Coffeecake

2 cups flour
1 cup white sugar
1 pkg. instant vanilla pudding
1 pkg. instant butterscotch pudding
2 T. Baking powder
1 tsp. salt
1 cup water
3/4 cup oil
4 eggs
1 tsp. vanilla

Topping:
1 cup of brown sugar
1 T. cinnamon

Mix and pour 1/2 batter into greased 9x13 pan. Add 1/2 topping. Add remaining batter. Add remaining topping. Bake at 350degrees for 35-40 minutes.

I find the cup of brown sugar for the topping to be too much. I usually cut it in half.

Kim's Buttermilk Pancakes

A Recipe of Kim W.

Melt 2 T butter. Set aside to cool.

Whisk:
2 cups flour (I use whole wheat)
1 1/2 T sugar (or to taste)
3/4 t baking powder
3/4 t baking soda
1 t salt

In a separate bowl, beat 2 eggs until frothy.

To eggs add:
2 cups Buttermilk*
1/2 t vanilla

Once butter has cooled, add to liquid mixture.

Add liquid mixture to dry ingredients. Do not over mix. Mix batter until flour is combined. Batter will be lumpy.

Let the mix rest a few minutes while your griddle or pan heats.

*I rarely have buttermilk so I add 2T of lemon juice to 2 cups of milk.

Recipe can be doubled. Recipe also works for waffles.

Mary's Lazy No Banana Muffin Recipe

2 cups unsweetened applesauce
2 eggs
2 T honey
1/2 cup whole milk plain yogurt
1 tsp. vanilla
1 3/4 whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup mini chocolate chips
1 cup old fashioned oatmeal

Combine applesauce, eggs, honey, yogurt. Add whole wheat flour, baking soda, baking powder, salt and cinnamon.  Stir until dry ingredients are moistened.  Add chocolate chips and oatmeal and finish mixing.

Bake at 350degrees for 22 minutes.  I was able to make 22 muffins in the silicon baking cups.

Next time I am going to use raisins and add more cinnamon for the raisin batch.

Sarah's Banana Chocolate Chip Muffins

recipe made 22 muffins using 12 silicone muffin liners and 10 paper muffin liners

3 mashed bananas

2 eggs

2 Tbl to 1/4 honey  (depending on how much sweetness you prefer)

1/4 cup coconut oil

1/2 cup plain Greek yogurt

1 tsp. vanilla

1-3/4 cups whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup mini chocolate chips

1 cup old fashioned oatmeal

Mash bananas using mixer.  Add eggs through vanilla and mix ingredients thoroughly.  Add whole wheat flour through cinnamon and mix until just moistened.  Add chocolate chips and oatmeal and mix until just incorporated.  Bake at 350* for 20-22 minutes.

Banana Oat Breakfast Cookie

Banana Oat Breakfast Cookies

recipe of Sarah D.

1 large banana, mashed (1/2 cup)

1/2 cup peanut butter, smooth or chunky

1/2 cup honey

1 tsp. vanilla

1 cup dry oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

1 tsp. cinnamon

1/4 tsp. baking soda

1 cup dried cranberries or raisins

Also, chopped up nuts

Preheat oven to 350 degrees.  Lightly coat cookie sheets with nonstick cooking spray or use parchment paper; set aside.  In a large bowl, stir together banana, peanut butter, honey and vanilla.  In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda.  Stir the oat mixture into the banana mixture until combines.  Stir in cranberries.  Can also add some chopped nuts.

I use my small sized cookie scoop and then flatten with a rubber spatula to be about 1/2" thick.  I think you should get about 18ish cookies from the recipe; I doubled the recipe, so can't remember exactly the number I ended up with.

Bake, one sheet at a time, 14 - 16 min. or until browned.  **I found this baking time to be too long for the smaller sized cookies that I made!  Check at 10-12 minutes and adjust accordingly.**  Transfer to a wire rack to cool completely.  Store in airtight container or resealable bag up to 3 days or freeze up to 2 months; thaw before serving.

I used snack sized baggies and froze 2 cookies/baggie, so that the kids can just grab a baggie out of the freezer each morning and they are thawed and good-to-go by snack time.

Spinach/blueberry shake

2 cups ice

1 cup blueberries

2-3 handfuls of spinach

1 scoop protein powder (ours is vanilla flavor, but we have friends that use chocolate)

1 cup almond milk (so far I've bought Silk vanilla flavor)

1/2 a banana

1-2 Tbsp peanut butter (we substitute almond butter and use less.  I thought it was too peanut butter flavored with original recipe since I don't love peanut butter)

Our family loves this shake and has it for breakfast most mornings.  You don't taste the spinach at all. :)

Brunch Pizza Squares

submitted by Jayme S.
This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes". 

1 pound bulk pork sausage

1 tube (8 ounces) refrigerated crescent rolls

4 eggs (sometimes we add 1 or 2 more eggs)

2 Tbsp. milk

1/8 tsp. pepper

3/4 cup shredded chedder cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8

Peach & Sausage Breakfast Squares

submitted by Heather C.

Ingredients

• 1 can (15-1/4 ounces) sliced peaches
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup maple syrup
• 1 tablespoon butter
• 2 cups pancake mix
• 1 egg, beaten
• 2 tablespoons canola oil
• 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

• Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
• Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.

Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Hashbrown & Egg Casserole

Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.

Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.

Pour egg mixture over hash browns. Refrigerate over night.

Bake 1 hour at 350 degrees.

**I only use 1/2 stick of butter and it tastes just great!