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.

OVERNIGHT PANCAKES

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
2 cups buttermilk


Sift together: flour, sugar salt, soda and baking powder. Blend beaten egg and buttermilk. Gradually beat flour mixture into egg mixture. Cover well, store overnight. In the morning stir well (add a little more milk if the batter is too thick).


Using a 1/4 cup of batter you will yield 20 pancakes!

OVERNIGHT REFRIGERATOR OATMEAL OR SUMMER PORRIDGE (8 flavors)

BASIC INSTRUCTIONS

In a ½ pint jar or 1 cup container with lid

Add: ¼ cup uncooked old fashioned oats

3 oz yogurt

1/3 cup milk if using greek yogurt or ¼ cup milk if using regular yogurt

1.5 tsp chia seeds

 

Now decide what flavor you need and complete the recipe:

 

1.MANGO ALMOND

Add to on top of chia seeds

¼ tsp almond extract

1 tsp honey

Shake until well combined

Stir in ¼ cup diced mango (approx ½ a mango)

Refrigerate overnight or up to 2 days.

 

2.RASPBERRY VANILLA

Add to top of chia seeds

1 TBL raspberry jam

¼ tsp vanilla extract

Shake until well combined

Stir in 1/3 cup raspberries (enough to fill jar)

Refrigerate overnight or up to 2 days

 

3.BLUEBERRY MAPLE
add on top of chia seeds

2 tsp maple syrup

Shake until well combined

Stir in ¼ cup blueberries (enough to fill jar)

Refrigerate overnight or up to 2 days

4.APPLE CINNAMON
add on top of chia seeds

½ tsp cinnamon

1 tsp honey

¼ cup applesauce (enough to fill jar)

Shake until well combined

Refrigerate overnight or up to 2 days

 

5.MANDARIN ORANGE

Add on top of chia seeds

1 tsp honey

1 TBL orange marmalade

Shake until well combined

Stir in ¼ cup drained mandarin oranges

Refrigerate overnight or up to 2 days

 

6.CHERRY CHOCOLATE CHUNK

Add on top of chia seeds

1 tsp honey

½ tsp vanilla

Shake until well combined

Stir in 1 TBL chopped dark chocolate & ¼ cup chopped cherries (fresh or frozen)

Refrigerate overnight or up to 2 days

 

7.PUMPKIN PIE

Add on top of chia seeds

½ tsp pumpkin pie spice

2 tsp maple syrup

¼ cup pumpkin puree

Shake until well combined

Refrigerate overnight or up to 2 days

 

8.PEACH

Add on top of chia seeds

¼ tsp vanilla

1-2 TBL raspberry jam

Shake until well combined

Stir in ¼ cup chopped peaches

Refrigerate overnight or up to 2 days

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Streusel Topping:

1/3 cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

Coffee Cake:

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 cup eggnog

8 ounces sour cream

1 teaspoon rum extract

2 eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Eggnog Glaze:

1/2 cup powdered sugar

1 to 2 tablespoons eggnog

1. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

3. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon.

4. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.

5. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt.

6. Spread in pan. Sprinkle Streusel Topping over batter.

7. Cover and refrigerate at least 8 hours.

In Morning:

Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

OVERNIGHT EGG NOG FRENCH TOAST

Christmas morning tradition!

Needs no syrup.   But cranberry or any berry syrup is delicious!

If you don't have egg nog you can  use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla.

1 cup brown sugar

1/2 cup butter

2 TBL corn syrup

1 loaf French bread, cut into 1-inch slices (or 2 Jimmy Johns Loaves)

6 eggs

2 cups prepared eggnog

¼ tsp. cinnamon

1/8 tsp. nutmeg

1.Lightly grease a 9x13-inch baking dish.

2.Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.

3.Whisk the eggs and eggnog and spices together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.

4.Preheat an oven to 325 degrees F.   Remove the baking dish from the refrigerator.

5.Bake covered in the preheated oven for 35 minutes. Increase heat to 375 degrees F.  Remove the aluminum foil, and continue baking until the top begins to brown, 15-25 minutes more. (20 was perfect)

OVERNIGHT APPLE PIE BREAKFAST

Once cooked, this recipe keeps very well in the fridge for a couple of days.

Ingredients

1 cup of steel cut oats***

3 peeled & diced apples (about 3 cups)

1 cup apple juice 

3 cups water

2 TBL brown sugar (optional, but I always use)

1/2 tsp cinnamon (optional but I always use)

Directions - Slow Cooker (I half this recipe for my 2 qt. crock pot)

For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.

Directions - Stovetop Method

Combine all ingredients in a saucepan and bring to a boil. Simmer for about 30 minutes, or until it reaches the consistency that you like.

Delicious when topped with a drizzle of maple syrup, honey, or another dash of cinnamon.

This recipe makes 6 - 1 cup servings.

*** It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. (sometimes they are called "irish oats" or "pinhead oats").

OVERNIGHT HASH BROWN CASSEROLE

2 cups southern style hash browns (the cube ones)

6 oz. Bacon, cooked and crumbled or cubed ham

2 cups cheese (pepper jack and cheddar mixed is good)

2 eggs

½ cup milk

¼ tsp salt

Black pepper

½ tsp dehydrated minced onions

Mix eggs, milk, salt, pepper and onions and put in refrigerator for a couple hours to get the onions started to rehydrate.  In a greased 9x9 layer the hash browns, then the cheese, then the bacon.  Pour egg mixture evenly over the top.  Cover and put in the fridge overnight.  Bake at 350 for 40 minutes.  This can be doubled and baked in a 9x13 for 45 minutes.

OVERNIGHT CREAM CHEESE STUFFED LEMON FRENCH TOAST W/STRAWBERRIES

6 large stale butter croissants

8 oz cream cheese, softened

1¼ cup powder sugar, divided

2 lemons

1¼ tsp lemon extract

2 eggs

1½ cup milk

Sweetened Whipped Cream 

Strawberry sauce:

1 pint (2 cups) sliced strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. Mix with sugar and extract. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 teaspoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed.

Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

OVERNIGHT BAKED BLUEBERRY FRENCH TOAST WITH HOT BLUEBERRY MAPLE SYRUP

24” baguette *see note*

4 eggs

2 cups milk

½ tsp nutmeg

1 tsp vanilla

1 cup brown sugar, divided

½ stick butter (4 TBL)

2 cups blueberries

Butter a 9x13 pan. Cut the baguette into 20 1” slices and arrange in a single layer in the baking dish. In a bowl mix eggs, milk, nutmeg, vanilla and ¾ cup brown sugar. Pour evenly over bread. Cover and refrigerate overnight. In the morning, preheat oven to 400. Melt the butter in saucepan with ¼ cup brown sugar until completely combined. Sprinkle blueberries evenly over bread. Drizzle the melted butter/sugar mix over blueberries/bread. Bake for 20-25 minutes until the liquid from the blueberries is bubbling.
(while cooking make the hot blueberry maple syrup)


*Go buy 2 loaves from Jimmy John's.  It's perfect!  it only takes 1.5 loaves for the French toast.  Use the other 1/2 for a yummy sandwich!*

SYRUP:

1 cup blueberries

1/2 cup maple syrup

1 TBL lemon juice

While French toast is cooking, in a sauce pan cook blueberries and maple syrup over medium heat until berries have burst, about 3 minutes. Pour through a sieve pushing on the berries to extract as much juice as possible. Stir in lemon juice.


While you're at it, bake the perfect bacon at the same time.  400 degrees 17-20 minutes.

OVERNIGHT BAKED OATMEAL

½ cup veggie oil

¾ cup white sugar

2 eggs

1 cup milk

½ tsp salt

1 TBL baking powder

3 cups quick cook oats

½ cup raisins

2 TBL brown sugar

½ tsp cinnamon

Mix everything together.  Pour into greased 9", pie pan, square or round pan.  

Cover and refrigerate overnight.  

The next morning, preheat oven to 350 and bake uncovered until firm, about 35 minutes.  Serve Hot.

OVERNIGHT YEAST WAFFLES (MALTED OPTION)

1 ¾ cups buttermilk

¼ cup water

¼ cup melted, cooled butter

3 eggs

1 tsp salt

2 TBL sugar

2 2/3 cup flour (try 1 cup whole wheat, and the all purpose)

1 tsp yeast
3/4 cup malted milk powder (optional but we love it)

Combine flour, yeast, sugar, salt and malt.  In a separate bowl beat eggs then stir in milk, water and butter.  Mix the wet and dry ingredients until smooth and well combined.  Cover and refrigerate overnight.  Remove from fridge 1 hour before cooking.

**use a Belgian waffle iron.  2/3 cup batter make 7 waffles.

OVERNIGHT CARAMEL BAKED FRENCH TOAST

1 (1lb French bread loaf) cut into 1.5-2” slices about 5 hours before ready to assemble so they can dry out a little bit.

6 eggs

1.5 cups half and half (or ¾ cup each milk and heavy cream)

2 tsp vanilla extract

¼ tsp cinnamon

Grease 9x13 pan.  Put dried out sliced bread to cover the bottom.  Mix eggs, half & half, vanilla & cinnamon together.  Pour over bread cover and put in fridge 8 hours or overnight.

In the morning

Put covered pan in a 350 degree oven for 20 minutes.  While baking, make the caramel topping in a sauce pan on medium heat until dissolved and bubbly:

¾ cup butter

1/3 cup brown sugar

3 TBL light corn syrup

Remove French toast from oven, flip over each piece.  Pour caramel sauce over top and return un-covered to oven for 20 more minutes.