Instant pot oats

 1 1/3 c steel cut oats

4 C water

Pinch of salt

3 minutes on high.  Natural release.

My boys fight over the orange packets of oatmeal in the premixed kind of oatmeal. I would say this is extremely close to the seasonings that they used for that flavor.  I put the oats salt and seasonings in the instant pot the night before. That way I just have to add water, stir and start the instant pot in the morning.  

1 ½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon ground cloves

cloud eggs

I am a scramble egg girl 99% of the time.  I do like eggs Benedict occasionally but my go to is always scrambled.  These are a game changer for me.  They are more work but worth it!

INGREDIENTS:

• 6 large eggs
• 1 c. freshly grated Parmesan cheese
• salt
• ground black pepper
• 1 1/4 C. Colby jack or cheddar cheese, shredded 

DIRECTIONS:

1. Preheat oven to 450° and grease a large baking sheet with cooking spray. 
2. Make 6 mounds (3 Tbsp each) of shredded colby jack or cheddar cheese
3. Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Using a whisk or hand mixer, beat egg whites until stiff peaks form, 3 minutes. Gently fold in Parmesan, salt and pepper.
4. Spoon 6 mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes.
5. Carefully spoon an egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more.

Notes: I do the final cook for 4 mi utes on my eggs because I like them a bit more done.  Adjust the time for your preferred doneness.

Banana Oat pancakes

My son takes after his Mama and loves his cakes.   I had some bananas that were needing to be eaten so I gave this one a shot and it was perfect.  It made just a few which was great since I didn't have the time to make a freezer batch.  Plus it used bananas that needed eaten so, win-win.

1 banana
1/3 c. rolled oats (quick cook)
1 egg
1/6 tsp baking soda

Blend then cook in buttered skillet.  Almost too easy.

Breakfast Pie

This is one of my favorite go-to recipes. It can be made ahead and then just put into the oven an hour before you want to eat it.

A lot of the ingredients I'm not giving measurements for because it will depend on your taste. If your family likes a lot of sausage and ham you will want to load it up with more. If they're not big meat eaters you would definitely want to use less.

It is a super versatile recipe. I have bought sausage and cooked it and I have also use the sausage crumbles you can buy already cooked at the grocery store. Both work equally as well.

I didn't list bacon as an ingredient or mushrooms or sauteed onions & peppers. All of these would also be really good in it.

The baking instructions I am giving are for a foil disposable pan. A glass pan takes a smidge longer. The best way to test that it is done is to shake the pan and see if the middle is solid or if it jiggles. You can also insert a knife and make sure that it comes out clean. You will be able to tell if the eggs are not done.

15 oz frozen hash browns (can use dehydrated that have been rehydrated)

10 eggs, beaten with Salt and pepper to taste

ham

sausage crumbles

Shredded cheese

Spray cake pan with cooking spray. I use a 9 by 13 pan. Generally I make this in a disposable pan that can be thrown away after because I'm making it for an occasion that I don't want to be stuck in the kitchen because I will have a house full of company.

Preheat oven to 350 degrees.

Layer frozen potatoes in the bottom of the pan. Liberally apply salt and pepper.

Pour eggs over frozen potatoes. Top with meats and then liberally with cheese. You will want the cheese to melt and seal in moisture so the casserole doesn't dry out.

Bake for approximately one hour.

UDATE:

I made these in muffin tins for my sister's bridal shower and they worked awesome and were super easy to serve since they came out as individual portions.  Just spray a muffin tin with nonstick spray and bake 30 minutes or until they are golden.    They are easier to remove once they cool a bit.  Also, I froze a few that were left and heated in the microwave and they were still great.  

Buttermilk syrup

I apologize in advance for this recipe. It is totally amazing but definitely not low calorie.

1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up.

Baked french toast

This has become a Christmas morning favorite at our house. I like it because I make it and breakfast pie (here) in advance the night before. Then I get up an hour before everybody else and put them in the oven.  Christmas morning breakfast done.

1 loaf french bread
8 eggs
2 c. milk
1/2 c heavy whipping cream
1/2 c sugar
1/2 c brown sugar
2 Tbsp vanilla extract
1 tsp cinnamon

Topping
1/2 c flour
1/2 c brown sugar
1/4 tsp salt
1/4 tsp nutmeg
1 cube butter, cut into pieces

Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, cinnamon and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably)

Topping
Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 

Serve with buttermilk syrup if you dare.

Chocolate chip mini muffins

My boys would live off processed food if I let them.  These are a favorite that replace the store bought over processed mini muffins.  I make a batch and then freeze them and pull a few out at a time.  You could make them as regular muffins but for the little man, mini is easier.

2 1/2 c. all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 1/2 c. mini chocolate chips (can use regular if making regular size muffins)
1 c. sugar
1/2 tsp salt
1 Tbsp vanilla extract
2 eggs
1/2 c. butter, unsalted that has been melted then cooled
1 c. buttermilk

Heat oven to 375 degrees
Whisk flour, baking powder, baking soda, and salt together
Whisk melted butter, sugar, eggs, milk and vanilla together
Gently fold until just combine then fold in chocolate chips
Using tsp fill wells of a well greased mini muffin pan
Bake 5 - 7 minutes or until lightly browned

If making full size muffins bake at 425 for 5 minutes then reduce heat to 375 for another 12 - 15 minutes or until a toothpick inserted into center comes out clean.

Use care not to overbake or the will be dry and it happens quickly so keep a close on on baking near the last few minutes.

Ricotta Pancakes

2 c. all purpose flour
1/4 c. sugar
1 tsp baking soda
2 c milk
3/4 c. ricotta cheese
2 large eggs
1 Tbsp vanilla extract
8 Tbsp butter melted

Whisk flour, sugar and baking soda.

Mix together milk, ricotta, eggs and vanilla until well blended.

Add wet ingredients to dry until just combine.

These freeze super well.

Pumpkin Ricotta Pancakes

1 1/2 c. all purpose flour
2 Tbsp dark brown sugar
1 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
2 eggs, beaten
1 1/2 c buttermilk
3/4 c. ricotta
1/2 c. pumpkin puree
2 Tbsp butter, melted and cooled plus more for the griddle or pan for cooking

Sift together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Mix together eggs, buttermilk, ricotta, pumpkin and butter.
Add wet ingredients to dry and whisk until just combine.  DO NOT OVER MIX
Cook over medium low heat in butter in 1/4 c. size cakes.

I make a double batch, cool, then freeze in between parchment for weekday use.  Works beautifully.

Pumpkin Pancakes

I found the most amazing recipe on Pinterest for these little gems.  They are amazing.  Credit to Chef in Training which will now be one of my favorite recipe sites.

3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar
2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs

1. Mix dry ingredients in large bowl, making a hole in the center.
2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.
3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—you want these to be light and airy!
4. Serve with your choice of whipped cream, syrup, and strawberries…or you could go the sweet route and top them with a vanilla glaze.

*Sour milk…this can be in any form: buttermilk, raw milk that has soured (not pasteurized milk), 1 tablespoon plain yogurt + water to make 1 cup, 1 3/4 teaspoon cream of tartar + milk to make 1 cup, 1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.

Bacon, herb and cheese bread

4 1/2 c. flour
2 envelopes of yeast
2 tsp Italian herb seasoning
1 1/2 tsp salt
3 cloves garlic, minced
1 1/4 c. water
1/4 c. olive oil
2 eggs
8 ox. (2 c.) shredded cheese, divided
10 slices cooked bacon, coarsely chopped

Combine 1 1/2 c. flour, yeast (undissolved), Italian herb seasoning, salt, and garlic in large mixer bowl.  Heat water and oil until very warm (120 - 130 degrees); gradually add flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1 c. flour; beat 2 minutes at high.  Stir in 1 c. cheese and remaining flour to make a stiff batter.  Spread batter on greased 15 X 10 jelly roll pan or rimmed baking sheet with at least 1 inch sides.  Sprinkle with remaining cheese; top with bacon.  Cover and let rise in warm, draft free place until puffy, about 30 minutes.

Bake at 375 degrees for 25 to 30 minutes or until done.  Cover loosely with foil during last 5 to 10 minutes of baking if cheese topping beings to over brown.  Remove from pan; cool on wire rack.  Serve as strips or squares, or slice and use for sandwiches.

Swiss Oats aka Cold Oatmeal

Ingredients:
1 C. old fashioned oats
1 C. + 2 Tbs. milk
2 Tbs. honey or aguave
1/2 tsp. cinnamon
dash of salt

Add ins: blueberries, bananas, Craisins, and/or almond slivers

Directions:

In a plastic container (with a lid), combine oats, milk, honey salt and cinnamon. Mix well and cover. Place in refrigerator at least 8 hours or overnight.

Serve with any of the ‘add ins'.

Thanks to Marie for finding this one!

Steel cut oatmeal

I love that I put this in, go to bed, and wake up to breakfast! Plus steel cut oats are so good for your body.

1 c. steel cut oats (no substitution)
4 1/2 c. water
1/2 tsp. salt
2-3 Tbsp butter
1 Tbsp. cinnamon (optional)

Directions:

Place all ingredients in a 2 quart slow cooker

Cover and cook on LOW 6 - 8 hours

Notes:
*It may crust around the edges so just scrape it down with a spoon and mix in.
*A smaller portion can be made as long as your use a smaller crock pot.
*Any left over can be put into smaller containers and reheated up to a week.

Serve with any or all of the following:
Dried fruit and nuts
Milk
Sugar
maple syrup

original recipe: www.food.com/recipeprint.do?rid=101101

Coconut Banana Bread

2 1/2 cups all purpose flour

2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
2 large eggs
1 cup mashed banana (2 med-large)
1/2 cup coconut milk
1/4 cup butter, melted
1 tsp vanilla extract
1 cup shredded coconut

Preheat oven 350F and lightly grease a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, salt and cinnamon

In a large bowl, whisk together sugar and eggs until well combined, then whisk in the mashed banana, coconut milk, butter and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Stir in shredded coconut and pour batter out into prepared baking pan.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.

Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Coconut Bread

2 1/2 cups all purpose flour

2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup + 1 tbsp sugar
2 cups shredded coconut (Sweetened or unsweetened)
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
1/3 cup butter, melted

Preheat oven to 180C /350F. Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut.

In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.

Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Turn loaf out onto a wire rack to cool completely before slicing.

Belgian Waffles

• 2.5 cups All purpose flour sifted
• 4 tablespoon Sugar
• 2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 3 large Eggs separated
• 2 cups Milk
• 1/2 cup Vegetable oil
• 1 teaspoon Vanilla extract

Preparation
Sift together flour, sugar, baking powder and salt.

In a bowl, beat the egg yolks, add milk and vegetable oil, and vanilla mix and then add the sifted dry ingredients.

In a small bowl, beat the egg whites to a thick foam and add them gently to your preparation. Your batter is ready. Cook your waffles following the instructions of your waffle maker.

Serve waffles hot, immediately after cooking

Pecan Waffles

I thought these would be great for Christmas Morning.  They are AWESOME and I am told they taste just like the Waffle House's.  Since I have never been there, I will take their word for it.

1 3/4 c. flour
1 Tbsp baking powder
1/2 tsp salt
2 large eggs, separated and at room temperature
1 3/4 c. milk
1/2 vegetable oil
1 c. chopped pecans

In bowl combine flour, baking powder and salt.

Combine egg yolks, milk and oil; stir into dry ingredients.

Beat egg whites until stiff; fold into batter.

Sprinkle hot waffle iron with 2 Tbsp chopped pecans.  Pour from 1/4 to 1/3 c. batter over the pecans and bake according to your waffle iron directions.  Repeat.

Serve warm with butter and maple syrup.

Waffles

I made this morning for myself and they totally hit the spot! This recipe makes about six waffles. I recommend doubling so you can freeze some for later. 

I will say a good waffle iron makes all the difference.  My cheap Walmart one does not cook very evenly.  That will be one of my next kitchen purchases I think so let me know if you find a good deal on one.

2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon (optional)

DIRECTIONS:

Preheat your waffle iron.

In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Raspberry Stuffed French Toast with Custard Sauce

I LOVE this recipe it is a super treat at breakfast time!

4 oz. cream cheese, softened
1/2 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices, divided
12 frozen unsweetened raspberries, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

BEAT Neufchatel, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.

ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F.

BAKE 40 min. or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Serve topped with the custard sauce and raspberries.

Tips:
To make ahead assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Tea Scones

This one is for Kristin ~ Sis, this the the original recipe and it has more of the ingredients than the recipe we made last weekend. Just remember, Baking Powder is only good for 1 Year max, not 13. ;) I would add an additional 1/2 C. flour and 2 Tbsp of sugar for your altitued out there.

3 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
3/4 cup plus 2 Tbsp. milk, divided
1 egg, lightly beaten
1 Tbsp. grated lemon peel
1 cup blueberries or omit the lemon peel and use raspberies
1 pkg of white chocolate chips


PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel (if making blueberry); stir just until mixture forms dough. Stir in blueberries and white chocolate.

DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

BAKE 25 min. or until golden brown. Serve warm or at room temperature.