Snickerdoodle French Toast

I made this yummy recipe for breakfast on Father's Day and it was a huge hit! Super yummy! Several friends were asking for the recipe, so as promised....

1 1/4 C half & Half
3 eggs, slightly beaten
2 Tbsp sugar
1 tsp cinnamon
1 tsp vanilla
5 C cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed (Cinnamon Toast Crunch)
12 (3/4-inch thick) slices French bread
Butter
Syrup

Grease 15x10x1-inch jelly-roll pan. Add together the half & half, eggs, sugar, cinnamon and vanilla in a bowl and mix well.

Crush cereal in a plastic bag and then place in a shallow bowl. Dip bread slices in egg mixture then into cereal crumbs, both sides. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or put in fridge overnight).

Can be baked in oven at 425 degrees, uncovered, turning once, for 15 to 20 minutes or until golden brown. I cooked mine on my electric griddle. Serve with butter and syrup.

Easy Homemade Granola Parfait

. 2 cups rolled oats
. 1/2 cup sunflower seeds
. 1/3 cup honey & 2 Tbs. canola oil
. 1/2 cup dried fruit (I like dried cherries)
. 1/2 cup dried apricots

Heat oven to 300.
Stir together oats and seeds; pour honey mixture over oat mixture.
Bake on greased cookie sheet for 25 minutes or until golden, stirring once.
Remove from oven; mix in fruit.
Cool and layer in a glass with yogurt.

Jamie's Favorite Oatmeal

• 1 1/2 cups water


• 3/4 cup old fashioned oatmeal {not instant}


• 1/8 tsp. ground cinnamon


• Pinch kosher salt


• 1/4 cup blueberries {frozen or fresh}


• 1/2 banana sliced


• 2 Tbsp. toasted walnuts, chopped


• 1 Tbsp. maple syrup or to taste

Bring water to a boil in a small saucepan. Add oats, cinnamon and salt.

Reduce to a steady simmer and cook, stirring occasionally, until oats are tender {about 5-7 minutes}

Top with blueberries, banana, walnuts and maple syrup {and skim milk if desired}

Baked Pumpkin French Toast

1 loaf french bread

2 1/2 cups lowfat milk
1 Tbl flour
1 1/2 tsp vanilla extract
1 Tbl sugar
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 large eggs

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter (half a stick)

2 Tbl sugar
1 tsp Cinnamon

Cut the bread loaf into thick slices
Combine and whisk the next set of ingredients from the milk down to the eggs
In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes
Grease a 9x13 pan (I chose an oval dish) and you're ready to combine all the ingredients
Pour the caramel mixture in the bottom of the pan
Place the bread slices, in a single layer over the caramel syrup. Squish them in; it's okay to crowd
Pour the milk/egg/pumpkin mixture over the top
It may seem like a lot of liquid but most of it will soak up over night. And don't worry about splotches of pumpkin that settle as well. It will all be yummy goodness when you're done
Place plastic wrap over the top and refrigerate for 8 hours or overnight
When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).

Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down
Pour syrup over the top and serve

Enjoy! This may be a good Black Friday recipe!!!

Snickerdoodle Muffins

1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon Cinnamon
1/3 cup oil or melted butter
3/4 cup white sugar
1 egg
3/4 cup milk

1. Combine flour, baking powder, salt, nutmeg and cinnamon, mix around to combine. Make a oil in the middle and add oil and egg and beat and whip the egg a little without mixing it into the flour mixture, now add sugar and milk, stir to combine only - don't over mix.

2. Bake in a 350 oven for 15-20 minutes. While they are baking combine the topping ingredients.

Topping:
1/4 cup melted butter
1/3 cup white sugar
1 Tablespoon cinnamon
combine sugar and cinnamon together.

3. When muffin come out of the oven, dump out of muffin pans. Dip muffin in butter and then into the sugar mixture, let cool on a towel, etc...

Whole Grain Brown Sugar-Cinnamon Pancakes

1 1/2 cups whole wheat flour
1 cup Raisin Bran cereal
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 3/4 cups buttermilk
2 tablespoons canola oil (or substitute with applesauce to be even healthier) :)
2 cups unsweetened applesauce



1. In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle.
3. Cook over medium heat until pancakes are golden brown.

Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon... it seriously is good. Or, of course, serve with syrup on top. :)

Healthified Monkey Bread

Way less fat and fewer calories then the original recipe and still yummy! :)

1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts (optional)
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Pumpkin Pancakes

2 C. Krusteaz Complete
2 T. brown sugar
1 ½ t. pumpkin pie spice
½ C. canned pumpkin
1 1/4 C. water

So that is the real recipe however, I also add about ¼-1/2 C. applesauce, sprinkle of cinn/sugar and splash of vanilla, you can choose to do that or not. It is delicious either way. If it is too thick add more water.

Whipped topping
1 C. heavy whipping cream
2 T. real maple syrup
¼ C- ½ C. powdered sugar

whip together until it forms peaks.

After topping with whipped cream sprinkle pancakes with cinnamon.

Enjoy!

Note about Krusteaz- you can get a big bag of this at Sam's Club or Costco for under $6- it is great for food storage because it only requires water and is in a big "zip bag.". You could use another "complete" pancake mix or even just make up your pancake mix as directed and add the remaining ingredients. Add water until it's the right consistency, I would guess, if you do this.

Super Easy Pumpkin Chocolate Chip Muffins

Can you tell I am on a pumpkin kick right now?! Umm, LOVE me some pumpkin & love this time of year! :)

2 spice cake mixes (Duncan Hines is what I used)
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips

Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.
Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Whole-Wheat Peanut Butter Waffles

2 1/2 cups whole wheat flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 Tablespoons sugar
2 eggs, beaten
2 1/4 cup milk
1/4 cup vegetable oil (I use canola since it's a little healthier or use applesauce instead to make even healthier)
1/4 teaspoon salt
Cooking spray

In the bowl of an electric mixer combine first 8 ingredients.
Preheat waffle iron. When it is hot, spray the surface lightly with cooking spray.
Fill a medium size ladle with batter and pour onto waffle iron. Cook until waffle is golden brown- 3 -5 minutes.
Serve hot with maple syrup and/or fresh berries and a little powdered sugar.

makes 6-8 servings

Cinnamon Rolls

Dough:
1/2 c. Sugar
1/2 c. Potato Flakes
1/2 c. Powdered Milk
2t. Salt
4 C. flour
1 Cube Margarine
3 C. Hot Water (don't get it too hot, or it will cook the potato flakes)

Mix all the above ingredients together, then add: 2 T Instant Yeast and 2 Eggs; Mix for 2 minutes.

Then add an additional 3-4 cups more flour and mix.
Let rise for 1 hour- covered with a damp cloth.
Divide the dough in half and roll out into rectangles.
Brush with softened or melted butter- ALL OVER
Sprinkle with Cinnamon and Sugar (1c sugar to 2T. cinnamon)
Roll up and cut each roll into 12 slices
Let rise again

Bake at 350- 375 for 10-13 minutes
Frost while still warm

Frosting:
8 oz. cream cheese, softened, room temp.
1t. pure vanilla extract
1 stick unsalted butter- room temp.
1 lb. confectioners sugar

Beat cream cheese and vanilla on medium until creamy. Gradually add butter, then reduce speed to low and add the powdered sugar.

German Pancakes

Preheat oven to 400

Melt 1/4 C butter in deep dish pie pan, 11x7 pan, or German Pancake pan
*** I realize that's a ton of butter. I'm just typing the recipe. You can reduce it, but the results might not be the same.***

While butter is melting-
Place in blender: (makes 1 pancake, I usually double and blend seperately)

1 C milk
2 eggs
2/3 C regular flour
2 T sugar
1/2 tsp salt
1/2 tsp lemon zest ( I don't measure it anymore, I just zest half a lemon)
1/2 tsp cardamom

blend quickly (like less than 30 seconds)

Remove pan from oven when butter is melted (watch carefully so it doesn't brown) and pour in batter.

Bake at 400 for 30-ish minutes. It depends on your oven. It should be golden brown, not too dark, not too light.

Top with powdered sugar and fresh lemon juice . . . and extra butter if you want to die.

Enjoy!

Pioneer Pancakes

1 cup milk
2 Cups of whole wheat flour
2 eggs
2 tbls sugar
1/2 tsp salt
1/2 tsp soda
2tsp baking powder
2-4 tbls oil
Optional 1 Cup milk in addition oatmeal to 3/4 Cup oatmeal

Brandi's Yummy Crockpot Oatmeal

Crockpot Oatmeal

8 cups of water
2 cups of powdered milk
2 cups of oats (regular or steel-cut)
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional

Combine all ingredients, except nuts, into a crockpot. Cook on low heat overnight or for 8 hours. Add in the nuts, eat!

Fruit & Spice Oatmeal

Perk up ordinary oatmeal with the tastes of fall—apple, honey, and a touch of spice. Yummy! :)

2 1/4 cups water
3/4 cup steel-cut oats
1/8 teaspoon salt
1 large tart cooking apple, unpeeled, cored and chopped
1/4 cup chopped dates or dried figs (optional- I love figs, but I know some people don't)
3 tablespoons honey
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

1. In medium saucepan, bring water to a boil. Stir in oats and salt. Reduce heat; simmer gently 15 minutes, stirring occasionally.
2. Stir in apple, dates, honey, pie spice and ginger. Cover and simmer over low heat 15 minutes longer or until oats are tender but still have a slight bite to them. Spoon into bowl.