice

SO SIMPLE CREAM CHEESE DANISH

1 roll refrigerator crescent rolls

4oz soft cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 tsp lemon juice

Optional

Glaze: 1/3 cup powdered sugar + 1 TBL milk

Fresh or frozen fruit for topping or jam

Preheat oven to 350 degrees

Line baking pan with parchment paper

Mix cream cheese, powdered sugar, vanilla and lemon juice

Open crescents and cut into 8 equal parts while still rolled up

Make a well in center of each slice and add fill the well with cream cheese mix

If using fruit top cream cheese

Bake 16-18 minutes

If using glaze drizzle over baked danish

BAKED BREAKFAST SAUSAGE LINKS

Heat oven to 400 degrees

Place sausages on a rack in a shallow pan

Bake 10 minutes, turn over and bake 5 more minutes.

Place under broiler 2 minutes to get skins brown and snappy

CREAMY RICE CEREAL

USING LEFTOVER RICE 

2 cups precooked rice 

1 cup milk 

1 TBL butter 

2 TBL maple syrup 

1 TBL sugar (white or brown) 

1 tsp cinnamon 

¼ cup raisins (or any dried fruit) 

1 tsp vanilla 

Put everything but vanilla into a sauce pan. Bring to boil over med/high heat for about 5 minutes until liquid has reduced to desired thickness. 

Remove from heat, add vanilla and serve.

IF USING UNCOOKED RICE 

½ cup (basmati, jasmin, long grain, parboiled rice) 

¾ cup water 

½ cup milk 

2 TBL butter 

1 TBL Sugar 

2 TBL maple syrup 

1 tsp cinnamon 

¼ cup dried fruit

1 tsp vanilla 

Put everything in sauce pan. Bring to boil. Cover and simmer for 20 minutes. 

Add vanilla and serve. 

OPTIONAL TOPPINGS:

Berries, nuts, honey, etc.

 

CREPES

Makes 12 

CREPES:

1 ½ cup milk 

1 cup flour 

1 TBL sugar 

¼ tsp salt 

4 eggs 

2 TBL melted butter 

OTHER NEEDS: 

¼ measuring cup 

10 inch skillet 

Pastry brush 

2 TBL butter cut into 12 cubes for brushing pan 

Combine all the ingredients for the crepes in a blender or using an immersion blender. 

Let sit in fridge for 15 minutes or overnight. 

Heat skillet to medium (I use setting 6/10 on my stove) 

Brush with 1 small cube of butter 

Pour ¼ cup of batter into skillet and gently swirl around to make thin and completely cover bottom 

Cook 3-4 minutes 

Loosen the edge with spatula and with fingers, quickly flip to other side

Cook 1 minute 

Slide out onto plate 

Repeat brushing with butter before adding the batter each time

CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

YOGURT (COLD START)

INGREDIENTS 

52oz ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (whole or chocolate), or Costco organic whole milk 

Half of a 5.3oz Chobani plain or vanilla yogurt (freeze the other half for your next batch) 

OPTIONAL INGREDIENTS 

7oz Sweetened Condensed milk (freeze the other half for your next batch) or 16 oz Natural Bliss Coffee Creamer 

1-2 cups heavy cream or half & half milk 

2 TBL Vanilla or other extract flavorings (optional) Add in after yogurt finishes chilling process. 

INSTRUCTIONS 

1) Pour milk, yogurt and optional ingredients (not vanilla) into Instant Pot liner. 

2) Whisk well. Mix will bubble and foam up 

3) Lock the lid on the Instant Pot and turn the valve to sealing, not venting. 

4) Press the Yogurt button to 8:00hrs/Normal. You can increase incubation time (up to 24 hours) by pushing the + button and it will result in a more tangy yogurt. 

5) The Instant Pot will beep. Display will read 0:00 and will count UP to the 8:00 hours. When finished, the Instant Pot will beep and display YOGT. 

6) DO NOT STIR until fully chilled and/or strained. 

7) Remove the Instant Pot liner, cover, and chill in the fridge for 12-15 hours. 

8) After chilling yogurt, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain. 

9) Add vanilla or other extract flavorings if using 

STORE 

Yogurt will keep in the fridge for to 2 weeks. 

TOPPING IDEAS 

Honey 

Fruit 

Granola 

1-2 tsp jello powder (diy Gogurt) 

Jam 

Dip apples or graham crackers in it. 

Freeze into popsicles for the kids. 

NOTES

Yogurt must contain live/active cultures (listed in the ingredients or on the label) 

Make sure it is FRESH, NOT OPENED YOGURT. Once opened, your yogurt begins to weaken and will not culture properly. You can freeze leftover yogurt to use as future starters. 

What is the difference between Fairlife milk and a regular ‘ol milk? Fair life has been ultra-pasteurized, which basically means it has been boiled already which is why the cold start method works. Fairlife milk also has 50% more protein, 50% less sugar, 30% more calcium than regular milk. Fair life milk also has added the Lactase enzyme which makes this milk LACTOSE FREE!

BETTER THAN CINNABON CINNAMON ROLLS

They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Servings 12 Cinnamon Rolls

Ingredients

Cinnamon Roll Dough:

1 cup milk warm (105 degrees F)

½ cup + 1 TBS granulated sugar divided

1 TBS yeast

2 large eggs room temperature

6 TBS butter melted

1 tsp vanilla

4 to 4 ½ cups flour

1 tsp salt

1 tsp cinnamon

Cinnamon Sugar Filling:

1 cup brown sugar, packed

2 ½ TBS cinnamon

6 TBS butter softened

Cream Cheese Frosting:

1 8 oz package cream cheese, softened

1/4 cup butter softened

2 cups powdered sugar

½ tsp vanilla

1/8 tsp salt

Make the Cinnamon Roll Dough:

Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined.

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball. OR – KNEAD IN KITCHEN AID ON SPEED 2 FOR 2 MINUTES.

Grease a large bowl and place the dough inside.

Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the filling:
While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.

Assemble Cinnamon Rolls:

Sprinkle a large work surface with flour.

Gently press the gas out of the dough and form it into a rectangle.

Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it.

Roll up dough & cut into 12 equal sized rolls MEASURE FOR EVEN SIZE ROLLS!!!

Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.

Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees

Bake Cinnamon Rolls:
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. (original recipe said to cook 18-20 minutes but mine were still doughy.  I ended up cooking mine for about 28 minutes).

Make the Cream Cheese Frosting:

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.

Let cool and serve warm.

TO MAKE AHEAD:

After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.

In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).

Then bake according to recipe instructions.

1 HOUR CINNAMON ROLLS (KINDA)

This recipe really takes me about 90 minutes to 2 hours start to finish depending on how long dough takes to rise.  I've broken down time frame in instructions.

Makes 12 but doubles nicely.

Dough

1 3/4 cups warm water 110 degrees

6 TBL sugar

1/4 cup oil

3 TBL active dry yeast

1/2 TBL salt

2 large eggs*

5-6 cups flour

Capful of vegetable oil

Cinnamon-Sugar Filling

1/3 cups white sugar

1/4 cup brown sugar

1/2 TBL cinnamon

1/2 cup butter

Cream Cheese Frosting

4 ounces cream cheese softened

1 tsp vanilla

2-3 cups powdered sugar

1-2 TBL heavy whipping cream or milk

15 MINUTES

1.  Preheat oven to 400 degrees

2.  In mixing bowl, combine warm water, sugar, oil, and active dry yeast.

3.  Stir it a few times, then let it sit for a full 15 minutes.

10 MINUTES
4.  To the yeast mix add: salt, eggs and flour. (Start with about 4 cups, and mix, gradually adding the last 2 cups (might not use it all) until it is mostly pulling away from the side of the bowl.

5.  Mix together for 10 minutes on setting 4 or kneading.  The dough should only slightly stick to your finger. 

10-30 MINUTES

6.  Cover until doubled in size (10-30 minutes)

5 MINUTES

7.  Spread the oil onto the counter

8.  Using your hands, press it into a rectangle 18" long.

9.  Pour melted butter onto the dough, then cover with cinnamon/sugar mix.

10. Tightly roll into a log and cut into 12 even sized pieces.

11. Place on greased jelly roll pan, or on parchment. Don’t let rolls touch.

10-30 MINUTES

12. Let rise 10-30 minutes.

15-18 MINUTES

13. Bake 15-18 minutes.

5 MINUTES

14. Mix all of the frosting ingredients.  While rolls are in the oven.

15. Let rolls cool for 5 minutes, then frost so some of the frosting melts into the rolls.

*if you double recipe, use 3 eggs, not 4, still put on jelly roll pan and if rolls are touching, may have to increase cooking time slightly.

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

EASY PEEL HARD BOILED EGGS

Put eggs in pan.

Cover with cold water to at least 2” above eggs.

Add 1-2 TBL vinegar.

Cover pan and on medium high heat, bring to a hard boil.

Leave covered and remove from heat.

Let sit in covered pan for 13-14 minutes.

Put eggs in ice bath to stop cooking process.

Tap egg all around so cracks are everywhere.

Peel under cold running water.

BUTTERMILK SYRUP (vanilla or coconut)

USE A 10 CUP OR LARGER SAUCE PAN!!! 

Syrup will really expand in step 4!!!

Step 1:  Melt

     1.25 cups sugar

     1.5 cubes butter (12 TBL)

     3 TBL light corn syrup

Step 2: Add

     1.5 cups buttermilk

Step 3: Bring to boil. Boil for 1 minute

Step 4: Remove from heat, add and stir

     2-3 tsp vanilla or coconut extract

     1.5 tsp baking soda

CINNAMON VANILLA BUTTERMILK PANCAKES

2 cups all-purpose flour

3 Tbsp white sugar 

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 cups buttermilk (if batter is too thick, add more buttermilk or milk to thin)

1 1/2 tsp vanilla extract

1 egg

1/4 cup melted butter, cooled slightly

1. Mix dry ingredients together (flour, sugar, baking powder, baking soda, salt, cinnamon)

2. In separate bowl mix wet ingredients (buttermilk, vanilla, egg and melted butter)

3. Mix dry ingredients into wet ingredients until just moistened. 

DO NOT OVERMIX

4. If batter is too thick, add more buttermilk or milk until desired consistency.