1 MINUTE PEANUT BUTTER SYRUP

1/2 cup honey, maple syrup, corn syrup (karo), or pancake syrup

1/4 cup creamy peanut butter

In microwave safe bowl or measuring cup, combine syrup and peanut butter.

Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.

EGGNOG SYRUP

½ Cup Butter

1 Cup Sugar

¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.

Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.

Wisk continually until mixture comes to a boil, remove from heat.

Serve warm and ENJOY!

EGG NOG FRENCH TOAST W/EGGNOG SYRUP

4 large eggs

1 cup store-bought egg nog

1 Tbsp vanilla extract

½ tsp pumpkin pie spice (or ¼ tsp. cinnamon + ¼ tsp. nutmeg)

12 slices bread

butter

Whisk together eggs, eggnog, vanilla and spices.

Preheat griddle. Dip bread in egg mixture, allowing it to soak in slightly. Butter the hot griddle and place soaked bread on griddle. Cook on each side until golden brown. Serve with butter and powdered sugar and/or regular syrup or my favorite eggnog syrup.

Servings: 6

Eggnog Syrup:

½ Cup Butter

1 Cup Sugar

¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.

Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.

Wisk continually until mixture comes to a boil, remove from heat.

Serve warm over french toast and ENJOY!

BANANA OATMEAL

1 1/4 c milk

1 pinch salt (1/16 tsp)

¾ tsp brown sugar

1 banana mashed

1/2 c oatmeal

1 pinch allspice (1/16 tsp)

¼ tsp vanilla

Bring milk, salt, brown sugar, and banana to a boil over medium-high heat. Add oatmeal and allspice. Reduce to medium boil for 2-5 minutes(depends if using instant or reg. oats) or to desired consistency. Remove from heat stir in vanilla. Serve it up, can add a sprinkle of cinnamon on top if desired.

RAINIE GRAHAM'S EGG CROUTON CHEESY CASSEROLE

4-5oz breakfast meat 

2 cups croutons

1 ½ cups sharp cheddar cheese, divided

1 cup milk

4 eggs

½ tsp salt

¼ tsp pepper

¼ tsp onion powder

½ tsp Dijon mustard

Mix all together but ½  cup cheese and pour into greased 9x9 baking dish.  Bake at 350 45-60 minutes until center is set.  As soon as you pull it from the oven sprinkle the remaining ½ cup cheese.  Let set until melted then serve.

WHOLE WHEAT BLENDER PANCAKES

MAKES 18 4" CAKES

1 cup wheat berries

1 cup milk (can use powdered reconstituted)

½ cup milk (can use powdered reconstituted)

2 eggs (can use powdered reconstituted)

¼ cup oil

¼ cup honey

1 TBL baking powder

Put wheat berries and 1 cup milk in blender.  Blend on high speed for 2 minutes.  Add the remaining ½ cup milk and blend on high for 2 more minutes.  Add in eggs, oil, honey, blend for 1 minute.  Add in baking powder and blend 1 minute. 

CHOCOLATE WAFFLE S W/ PEANUT BUTTER SYRUP

1 ½ cup flour

3 TBL sugar

½ cup cocoa powder

1 tsp baking powder

1 tsp salt

½ tsp baking soda

3 eggs

4 TBL melted, slightly cooled butter

2 cups butter milk

¾ cup chocolate chips

Mix dry ingredients except chocolate chips. Mix wet ingredients, combine both mixes together. Pour onto hot waffle iron and sprinkle chips over batter. Cook per waffle iron instructions.

1 MINUTE PEANUT BUTTER SYRUP

1/2 cup honey, maple syrup, corn syrup (karo), or pancake syrup

1/4 cup creamy peanut butter

In microwave safe bowl or measuring cup, combine syrup and peanut butter.

Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Excellent over biscuits, pancakes, french toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.